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WRI is a global research organisation with over 700 experts and staff whose work focuses on six critical issues at the intersection of environment and development: climate, energy, food, forests, water, cities and transport, and ocean. The WRI produces short videos to communicate their research and impact. They serve as visual, non-technical entry-point into the work they do. The site also offers access to three other vast resources: Presentations, where experts talk about their research; Data Library with maps, charts, data sets, infographics and other visual resources which can be searched by type, topic or geography; and Data Platforms, which provides open access to reliable data for those interested in monitoring forests with satellites, tracking the drivers of climate change, understanding indigenous communities’ land rights, planning for water scarcity, and examining the cross-section of global environmental issues.
Video and audio resources from the Oxford Martin Programme on the Future of Food, which connects research on the food system being done at Oxford University and supports interdisciplinary research on the challenges of feeding the global population sustainably and equitably. Video content includes debates, lectures and seminars.
A portal which helps people to ‘find great podcasts’. Curated by Max Temkin and Veronica Corzo-Duchardt, the site presents a selection of mainly American podcasts, arranged under a number of topics, including Tech, Science & Education, Politics & Econ and Storytelling. An Interview page features transcripts of question and answer sessions with podcasters, writers, designers and other culturally-aware, creative people, who talk about their favourite podcasts, and why (and how) they like listening to them. The site works well because its focus is fairly narrow: the emphasis is on curation, and presenting a carefully selected range of interesting podcasts, rather than a comprehensive but overwhelming list of resources.
A history of chocolate, demonstrating the processes involved in its production, the science of chocolate, research into the health effects of eating chocolate, and the chemistry behind ‘why chocolate makes us feel so good’. The various sections are illustrated by Real Player video clips of chocolate production and audio clips of scientists. There is also a video tour of the Scharffen Berger chocolate factory, near San Francisco.
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Learning on Screen