RIPE's Katherine Meacham-Hensold was interviewed for an article in Scientific American about her 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 Sci Am article, 'Hot potato' plants engineered to flourish in heat waves.