Wednesday, August 26, 2026

 

A robot that grows like a fish, not like a machine



NYU Tandon School of Engineering's Nana Obayashi develops a length-scalable robotic fish that can be adapted for studying shallow creeks to open water



NYU Tandon School of Engineering






Propeller-powered underwater vehicles have long helped scientists explore and monitor aquatic environments. But they're limited by their own mechanics: spinning blades can snag on vegetation, stir up sediment, and startle the wildlife they're often sent to study, making them poorly suited to shallow creeks, dense weeds, or close encounters with fish.

That's one reason roboticists have spent years building machines that swim like fish instead, bending their bodies rather than spinning a propeller. The catch is that most fish-inspired robots are built for one size and one job, so scaling them up or down usually means starting from scratch.

A team of engineers says it's found a way to solve that problem. They've unveiled ScaFi, a robot modeled on fish like cod and mackerel. These fish swim by concentrating most of their body bending toward the tail end, a style that, in nature, spans an unusually wide range of body sizes.

"Right now, if you want to monitor a creek and then monitor a lake, you basically need two different robots, built and tested from the ground up," said NYU Tandon’s Nana Obayashi, currently an assistant professor of mechanical and aerospace engineering and a faculty member of the NYU Center for Robotics and Embodied Intelligence, who led the project while a doctoral researcher at EPFL. "The environments we care about don't come in one size, so we don't think the tools should either."

As described in a paper in npj Robotics, ScaFi has a rigid front section and a flexible tail made of fiberglass rods. A single motor pulls two tendons that cross near the tail's end, producing the "S"-shaped bend required for fish-like swimming motion.

The diameter of the rods forming the tail are the only part that must change with the size of the robot. They grow proportionally thicker as the robot scales up, to preserve similar tail-bending behavior. The underlying motor mechanism and crossed-tendon system stay the same.

That matters because it could cut the engineering effort needed to build fish-like robots for different environments. It also gives researchers a platform for studying how swimming performance changes with scale, a question that's hard to study systematically in animals or custom-made robots alike.

The team built three robots — roughly 0.6, 1.1, and 2.9 meters long — and tested how well each swam. The smallest produced swirling water patterns similar to those left by real fish, and across all three sizes, swimming motion lined up closely once adjusted for body size, evidence the authors say that their scaling approach preserved the fish-like gait even as the robots grew nearly fivefold in length.

They also deployed the robots in the field: the medium-sized one in a Swiss stream, the largest on Lake Geneva, the smallest in creeks only 15–30 centimeters deep. During the stream test, the robot kept swimming even after a GPS dropout.

Energy efficiency proved harder to scale. The two smaller robots performed similarly, but the largest was consistently less efficient and needed a different, more powerful motor. The authors suggest drag and inertia may be to blame, though the exact cause is unresolved, meaning the team scaled the swimming motion itself more cleanly than the energy it takes to produce it.

A similar tradeoff showed up in disturbance tests. The smallest robot was most agile but recovered slowest after being knocked off course, while the larger robots were less nimble but more stable.

The researchers suggest the same approach — scaling around one key structural parameter — could apply to other compliant robots, including ones outside water. Whether energetic performance can be scaled as successfully as the swimming motion remains an open question.

The study adds to broader aquatic robotics efforts at NYU Tandon. Industry Professor Christopher Clark's research includes autonomous underwater robotic systems for exploration and environmental monitoring, while Institute Professor Maurizio Porfiri has pioneered the use of biomimetic robotic fish to study and influence animal behavior.

The co-authors on Obayashi's paper are Josie Hughes, Alexandros Anastasiadis, Karen Mulleners, Kai Junge, and Kyle L. Walker of EPFL, and Jessica Gumowski of Queensland University of Technology. The research was partially funded by the European Union's Horizon 2020 programme under Marie Skłodowska-Curie grant agreement No. 945363.

 

Many workplaces resist plant-based lunches despite substantial climate benefits



University of Copenhagen






Are organisations ready for plant-based food at work? A new study from the University of Copenhagen explores this question and shows that only a small proportion of workplaces in Denmark exhibit readiness for this change – despite its potential to reduce the climate footprint of workplace lunches. In general, introducing plant-based food is likely to stir strong emotions.

All over the world, millions of meals are served for lunch every day across workplaces. There is huge potential to reduce the carbon footprint of these meals if meat dishes are replaced with plant-based ones.

However, according to a new study conducted by researchers from the University of Copenhagen, only a small percentage of workplaces in Denmark are ready for more plant-based lunch, and the issue is something that can stir strong emotions.

In collaboration with canteen and catering company Jespers Torvekøkken, the researchers investigated readiness for change across 62 workplaces in the Capital Region of Denmark and examined how different levels of readiness is related to the climate footprint of the food served for lunch.

Small share of workplaces is change-ready

“We find that only 13% of workplaces are ready to make their lunches more plant-based, while 42% are resistant to change. The remaining 45% of workplaces show varying degrees of readiness”, says Thomas Bøker Lund, lead author of the study and Associate Professor at the Department of Food and Resource Economics at the University of Copenhagen.

