Climate change won’t just bring rising sea levels and more extreme weather — it could also impact your dinner plate.
A new University of Toronto study suggests that a warmer world will decrease the availability of a nutrient that is key to development and brain health. The study, published in the journal Ambio, investigates worldwide production of docosahexaenoic acid (DHA), a naturally occurring essential omega-3 fatty acid. The group of molecules is needed for higher-level brain functioning and cognition, memory, eyesight, particularly at crucial stages in fetal brain development.
Katharina Braeutigam, a plant epigeneticist at the University of Toronto, wants to grow trees fit for a future climate.
By studying plants at the molecular level, Braeutigam looks at how trees respond to external signals such as drought, and how they record “memories” of stress. She also researches how they respond to internal signals – specifically those that determine sex.
On a hot and muggy July day, Chelsea Rochman, an assistant professor of ecology and evolutionary biology at the University of Toronto, and a group of students made their way to the mouth of the Don River, armed with gardening gloves, garbage bags and a first aid kit.
The 4th floor of the Exam Centre, home to the Sustainability Office, is continuing with its efforts to be eco-friendly (it’s already LEED Gold certified) with the installation of solar panels this September. Our summer Work Study student, Mariya, sat down with the Director of Sustainability Operations, Paul Leitch, to get the full scoop on the solar project.