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Supermarket bargains and food waste

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Food waste is a major global problem.  The UN estimates that one third of all food goes to waste.  Apart from the fact that this is happening in a world where many people don’t have enough to eat, food waste is both an economic and a climate problem.

Researchers from the University of Copenhagen and Southern Methodist University investigated how different types of grocery sales strategies affect people’s shopping and food waste.  The result was that bulk offers increase food sales by nearly 20%, but they also lead to increased food waste in people’s homes.

The study analyzed over 43,000 purchases of fresh vegetables in eight Swedish supermarkets.  When customers were offered “two-fer” offers, they bought significantly more than when only single items were available.  The attraction of a special offer can be strong.  But, according to a follow-up survey, food from bulk offers ended up in the trash more often.  People thought they were saving money, but often ended up buying more than they can eat.

The researchers tested two strategies for reducing overbuying.  One was to make the actual savings explicit by displaying the regular price next to the offer.  The second was to put a friendly reminder on the offer sign along the lines of “I’d love to come home with you if you eat me.”  Both of these approaches resulted in reduced sales of 9-11% compared to the original volume offer despite the sale price remaining the same. 

Clearly, small changes in marketing can make a big difference.  Supermarkets play a big role in the occurrence of food waste and they have the ability to help nudge consumers into better behavior.

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Good deals – bad for the climate: Supermarket volume discounts lead to food waste

Photo, posted November 13, 2006, courtesy of Josh Hallett via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Growing safer potatoes

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We are often advised to avoid eating green areas on potatoes.  The green comes from chlorophyll that occurs naturally when potatoes are exposed to light.  It is harmless but when it is there, it can be accompanied by a natural toxin – a substance called solanine, which is a steroidal glycoalkaloid or SGA.  Sunlight can produce solanine as well as chlorophyll.  Solanine is produced by plants to protect them from insects. 

Solanine is bitter tasting so one is unlikely to consume much of it.  But consuming enough of it can lead to gastrointestinal complications like diarrhea, abdominal pain, vomiting, and sweating. 

Researchers at the University of California Riverside have discovered a way to eliminate toxic compounds from potatoes, making them safer to eat and easier to store.  They have identified a key genetic mechanism in the production of SGAs.  They found a specific protein that controls the production and believe it will be possible to control where and when SGAs are produced.  Thus, it may be possible to have SGAs present in the leaves of potato plants, thereby protecting them from insects, while having none in the potatoes themselves.  By limiting SGAs to non-edible parts of plants, they can be safer and more versatile plants.  For example, modified potatoes could be stored in sunny places without worry and would always be safe to eat.

Plants have evolved ingenious ways to balance growth, reproduction, and defense.  Our growing understanding of these mechanisms can allow people to redesign crops to meet modern needs, increase food safety, and reduce food waste.

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Growing safer spuds: Removing toxins from potatoes

Photo, posted October 14, 2013, courtesy of Elton Morris via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Just say ‘climate change’

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In recent years, climate advocates have pushed for the use of more dramatic language to describe ‘climate change.’  The notion was that phrases like ‘climate crisis’ and ‘climate emergency’ better convey the urgency of the planet’s plight, while terms like ‘climate change’ and ‘global warming’ are too gentle and vague.  However, it turns out that the gentler approach may actually be more effective.

According to a new study led by researchers from the University of Southern California, the terms ‘climate change’ and ‘global warming’ are not only more familiar to people than some of their common synonyms, but they also generate more concern about the warming of the Earth.

In the study, which was recently published in the journal Climatic Change, the research team found that nearly 90% of respondents were familiar with the terms ‘climate change’ and ‘global warming.’  However, familiarity dropped sharply for the other terms, including ‘climate crisis’ and ‘climate emergency.’  In fact, only 33% of respondents recognized the term ‘climate justice.’

The study, which surveyed more than 5,000 randomly selected U.S. residents, examined the degree to which each term generated concern, urgency, willingness to support climate-friendly policies, and willingness to eat less red meat. 

The research team found that the terms ‘climate change’ and ‘global warming’ were most concerning and most urgent.  ‘Climate justice’ was the least, with ‘climate crisis’ and ‘climate emergency’ falling in between.  The support for climate policy and willingness to eat less red meat was roughly the same, regardless of what terms were used. 

The research team hopes its findings will help us communicate more effectively about climate change in the future.

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Just Say “Climate Change” – not “Climate Emergency”

Photo, posted July 1, 2023, courtesy of Sheila Sund via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Mercury in tuna

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Mercury is found throughout the ocean, and there is at least some of it in any fish one might eat. It is an element found naturally in the environment, but it is also a byproduct of manmade pollution. Generally speaking, bigger fish tend to have higher mercury levels than smaller ones, because they are higher up in the food chain. The more small fish those big fish eat, the more mercury builds up in their bodies.  Tuna aren’t the biggest fish in the ocean, but they are very common in many people’s diets.

