High-speed images of sand suspended in mid-air

Half-factual, half-fantastical images of desert landscapes

Artist creates ephemeral environmental works using a primitive printing technique

These guerrilla beach installations go bye-bye with the rising tide

Scientists weigh in on the hurricane-supersizing effects of global warming

Land art meets architecture in this massive, organic beachfront installation

A painterly perspective of sandy terrain

Giant wind turbine rises up to 70 floors and occupies 9 football fields Chinese energy company MingYang has announced the creation of its next flagship offshore wind turbine, MySE 18.X-28X.

Eric Ripert at Le Bernardin is the first chef in New York City to be cooking with Nature’s Fynd, which is not seafood at all, but a protein fermented from an extremophilic fungal microbe (Fusarium strain flavolapis or “yellow stone,” nicknamed Fy) discovered by NASA-funded scientists in an acidic hot spring in Yellowstone National Park.

Here are three Japanese companies with solutions that they hope will help their country cut its food waste in half by 2030, perhaps saving a bit of the planet along the way.