International partnerships tackle fire risks
Researchers in the UK and Indonesia are working together to help communities fight the health and environmental impact of peatland fires.
News
Cutting greenhouse gases will reduce number of deaths from poor air quality
Up to 250,000 deaths from poor air quality could be prevented annually in central and western Europe by 2050 if greenhouse gas emissions are drastically reduced, say researchers.
New immunotherapy trial for older colon cancer patients
Elderly colon cancer patients are being given the chance to access a clinical trial led by the University of Leeds that could transform future practice.
Community garden born from collaboration
An eyesore plot of land has been transformed into a thriving community garden thanks to the power of collaboration.
Leeds alumni named in Forbes 30 Under 30
Three Leeds alumni have been recognised in the prestigious Forbes 30 under 30 Europe list in 2025.
Researcher with incurable cancer takes on Everest Marathon
A cancer and exercise researcher at the University of Leeds is set to run the Everest Marathon in May, just over a year on from her incurable breast cancer diagnosis.
Rainfall triggers extreme humid heat in tropics and subtropics
Scientists believe they have found a way to improve warning systems for vulnerable communities threatened by humid heatwaves, which are on the rise due to climate change and can damage human health.
Policy revamp crucial for ex-coal mining communities
Researchers from the Universities of Leeds, Staffordshire and Cambridge have investigated the impact of the coal industry loss and subsequent years of Austerity on coalfield areas across the UK.
Commercial baby foods crisis revealed in Leeds research
The UK’s baby food market is awash with “low quality” products with poor nutrition masked by misleading names and on-pack messaging, according to wide ranging research by Leeds scientists.
Curd Your Enthusiasm: Secrets of oldest book on cheese revealed
Held by Cultural Collections at the University of Leeds, the earliest-known English book about cheese is revealing its fascinating and sometimes nauseating contents to the public for the first time.