In early April, the U.S. Government, the states of Oregon and California, and the utility Pacificorp signed an agreement that will lead to the removal of four dams on the Klamath River by 2020, amounting to one of the largest river restoration efforts ever undertaken in the United States.
In a recent article in Science entitled “Waste not, want not, emit less,” Danish researchers looked at the problem of food waste in both developed and developing countries. Overall, about a third of the world’s food is lost or wasted, but the reasons for this vary in different parts of the world.
We have talked about the growing problem of toxic algal blooms on a number of occasions. The increasing occurrence of these blooms has been associated with rising temperatures and carbon dioxide levels as well as the presence of wastewater nutrients and agricultural fertilizers in rivers, lakes and reservoirs. The most notable incident occurred in the summer of 2014, when algae contamination in Lake Erie left 400,000 residents in Ohio and Michigan without water for 72 hours.
There are predictions that the world’s population could reach 10 billion by the year 2050. Whether population growth can be slowed down enough to prevent this remains to be seen. Regardless, it is clear that we need to figure out how to feed many more people than we have today and we are not even doing that good a job of feeding the current population.
Should we really be putting food scraps down our sinks? Advertisements for kitchen garbage disposals assure us that these devices are a ‘hygienic way of eliminating waste and keeping odors at bay’ – but behind marketing materials questions remain.
Food fraud means selling food products that have misleading labels, descriptions or promises that give consumers substandard, less desirable, counterfeit, and sometimes even dangerous products. This sort of thing has gone on throughout history. It leaves consumers feeling duped and distrustful and sometimes can lead to people eating foods that violate religious or moral values or that result in allergic reactions.
People continue to find new ways to generate energy from unusual sources. A team of scientists at several universities recently reported on a new fuel cell that uses tomato waste left over from harvests in Florida.
Spring is the time of the great monarch migration when the butterflies leave their wintering grounds in Mexico and head north to Canada. As we have been saying for quite some time, fewer and fewer butterflies have been making the trek each year. Twenty years ago, a billion monarchs swarmed the winter site in Mexico. In 2013, the number was down to 33 million.
We recently highlighted how safe drinking water is in short supply. According to research published in the journal Science Advances, at least two thirds of the global population – more than four billion people – live with severe water scarcity for at least one month every year. And 500 million people around the world face water scarcity all year.
Food shortages have always been a challenge for the Inuit and other aboriginal people in the Arctic, because they depend on subsistence hunting and fishing, which often means living life on the edge.
Estimates are that as much as 40% of produce in America is wasted. We throw out fruits and vegetables for a variety of reasons, but one of the most unfortunate is when produce is tossed simply because it doesn’t look good enough. Misshapen tomatoes, lumpy carrots, double-lobed potatoes, and crooked cucumbers end up in the waste bin instead of on our plates.
Water is a simple chemical compound containing two hydrogen atoms and one oxygen atom connected by covalent bonds. It covers 71% of Earth’s surface and is vital for all forms of life. Despite its abundance, water that is safe for drinking is globally in short supply.
China passed the U.S. as the largest emitter of greenhouse gases on Earth back in 2007, mostly due to manufacturing. However, the great majority of all the products China produces are exported to the rest of the world. China’s per capita consumption-based environmental footprint is actually small. If you put the responsibility for environmental impacts on the consumer instead of the producer, we are all the culprits.
For about a decade now, insect pollinator populations have been in decline. Their decline poses a significant threat to biodiversity, food production, and human health. In fact, at least 80% of the world’s crop species require pollination, and approximately one out of every three bites of food is a direct result of the work of these pollinators. In the United States alone, insect pollinators, such as bees, butterflies, certain wasps and flies (among many others), account for an estimated $15 billion in profits annually.
Many of us crave the scent and taste of grilled meat. Even staunch vegetarians seek out imitation meat products that simulate the look and flavor of animal protein.
The Zika virus epidemic is yet another disease transmitted by mosquitoes. Those tiny insects are responsible for spreading many of the world’s worst diseases such as malaria, dengue fever and yellow fever. According to the World Health Organization, over 400,000 people worldwide died from malaria in 2015.
A new global analysis of seafood has found that fish populations in all the oceans of the world are contaminated with industrial and agricultural pollutants, which are collectively known as persistent organic pollutants or POPs.
Almost everyone everywhere comes into contact with plastics everyday. Their use has increased 20-fold in the past half-century, and production of the “ubiquitous workhorse material of the modern economy” is expected to double again in the next 20 years. Nearly one-third of all plastics are not properly disposed of or recycled.
The effects of climate change are being felt around the world, including in some well-known places in the Northeast. Buzzards Bay is a popular destination for fishing, boating, and tourism adjacent to Cape Cod in Massachusetts.
Augmenting food with preservatives is not a recent practice. For thousands of years, we have canned fruits with sugar, preserved meats with salt, and pickled vegetables so that they could keep in hot humid environments.
