Sustainability

Plant-based prefabricated building panels that combine hemp and green wall technology could lower the carbon footprint of the construction industry.

UTS’s Hydrogen Energy Program has made a series of discoveries that could revolutionise the storage and transport of hydrogen – a clean energy of the future.

A research partnership between the UTS Climate Change Cluster and v2food is exploring ways that algae can transform the way we eat - and provide solutions to the climate crisis.

An innovative new research hub is helping create new-generation lower-carbon concretes and sustainable manufacturing methods.

An UTS collaboration with Sydney Fish Market is harnessing blockchain technology to help online seafood buyers track the catch through the supply-chain and verify fish origin and freshness.

UTS researchers aim to reduce the cost of wool fleece processing through an automated system to inspect, trim and bale.

Australians love their seafood, which makes protecting the safety and sustainability of this resource is a high priority. But a growing problem for seafood producers and public health authorities is an increase in incidents of shellfish poisoning.

Brewing just one six-pack of beer leaves behind a CO2 hangover that takes a tree two days to absorb. But scientists and popular independent beer brand Young Henrys are working together to demonstrate the potential for one of the world’s oldest organisms – algae – to help businesses offset carbon dioxide.