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Sustainable 2nd Century

Sustainable 2nd Century

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October 2013

  • 10.31.13 — Campus named a Green Building Super Hero

    UC Davis is fighting for the environment as a Green Building Super Hero, as designated this week by the Northern California Chapter of the U.S. Green Building Council.

  • 10.24.13 — For fish and rice to thrive in Yolo Bypass, ‘just add water’

    From a fish-eye view, rice fields in California’s Yolo Bypass provide an all-you-can-eat bug buffet for juvenile salmon seeking nourishment on their journey to the sea. That’s according to a new report detailing the scientific findings of an experiment that planted fish in harvested rice fields earlier this year, resulting in the fattest, fastest-growing salmon on record in the state’s rivers.

  • 10.24.13 — Unique chemistry in hydrogen catalysts

    Making hydrogen easily and cheaply is a dream goal for clean, sustainable energy. Bacteria have been doing exactly that for billions of years, and now chemists at UC Davis and Stanford University are revealing how they do it, and perhaps opening ways to imitate them.

  • 10.23.13 — Scientists present approach for evaluating and monitoring Lake Tahoe’s nearshore

    Scientists today presented research findings and recommendations to the Tahoe Regional Planning Agency Governing Board that address Lake Tahoe’s aquatic nearshore environment and the heightened interest in understanding factors contributing to its apparent deterioration..

  • 10.9.13 — Longer life for humans linked to further loss of endangered species

    As human life expectancy increases, so does the percentage of invasive and endangered birds and mammals, according to a new study by UC Davis.

  • 10.7.13 — Study sheds new light on how some fish adapt to saltwater

    Tilapia fish readily adapt to fresh or salty water, making them both good candidates for aquaculture and potential invasive pests. New work at UC Davis shows how tilapia can change the protein makeup of their gills, allowing them to nimbly adjust to widely varying levels of water salinity.