Dr. Peter Newton (ENVS Assistant Professor) led a study of the potential social and economic opportunities and challenges of plant-based and cultured (or 'clean') meat for farmers and ranchers. The paper was published in the journal 'Frontiers in Sustainable Food Systems', and was co-authored by Dan Blaustein-Rejto who works with The Breakthrough Institute.
Effective 1/1/2021 : Colorado's Equal Pay for Equal Work Act (C.R.S. § 8-5-101 et seq .) amends Colorado law and provides new wage discrimination and employer provisions that differ from federal law and other state equal pay laws. CO's EPEWA applies to all employers and employees in the state of...
The Open Inquiry Awards highlight some of the individuals, groups, and institutions who do exemplary work promoting open inquiry, viewpoint diversity, and constructive disagreement — providing models that others can learn from, be inspired by, and perhaps even emulate.
J. Terrence McCabe was elected to be a fellow of the American Association for the Advancement of Science (AAAS) for distinguished contributions to anthropology, particularly for understanding how people adapt to arid rangelands of East Africa, and how they cope with changing socio-economic conditions.
Sharon Collinge was elected President of the Ecological Society of America (ESA). "She will undoubtedly provide great leadership to the organization with her capacity to think broadly and creatively about ecological science." Eve-Lyn Hinckley
Profound Connections is a CESR project started on campus by Caitlin O’Neill and Cindy Lee that brings sustainability-oriented clubs together at CU Boulder. These clubs are active and ready for more members, even during social distancing! Read more about how to join now.
CU grads Tyler Huggins (Ph.D. Environmental Engineering) and Justin Whiteley have formed a successful startup known as Meati Foods in NE Boulder, which grows lab-cultured mycelium indoors in stainless steel tanks, similar to those used to brew beer. The process uses 99% less water and land, and emits 99% less carbon dioxide than conventionally produced animal protein. Meati Foods has already attracted $28.2 million in investment funding and cultivates a scalable protein product that is remarkably similar in texture to steak and chicken cutlets, a viable market competitor to companies like Impossible (burger) and Beyond Meat.