Increased mercury levels are a result of human activities like burning coal and mining which release methylmercury into the air.  It then finds its way into the oceans in rainwater.  Methylmercury is a particularly toxic chemical that affects the nervous system.  Environmental protection policies in recent decades have helped to reduce mercury pollution.

However, a recent study by French researchers looked at the mercury levels in tuna over the past 50 years.  They found that the levels have basically not changed since 1971.  As a result, they are calling for more restrictive environmental policies to further lower mercury pollution levels.

The researchers explained that the lowering of mercury airborne levels to date has not necessarily been ineffective.  They theorized that the static levels in tuna may be caused by the upward mixing of “legacy” mercury from deeper ocean water into the shallower depths where tropical tuna swim and feed.  It could very well take decades to dramatically reduce ocean mercury levels. 

Meanwhile, mercury content in tuna varies considerably by tuna type and source and there are both better and worse choices out there.  Consumers should learn the facts.

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Mercury levels in tuna remain nearly unchanged since 1971, study says

Photo, posted November 7, 2015, courtesy of Mussi Katz via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Hybrid beef rice

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There is growing interest in innovative and more environmentally friendly ways to provide protein in our diets.  We’ve heard a great deal about lab-grown or cultured meats and about protein derived from insects. Whether either of these things achieves mainstream acceptance remains to be seen.

Scientists at Yonsei University in South Korea have developed a method for creating cultured beef rice – truly a hybrid food.  The method, described in the journal Matter, results in a nutritious and flavorful food that could be more affordable and have a smaller carbon footprint than current protein sources.

The researchers took rice grains – which are porous and have organized structures – and seeded them with beef muscle and stem cells and allowed them to culture for 9 to 11 days.  The harvested final product is a cell-cultured beef rice.

The hybrid beef rice was steamed and subjected to various food industry analyses, including nutritional value, odor, and texture.  The hybrid rice has 8% more protein and 7% more fat than regular rice.  It was somewhat firmer and more brittle than ordinary rice.  Hybrid rice with higher muscle content had beef- and almond-related odor compounds, while those with higher fat content had compounds corresponding to cream, butter, and coconut oil.

The hybrid rice has low food safety risks and a relatively easy production process.  If commercialized, the hybrid rice would be far less expensive than beef.  The researchers are optimistic that it can be commercialized.  They are continuing to work on the processing, hoping to further boost the nutritional value.  Like other unconventional foods under development, the biggest question is ultimately whether people will want to eat it.

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By growing animal cells in rice grains, scientists dish up hybrid food

Photo, posted January 26, 2010, courtesy of CIAT / Neil Palmer via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Attack of the giant goldfish

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Goldfish are just about the easiest pets to keep.  A species of carp native to East Asia, they have been bred to look pretty and are generally little more than home décor.  We keep them in little glass bowls and feed them mysterious flakes out of a container.  With these confined quarters and meager meals, they remain small, harmless creatures.  But released into the wild, it is a very different story.

People dump pet goldfish into lakes and ponds with some frequency.  Once they are in the wild, these humble creatures can grow to monstrous proportions.  They can eat nearly anything, including algae, aquatic plants, eggs, and invertebrates.  They can kill off native marine wildlife and damage or even destroy fragile and economically valuable ecosystems.

For a few years, Canadian researchers have been tracking invasive goldfish in Hamilton Harbour, at the western tip of Lake Ontario, about 35 miles southwest of Toronto.  That part of the lake has been decimated by industrial and urban development as well as by invasive species.

Goldfish were first spotted in the harbor in the 1960s, mostly died off in the 70s because of industrial contamination, but then recovered in the 2000s.  Goldfish can tolerate a wide range of water temperatures, reach sexual maturity quickly, and can reproduce several times in one season.  In resource-rich places, they can grow up to 16 inches long, making them too large a meal for many predators.

There are literally millions of goldfish in the Great Lakes and not only there.  Feral goldfish are a problem in Australia and in the United Kingdom.  Invasive species are a big problem, even if they start out small and cute.

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Once They Were Pets. Now Giant Goldfish Are Menacing the Great Lakes.

Photo, posted September 20, 2015, courtesy of Watts via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Wild pigs in the U.S.

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In the U.S., there are as many as nine million feral swine living in 38 states.  A conservative estimate indicates that they cause about $1.5 billion in property and agricultural damage each year in this country. 

Pigs were introduced to the United States centuries ago as a food source, but they quickly established wild populations. Feral domestic pigs bred with purebred Eurasian boar that were introduced for hunting, and these hybridized wild pigs spread across the landscape thanks to their prolific reproductive rates and willingness to eat just about anything.