“We also see a strong correlation between the level of readiness at a workplace and the type of food people eat for lunch. Traditional Danish dishes with meat as the main ingredient are very common at workplaces that are resistant to change, while they are less common in organisations that are more ready for change,” explains Mette Weinreich Hansen, co-author of the study and Associate Professor at the Department of Food and Resource Economics.

The difference is reflected in the climate footprint of the lunch food. Workplaces that are more ready for change have a 28% lower climate footprint than those that are more resistant to change.

Male-dominated workplaces are more resistant

The study also finds that change-readiness is associated with both the sector in which a workplace operates in and the characteristics of its employees.

Workplaces with high tertiary activities, i.e. in service- and knowledge-intensive sectors, tend to be more open to more plant-based lunches, while resistance is more common in primary industries and production.

“Employees’ own food habits also matters. Workplaces where employees eat less meat in their everyday lives tend to be more open to change. By contrast, resistance is generally higher in workplaces with a larger proportion of male employees,” says Thomas Bøker Lund.

Emotional resistance is strong

The study also shows that the prospect of more plant-based lunches at work can stir strong emotions. To explore the extent of this further, the researchers followed up the findings from the study with a nationally representative survey comprising Danish employees who receive lunch at their workplace. These findings are outlined in a Danish report.

“The national survey tells us that resistance is surprisingly widespread. 40% of those who get lunch through their workplace would be annoyed, while 22% would even be angry. At the same time, around half feel that their freedom would be restricted. Many have an immediate reaction that essentially says: ‘No bloody way – no one is going to tell me what I should eat,’” says Thomas Bøker Lund, lead author of the study and Associate Professor at the Department of Food and Resource Economics at the University of Copenhagen.

Some of the resistance may be an instinctive reaction

Although many people resist being told what to eat and report that they would react with annoyance or anger, other findings from the national study raise questions about how deep this resistance actually runs.

“We see no clear tendency for satisfaction with canteen food to be lower among employees at workplaces that serve plant-based food than among employees at workplaces that do not – as long as there is no more than one vegetarian day a week. This could indicate that some of the resistance is an instinctive reaction,” says Thomas Bøker Lund.

The researchers therefore believe that many workplaces could potentially move their canteen food in a greener direction.

“We are currently investigating more closely how far you can go without creating lasting dissatisfaction,” says Thomas Bøker Lund.

“We must also remember that the canteen food itself can make a difference to how people with an immediate resistance actually respond,” points out Mette Weinreich Hansen, continuing:

“If plant-based dishes are made tasty and appealing, and the sceptical canteen customer has a positive experience, that could probably shift their attitude. This means that the catering and foodservice industry has a central role to play in making green changes to canteen food into a positive dining experience.”

 

[BOX] HOW MUCH CO₂ CAN BE SAVED BY SERVING A VEGETARIAN MEAL?

A recent British study from a large-scale catering kitchen in England shows that the climate footprint of lunches served at workplaces and institutions can be significantly reduced by replacing meat dishes with vegetarian or vegan alternatives. In many cases, the climate footprint is reduced by more than 80%.

In the Danish study, researchers from the University of Copenhagen calculated the climate footprint of lunch options provided by canteen and catering company Jespers Torvekøkken. The calculations show that a vegetarian lunch has, on average, a 60% lower climate footprint than a lunch containing meat.

 

[BOX] ABOUT THE STUDY:

  • The national population survey was conducted among Danes aged 18–69 in December 2024. The results are based on responses from 891 respondents, around 500 of whom have access to a workplace-based lunch scheme.
  • The workplace-level study was conducted in 2024 and involved employees from 62 workplaces in the Capital Region of Denmark.
  • The report Plant-based canteen food in Danish workplaces – prevalence, readiness and resistance is part of the research project Normplant, which is supported by the Danish Plant Fund.
  • Parts of the findings have been published in the scientific journal npj Climate Action.

 

Researchers unravel energy boost during seed germination



Mitochondria, the “powerhouses” of cells, are already fully functional in dry seeds to enable rapid germination




University of Münster

Germination 

image: 

Three mung bean seeds during and after germination.

view more 

Credit: University of Münster - Bettina Roessmann/Plant Energy Biology Lab





The majority of plant seeds possess the special ability to almost completely dry out and yet remain viable. While most living cells die with a 90 percent loss of water, the cells in seeds enter a biological state of dormancy. With a moisture content of less than ten percent – similar to a raisin compared to a grape – they become small time capsules and can lie dormant for decades until they are “awakened” by favourable environmental conditions. Then they must not miss the right time to germinate. For this, the “powerhouses of cells” necessary for energy supply, the mitochondria, must resume their work as quickly as possible. How this is achieved is not yet known in detail. A new study, led by a research team from the Universities of Münster, Hanover and Halle (Germany), has now shown, using the example of thale cress (Arabidopsis thaliana), that the mitochondria are “on standby” in dry plant seeds. Their complex internal structure with an outer and an inner membrane as well as numerous infoldings of the inner membrane is already fully developed and not just present in an incomplete preliminary stage, as previous studies had suggested.

