“At two percent of global GDP, we can make the carbon dioxide problem go away,” says Columbia’s Peter Kelemen, who is developing technology to turn carbon emissions to stone.
A plankton-like species is attacking the base of the food chain in the Arabian sea, disrupting water quality and killing fish. Researchers at Columbia’s Lamont-Doherty Earth Observatory are learning how to fight back.
A new study co-authored by Columbia climate scientist Maureen Raymo calculates that if we eat half as many burgers and steaks each week, it could have a profound effect on carbon emissions and the environment.