Study: High-fat diets make liver cells more likely to become cancerous
New research suggests liver cells exposed to too much fat revert to an immature state that is more susceptible to cancer-causing mutations. More
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Q&A: The secret sauce behind successful collegiate dining
Andrew Mankus, MIT’s award-winning director of dining, describes why leading with a “students-first mentality” leads to better food offerings for the entire community. More
- in Environment
Post-COP30, more aggressive policies needed to cap global warming at 1.5 C
Global Change Outlook report for 2025 shows how accelerated action can reduce climate risks and improve sustainability outcomes, while highlighting potential geopolitical hurdles. More
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PKG Center and the MIT Club of Princeton collaborate on food insecurity hackathon
The PKG Center is commemorating 25 years of the IDEAS Social Innovation Challenge with regional student-alumni hackathons for social impact. More
- in Environment
MIT Sea Grant students explore the intersection of technology and offshore aquaculture in Norway
AquaCulture Shock program, in collaboration with MIT-Scandinavia MISTI, offers international internships for AI and autonomy in aquaculture More
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Mind, hand, and harvest
A volunteer-driven pilot program brings low-cost organic produce to the MIT community. More
- in Security
Returning farming to city centers
4.182 (Resilient Urbanism: Green Commons in the City), a new subject funded by the MIT Human Insight Collaborative (MITHIC), teaches students about sustainable agriculture in urban areas. More
- in Security
Optimizing food subsidies: Applying digital platforms to maximize nutrition
An algorithm can change the face of food assistance policy in the Global South, says MIT assistant professor and J-WAFS researcher Ali Aouad. More
- in Security
A cysteine-rich diet may promote regeneration of the intestinal lining, study suggests
The findings may offer a new way to help heal tissue damage from radiation or chemotherapy treatment. More
