New Scientist International Edition

New Scientist covers the latest developments in science and technology that will impact your world. New Scientist employs and commissions the best writers in their fields from all over the world. Our editorial team provide cutting-edge news, award-winning features and reports, written in concise and clear language that puts discoveries and advances in the context of everyday life today and in the future.

Healthy thinking • A modern approach to healthcare considers much more than illness

News

Food from thin air • As climate change and population rise put the squeeze on food resources, Michael Le Page examines how turning electricity directly into food could help save the planet

Apocalypse now? • As warnings about whether artificial intelligence could wipe us out hit the news, Jacob Aron looks into how we should think about the risk of doom

Waste land

Book of the week • This biography of Stephen Hawking should be applauded for digging into various controversies – but it could have gone further, says Jacob Aron

The long and short of it • Why do modern humans have hair, anywhere? An enthusiastic and curious book looks for answers – and persuades an initially sceptical Elle Hunt

A wild ride through physics • The September read for the New Scientist Book Club was a challenging trip to the edges of space-time – but one that most members enjoyed, says Alison Flood

Your letters

Glitches in gravity • Bringing gravity into the quantum fold has long proved tricky, but a radical approach could be the answer, discovers Leah Crane

Some like it hot • We have long expected animals to move to cooler habitats as climate change bites, but it now appears that many are actually doing the opposite, finds Aisling Irwin

Interview • Therapy and drugs are the go-to options for improving mental health, but psychologist Kimberley Wilson tells Olivia Goldhill why what we eat also has a crucial role to play

Almost the last word

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