New Chair for the Cabot Institute for the Environment
The Cabot Institute for the Environment has welcomed Chris Kaye to chair its Strategic Advisory Board.
The Cabot Institute for the Environment has welcomed Chris Kaye to chair its Strategic Advisory Board.
A researcher from the University of Bristol has joined forces with a local charity to share and champion children’s enthusiasm to improve their understanding of food and ability to cook.
Climate change is threatening tea plantations. A PhD student at the University of Bristol is fighting back using tea leaves picked from the hills of Sri Lanka 200 years ago. These leaves could save the cup of tea as we know it from extinction.
One of the country’s most innovative, low carbon heating systems is now active in Bristol with the connection of the University of Bristol’s Temple Quarter Enterprise Campus new academic building to Vattenfall's low carbon heat network.
Global warming may lead to less frequent but bigger and more devastating hail storms, new research has revealed.
New research has shown hospital patients could reduce the carbon footprint and saturated fat content of their selected meals by up to almost a third – if the weekly menu featuring the same dishes is cleverly reorganised.
Five University of Bristol early-career researchers have been awarded prestigious European Research Council (ERC) Starting Grants totalling €10 million to pursue their pioneering research.
A pioneering study that used climate models to measure the impact of global atmospheric patterns has found new evidence for North America’s hidden role in Asia’s summer monsoon, a seasonal rainfall system vital to more than a billion people.
The Cabot Institute for the Environment has welcomed Chris Kaye to chair its Strategic Advisory Board.
The University of Bristol has received a top accolade in the Daily Mail University Guide, being named Research University of the Year 2026 for ‘constantly pushing at the boundaries of human knowledge’.
Pioneering research has uncovered a cunning way to curry favour with diners’ food choices, so they’re more likely to select meals which have a much lower carbon footprint and reduced fat content.









