Two sustainability experts share their advice on how lab managers and scientists can persuade others to join them in developing greener practices in the lab
Those tiny balls of boutique mozzarella cheese with the sticker-shock price tag beckoning from the dairy case — are they the real deal, mozzarella di Bufala Campana DOP, crafted from the milk of water buffaloes? Or are they really cheap fakes made from cow’s milk? A new test can help consumers make sure.
The possibility to dramatically reduce environmental impact without compromising the integrity of research has propelled the rise of innovative, cost-effective solutions for improved lab sustainability.
Run a Search
We’ve updated our Privacy Policy to make it clearer how we use your personal data.
Please read our Cookie Policy to learn how we use cookies to provide you with a better experience.