In a recent paper published in Nature Climate Change, we reviewed studies linking climate change-related (26) _______ or “climate stressors” to education outcomes. One of the clearest connections was between heat exposure and reduced academic performance.
A study in the USE found that adolescents’ maths scores decreased significantly on days above 26°C. IN China, hotter day-of-test temperatures were associated with a drop in exam performance equal to losing a quarter of a year – or (27) _______ months – of schooling.
But it’s not just test days that matter. Studies show that raised temperatures also affect learning over longer time periods. (28) _______, pupils’ test scores suffered when there were more hot days across the school year and even when the hotter weather occurred three to four years before exam day.
Our review also (29) _______ how climate-related regional disasters like wildfires, storms, droughts and floods are keeping many children out of school entirely. Floods can prevent children from travelling to school and cause damage to school buildings and materials, (30) _______ disrupts learning and lowers test scores.

Do you frequently use shampoo or enjoy a sauna phòng tắm hơi? If you think these terms are originally English, think again. In reality, each of these words has its roots in a different language!
Take shampoo, for instance. It actually originates from the Hindi language in India. Initially, it meant “massage.” In Indian hair salons, barbers would massage your scalp while washing your hair. Over time, British individuals in India adopted this term to refer to a liquid used for cleaning hair.
Almost everyone is familiar with ketchup. People worldwide enjoy drizzling this tomato-based sauce on French fries or sandwiches. The word itself has Chinese origins (from "ketsiap," a type of fish sauce). During the 1600s, British and Dutch sailors introduced this fish sauce to Europe. As time passed, people modified the sauce by incorporating tomato flavor, but the name remained largely unchanged.
Sauna, a beloved type of communal steam room and shower facility, hails from the Finnish language. During one of the European Olympics, athletes from Britain and Germany observed Finnish athletes using saunas after their training sessions. Subsequently, individuals across Europe adopted this bathing practice. Today, we still use the term to describe various types of steam rooms.
English is enriched with numerous borrowed words from diverse languages. Perhaps English should consider adopting a more inclusive name like Eng-hin-chi-fin-fre-ger-ital-span-ish!

Humans have long been omnivores, consuming both meat and vegetables as part of their diets. However, recent trends suggest a shift towards a society dominated by meat consumption. According to the United Nations' Food and Agriculture Organization (FAO), global demand for meat has surged by over 500 percent in the past 50 years. This increase can be attributed to the rapid growth of the Earth's population and the correlation between higher incomes and increased meat consumption. With the global population projected to reach nine billion by 2050 and developing countries experiencing economic growth, the demand for meat is expected to continue rising.
The consequences of this escalating demand for meat production could be devastating for the planet. Currently, a staggering 30 percent of the Earth's land surface, equivalent to 70 percent of all land available for agricultural use, is dedicated to raising livestock. As farmers struggle to meet the rising demand, they clear valuable land, including rainforests, exacerbating deforestation. Reports from the FAO highlight that meat production is responsible for a significant portion (70 percent) of Amazon deforestation in South America. Moreover, large factory farms, which are essential for meeting the demand for meat, consume substantial amounts of energy and contribute to pollution, further straining the environment.
Fortunately, food scientists are actively seeking alternatives to traditional methods of meat production. Dutch scientists, for instance, are pioneering the development of lab-grown meats. By using cells derived from cows, they cultivate "muscle" tissue that can be processed into beef products. This innovative approach promises to reduce the energy and land required for cattle farming by approximately 40 percent. Additionally, scientists from the United States and China are exploring the use of mushrooms to create meaty flavors that could enhance plant-based food options, providing consumers with natural and healthier alternatives.
While lab-grown meat presents a promising solution to the sustainability challenges posed by traditional meat production, its widespread adoption faces hurdles. The high costs associated with development, with the Dutch team spending over $200,000 to produce enough meat for a single burger, and consumer acceptance are significant barriers. Despite these challenges, as environmental concerns intensify and technological advancements progress, lab-grown meat may become an inevitable and vital component of future food production systems.