RIPE's Katherine Meacham-Hensold and Amanda Cavanagh were quoted in an article for BBC News about their research looking at shortcutting the inefficient photorespiration process in potato. Field trials showed the potatoes with the altered process had a 30% increase in mass compared to the standard potato when subjected to heat wave events. With rising global temperatures, a plant that can survive and even thrive in warmer environments could help sustain the food supply in areas most affected by climate change.

Read the BBC News story here: Researchers developing heatwave-resistant potatoes