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Electrifying Delivery Vehicles | Earth Wise

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Most of the buzz about electric vehicles relates to passenger cars as the auto industry is making a major transition away from gasoline power.  Recently, pickup trucks have started to get some attention as well as Ford’s electric version of the F-150 truck has hit the streets and the long-awaited Tesla Cybertruck will be introduced next year.  There hasn’t been as much talk about delivery vehicles, but there should be.

There are about 15 million delivery vehicles in the U.S., and they are a significant contributor to greenhouse gas emissions.   The post office alone has a quarter million of them.  Such vehicles are especially attractive candidates for electrification.  Most travel relatively consistent and short routes, which makes it easier for companies to be able to charge them and keep them charged.

Electrifying delivery vehicles in cities is especially important because the vehicles travel into and through residential neighborhoods, spreading pollution and particulates as they go.

Some provisions of the Inflation Reduction Act provide credits for the purchase of commercial vehicles.  Light-duty vans and trucks qualify for a credit of as much as $7,500.  Medium- and heavy-duty trucks qualify for credits as high as $40,000.  In addition, substantial tax credits are available for the installation of charging equipment.

According to a study by the Rocky Mountain Institute, sixty percent of new truck sales could be electric by 2030.  By 2035, the trucking industry could cut its emissions in half.

American companies are already stepping up to the plate.  Amazon plans to deploy 100,000 electric delivery vehicles from new automaker Rivian.  Walmart, UPS, FedEx, and others have also committed to electrified trucks.

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The Climate Bill Will Electrify More Delivery Vans and Trucks

Photo, posted August 1, 2021, courtesy of Ivan Radic via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Not Enough Buzz For Bees | Earth Wise

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The dramatic worldwide decline in bees and other pollinating insects represents a serious threat to the global food supply, but it isn’t really getting much attention in the mainstream news.  Close to 75% of the world’s crops for human consumption depend, at least in part, on pollinators for sustained production, yield, and quality.

A new study by researchers at the University of Illinois Urbana-Champaign looked at nearly 25 million news items from six prominent sources, including The New York Times, The Washington Post, the Associated Press, as well as three overseas English-language news services.  The study found “vanishingly low levels of attention to pollinator population topics”, even compared with what many people consider to be the limited coverage of climate change.

The study made use of the Global News Index, which is a unique database of millions of news items from thousands of global sources published over decades.  It may be the largest academic study of the evolving nature of news coverage ever performed.

Even though the entomological community is highly focused on the impending pollinator crisis, the public is not paying much attention.  It is not even indifference; it is just that people don’t even know about it.

The majority of studies on pollinator decline have been done in Europe and North America, which means we don’t even know how serious the problem is given that most insect biodiversity is in the tropics.

Public awareness is important because individuals can make a difference by their decisions about what flowers to plant in their gardens, which weeds to tolerate in their yards, and how to manage insect pests.

The loss of pollinators is a very serious problem, and it is not likely to get enough attention if people don’t know about it.

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Pollinators not getting the ‘buzz’ they need in news coverage

Photo, posted December 28, 2006, courtesy of Alpha via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

The Bitter Truth About Caffeine

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Black coffee has a bitter taste. Bitterness evolved as a natural warning system to protect the body from harmful substances.  By the logic of evolution, we should therefore want to spit coffee out, but obviously it doesn’t work that way.

Caffeine itself has a particularly bitter taste.  Surprisingly, a new study at Northwestern University has found that the more sensitive people are to the bitter taste of caffeine, the more coffee they drink. That sensitivity is actually a genetic variant.

So, one would think that people who are especially sensitive to the bitter taste of caffeine would drink less coffee.  The counter intuitive result suggests that coffee consumers acquire a taste or an ability to detect caffeine as a result of the learned positive reinforcement (in other words, the buzz) elicited by caffeine.  People with a heightened ability to taste coffee’s bitterness learn to associate good things with it.

The study also found in contrast that people sensitive to the bitter flavor of a different compound called 6-n-propylthiouracil (known as PROP)avoided coffee as well as red wine.

The study made use of applied Mendelian randomization, a technique commonly used in disease epidemiology, to test the causal relationship between bitter taste and beverage consumption in more than 400,000 men and women in the United Kingdom.

These results shed some light on the disdain many coffee drinkers have for decaf coffee.  It may not be just the lack of buzz that turns them off.  Some of them with the right genes may be missing that extra bit of bitterness that alerts them that something good is about to happen.

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Why we shouldn’t like coffee, but we do

Photo, posted May 22, 2009, courtesy of Olle Svensson via Flickr.  

Earth Wise is a production of WAMC Northeast Public Radio.

WAMC Northeast Public Radio

WAMC/Northeast Public Radio is a regional public radio network serving parts of seven northeastern states (more...)