The structural and functional maturity of the mitochondria is the basis for them being able to function quickly – within a few minutes – and start the so-called cellular respiration. In doing so, the seedling uses part of its reserves of carbohydrates, proteins and fats to generate the energy needed for growth. As the study shows, the seed mitochondria already contain the complete inventory of proteins that the seedling needs for cellular respiration. This allows the plant embryo to supply itself with energy from the very first moment of germination.

The consortium of experts in plant mitochondria also examined the onset of cellular respiration in further plant species, including rapeseed, millet, and tomato. The observations suggest that the rapid activation of mature mitochondria, triggered by the first water uptake by the seed, is widespread in flowering plants with dry (“orthodox”) seeds. This property has obviously proven valuable and is evolutionarily conserved.

"We have identified various proteins that contribute to the mitochondria surviving the dry phase until germination unharmed," states Professor Iris Finkemeier from the Institute of Plant Biology and Biotechnology at the University of Münster. "If it is possible in future studies to understand their interaction in detail, new ways will open up to make seeds of crop plants germinable for longer and more resistant to unfavourable storage conditions."

The team used a range of modern analytical and molecular genetic methods, including high-resolution microscopic techniques as well as mass spectrometry and other methods for protein analysis (proteomics).

 

New book about sound explores why Siri's voice is female, 'sad girl' Spotify playlists, and more



Top essays from Sounding Out! blog and five new writings explore how listening is a social and political practice



Binghamton University

Power in Listening: The Sounding Out! Reader 

image: 

The cover of "Power in Listening: The Sounding Out! Reader"

view more 

Credit: Published by NYU Press. Cover illustration by Dan “Daino” Torres.





Why do digital assistants such as Amazon’s Echo have female voices? Can recording the sounds of melting glaciers, or the silence in spaces once filled with birds, inspire environmental activism? How do Spotify’s “sad girl” playlists shape identity? 

The questions explored by Sound Studies cross disciplinary lines to consider the role that sound and listening play in our daily lives, culture, and political systems. Power In Listening: The Sounding Out! Reader edited by Binghamton University Associate Professor of English Jennifer Lynn Stoever and Binghamton University alumni Liana Silva, PhD ’12, and Aaron Trammell, MA ’09, collects some of the best work in the field.

“It’s called Power in Listening because it’s all about how sound can be a venue for power to show itself, to act on people, and to be challenged by people,” Stoever explained. “If we attune ourselves to that, we can make change.”

Power in Listening features five new essays, as well as a retrospective of 30 of the top essays from the blog’s first 15 years, all newly revised and expanded from a present-day perspective. Topics span more than 20 academic disciplines, with articles written by artists, activists, and deejays, as well as scholars.

“So, it’s all new, even though versions of the pieces have been published online,” Stoever said. 

Organized into themes such as Memoir as Method, Our Social Voices, Listening to Popular Culture, Sound and Racial Privilege, and more, the pieces connect with readers’ lived experiences and daily lives, and also explore how we relate to one another.

The book includes one of the blog’s most famous pieces, Silva’s “As Loud As I Want to Be: Gender, Loudness, and Respectability Politics,” which draws on her experiences as a Puerto Rican woman in academia. Other essays discuss the connection between jazz and employee surveillance in the post-pandemic workplace, Muhammad Ali, the Los Angeles punk scene, Beyoncé, video games, music, television, and more.

The reader is ideal for instructors teaching an introductory course in Sound Studies, but also graduate students, interdisciplinary scholars, or anyone interested in the field. 

“We wanted it to be paced well for teaching and self-exploration, which go hand-in-hand,” Stoever said. 

Silva, who earned her degree in English, and Trammell, who earned his degree in comparative literature, attended the first graduate seminar Stoever taught at Binghamton in 2008; the following year, the three launched the Sounding Out! blog, the first publication venue for the field of Sound Studies. 

Sounding Out! has been hugely influential in the rapidly expanding field and has been visited by 1.2 million unique users from all over the globe. The 700-plus articles on the site are regularly taught at more than 350 colleges and universities worldwide, Stoever said.

Today, Stoever is Sounding Out!’s editor in chief, while Silva serves as managing editor and Trammell as multimedia editor; since 2010, they have also worked on an accompanying podcast series. Silva is a teacher, writer, and editor based in Houston, Tex., while Trammell is a Professor of Informatics at the University of California, Irvine.

Sound brings people together as listeners, scholars, and creators; over the past 17 years, Sounding Out has sought to facilitate these conversations in an accessible, open-access format.

“People and the connections between people continue to be our most important resource. Whether in academia or in life, being siloed in our individual locations and disciplines is not the way forward. We need to work collaboratively,” Stoever reflected. “We started this conversation because we knew it was important. Sound is important in so many more ways than we could have anticipated.”


Jennifer Stoever 

Binghamton University Associate Professor of English Jennifer Lynn Stoever

Credit

Binghamton University

About Binghamton University

Binghamton University offers students a broad, interdisciplinary education with an international perspective and one of the most vibrant research programs in the nation. The campus, recognized as an R1 institution for very high research activity by the Carnegie Classification of Institutions of Higher Education, recorded $87.3 million in research expenditures in 2024-25, its best year ever.