News about Climate

Kathrine Hyun Kjærgaard Pedersen

Renewable energy and the green transition

Reflections on the Humanitarian Congress Berlin 2023

Three students studying Disaster Risk Management - Katharina Bucsits, Madeline Ewbank and Christos Tsampoulatidis - attended HC Berlin in-person and share their takeaways on key themes below.

Danish researchers puncture 100-year-old theory of odd little 'water balloons'

Quinoa and many other extremely resilient plants are covered with strange balloon-like 'bladders' that for 127 years were believed to be responsible for protecting them from drought and salt. Research results from the…

Danish researchers puncture 100-year-old theory of odd little 'water balloons'

Quinoa and many other extremely resilient plants are covered with strange balloon-like 'bladders' that for 127 years were believed to be responsible for protecting them from drought and salt. Research results from the…

Exploring routinization and reflexivity in change and reproduction of consumption towards lower climate impact

Professor Bente Halkier and PhD student Amanda Krog Juvik have together with Toke Haunstrup Christensen, Kirsten Gram-Hanssen and Malene Freudendal-Pedersen published the paper "Exploring routinization and reflexivity i…

New beetle species has bottle-opener shaped genitalia: Now that calls for a Carlsberg!

Six new beetle species have been discovered in South America by researchers at the University of Copenhagen. Among them is one with a distinctively shaped sexual organ that has led the researchers to name it after globa…

New research: Fivefold increase in the melting of Greenland's glaciers over the last 20 years

In the largest survey of its kind ever conducted, using both satellite imagery and old aerial photos from the Danish National Archives, researchers from the University of Copenhagen firmly establish that Greenland’s…

Most Europeans are reducing their meat consumption, EU-funded survey finds

A pan-European survey, called “Evolving appetites: an in-depth look at European attitudes towards plant-based eating” and funded by the EU’s Smart Protein project, has found that 51% of meat eaters in Europe claim they…

The beginning of the end for Greenland’s last remaining ice shelves

A new study just published in Nature Communications, shows that Greenland’s last stable ice shelves have started to thin and disintegrate, accelerating the global sea-level rise.

Five social science projects to investigate green transition

Five projects in Anthropology, Sociology and Political Science receive a total of DKK 15.8 million from Independent Research Fund Denmark (DFF) from the programme supporting independent green research.

Food waste prevention in Europe can generate major footprint savings

New calculations show that the European countries have great potential for reducing the demand for global food resources and the associated GHG footprint. Researchers have estimated the climate footprint savings that ma…

Food waste prevention in Europe can generate major footprint savings

New calculations show that the European countries have great potential for reducing the demand for global food resources and the associated GHG footprint. Researchers have estimated the climate footprint savings that ma…

PhD defense Lena Hermesdorf

On Monday 2 October: Lena Hermesdorf defended her thesis, entitled “Climate change effects on the carbon balance in an arctic tundra plant-soil system - a thesis of snow and fire”.

PhD defense Sebastian Zastruzny

On Thursday 26th October, CENPERM has celebrated the PhD defense by Sebastian Zastruzny. His thesis, entitled “Water flow in the active layer - The dynamics of water movement in a changing environment”

New study finds hidden trees across Europe: A billion tons of biomass is overlooked today

Through satellite imaging a new AI driven mapping of biomass and CO2 storage from the University of Copenhagen shows that a huge number of trees are overlooked in Europe’s urban, rural, and agricultural areas. Across…

New study: Pig welfare outweighs climate concerns for consumers

Consumers would rather pay more for higher-welfare pork than for pork with a reduced climate footprint. Politicians and the pork industry can learn from the result, according to the researchers behind the University of…

New study: Pig welfare outweighs climate concerns for consumers

Consumers would rather pay more for higher-welfare pork than for pork with a reduced climate footprint. Politicians and the pork industry can learn from the result, according to the researchers behind the University of…

NEEDS Conference 2023

The NEEDS conference aims to explore the status quo and to foster new approaches to disaster research and management.

Presentation at the first conference of the Environmental and Climate Mobilities Network (ECMN)

The RurbanClimate project was represented at the ECMN conference in Vienna in July 2023 through a presentation on Africa's small towns as sustainable centres for environmental mobilities.

The increasing carbon footprint of AI is a challenge. Here is what we can do about it

Smart AI solutions have plenty of advantages, but they do not come free of cost for the environment. Luckily, t is possible to adjust the resource consumption of AI methods and make them more climate-friendly.

The project's PhD students and postdocs

Training of four PhD students is an important and integrated part of the RurbanClimate research project. This is a presentation of the research of the PhD students as well as two postdocs affiliated to RurbanClimate.

A research agenda for continuity of chronic health care for forcibly displaced persons

On 14 September 2023, University of Copenhagen’s School of Global Health hosted a symposium on the topic of ‘Continuity of chronic healthcare among forcibly displaced persons’.

Ancient technology turns plant-based cheese into 'something we want to eat'

To produce plant-based cheeses that feel and taste like dairy cheese, scientists have their sights set on fermentation. In a new research result, University of Copenhagen scientists demonstrate the potential of…

Ancient technology turns plant-based cheese into 'something we want to eat'

To produce plant-based cheeses that feel and taste like dairy cheese, scientists have their sights set on fermentation. In a new research result, University of Copenhagen scientists demonstrate the potential of…