Welcome to the Yorkshire Philosophical Society

We regret that owing to the Covid-19 situation our programme of lectures, talks and visits has been temporarily moved online and our office at the Lodge has been closed. Our quarterly newsletters are printed and sent to members without internet access. Follow the link for online newsletters:

Click here for latest News

Click here for Newsletters

Click here for Geology News:- Geology Group

To contact us during this period, please email: info@ypsyork.org. (Post sent to the Lodge and messages left on our office voicemail will be dealt with but there may be a delay. Thank you for your patience.)

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The YPS offers activities and an annual lecture series to stimulate interest in and improve public understanding of natural sciences and social sciences. The lectures are free and open to all.  Non members are invited to make a donation.  Children are welcome provided they are accompanied by a responsible adult.

Archaeology, Astronomy, Biology, Botany, Chemistry, Conservation, Earth Science, Ecology, Economics, Education, Engineering, Geography, Geology, History, Life Science, Mathematics, Medicine, Natural History, Philosophy, Physics, Psychology, Sociology, Technology, Zoology….

You can discover more about all these subjects and more in a friendly, welcoming environment with the opportunity to meet others with similar interests.

Explore our website and find out more about our lectures, visits, social activities, publications and on-line resources.

Latest News

Geology Notes for February

A few days ago we added another instalment of Paul Thornley’s informative series of notes and suggestions to keep anyone interested in geology busy during the pandemic. This month features Mary Anning, the 19th Century fossil collector who added so …

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Featured event

Farming, food and climate change – can we eat our way to a brighter future?

Cafe scientifique
Start time
19:30
Venue
Speaker
Neil Douglas Fuller, Atlas Sustainable Soils Programme

View more information on this event

Farming, food and climate change – can we eat our way to a brighter future?