When wild pigs forage, they upturn roots and soil with their snouts, damaging natural habitats and other animals. A 2021 study found that wild pigs are releasing over five million tons of carbon dioxide annually by uprooting carbon trapped in soil. 

As a result, many programs were implemented nationwide to try to reduce populations, usually through lethal methods. 

According to new research from the University of Georgia’s Savannah River Ecology Laboratory and Warnell School of Forestry and Natural Resources, recent conservation efforts have proven effective at controlling wild pig populations in the Southeastern U.S.  Within 24 months of the start of control efforts in the study area in South Carolina, the research team found a reduction of about 70% in relative abundance of pigs, and a corresponding decline in environmental rooting damage of about 99%.

Wild pigs are basically a human-caused problem, and controlling their populations will require continued cooperation and collaboration. 

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Wild pig populations in U.S. can be managed

Wild Pigs And The Environment

Photo, posted January 28, 2013, courtesy of Don and Janet Beasley via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

A billion pound problem

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Nearly two billion pounds of pumpkins are grown each year in the U.S.  But we actually don’t eat the vast majority of them.  Instead, most pumpkins are carved or otherwise decorated, and placed on porches across the country during Halloween.  But now that the holiday has come and gone, what happens to all those sagging masterpieces?

Simply put, we usually just throw them out.  In the days after Halloween, as much as 1.3 billion pounds of pumpkin winds up in landfills.  When left there to decompose, the pumpkins produce methane, a potent greenhouse gas that affects climate change by contributing to increased warming. 

Here are some ways to keep pumpkins out of the landfills this year and make Halloween festivities more sustainable. 

If the pumpkin is still in good shape, use the outer, meaty part of the pumpkin to make a fresh version of pumpkin puree.  Pumpkin puree is a common ingredient in baked goods like muffins, breads, and pies, especially during this time of the year.  The pumpkin seeds can also be scooped out, rinsed, and salted or spiced, and then baked in the oven, resulting in a delicious snack.

Pumpkins also have the potential to turn into great soil through composting. Pumpkins are just over 90% water, which help naturally add moisture to compost piles that need to be damp to effectively decompose food waste.

If eating or composting the pumpkins isn’t an option, consider donating them to a local farm.  Farmers will often collect pumpkins as treats for their pigs, goats, and other animals. 

The scariest part of Halloween shouldn’t be the waste. 

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Halloween is over. Here’s the most sustainable way to get rid of your jack-o’-lanterns, pumpkins, and gourds

Say Boo to Landfills – Compost Your Pumpkin After Halloween!

Photo, posted November 4, 2010, courtesy of William Warby via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Air Pollution And Insects | Earth Wise

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Insects can be found in every environment on Earth and play critical roles in the planet’s ecosystems.  Insects pollinate more than 80% of plants, including those that we eat and those that provide food and habitat for other species.  Without insects, we wouldn’t have the rich biodiversity that supports life on earth today.

But the world is experiencing a decline in overall insect populations as well as a collapse in insect diversity.  According to researchers from the University of Melbourne in Australia, Beijing Forestry University in China, and the University of California – Davis, air pollution particles may be the cause of the dramatic decline.  They found that an insect’s ability to find food and a mate is reduced when their antennae are contaminated by particulate matter. 

In the study, which was recently published in the journal Nature Communications, the research team exposed houseflies to varying levels of air pollution for just 12 hours and then placed the flies in a Y-shaped tube ‘maze’. Uncontaminated flies typically chose the arm of the Y-maze leading to a smell of food or sex pheromones, while contaminated flies selected an arm at random, with 50:50 probability.

Using a scanning electron microscope, the researchers also found that as air pollution increases, more particulate material collects on the sensitive antennae of houseflies. 

Insect antennae have olfactory receptors that detect odor molecules emanating from a food source, a potential mate, or a good place to lay eggs.  If an insect’s antennae are covered in particulate matter, a physical barrier is created between the smell receptors and air-borne odor molecules.

Air pollution poses a significant threat to insect populations around the world.   

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Air pollution particles may be cause of dramatic drop in global insect numbers

Photo, posted June 13, 2008, courtesy of Allen Watkin via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Protected Areas Are Not Protecting Insects | Earth Wise

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Insects can be found in every environment on Earth and play crucial roles in the planet’s ecosystems.  In fact, Biologist E. O. Wilson once said that “if all mankind were to disappear, the world would regenerate back to the rich state of equilibrium that existed ten thousand years ago.  If insects were to vanish, the environment would collapse into chaos.”

While his statement may sound extreme, it’s really not an exaggeration.  Insects are critical to most ecosystems.  They pollinate more than 80% of plants – both those we eat and those that provide food and habitat for other species.  Insects are also a food source themselves, eaten by other insects, birds, fish, and mammals. Without insects, we wouldn’t have the rich biodiversity that supports life on earth today. 

But insect populations are collapsing around the globe, and they continue to be overlooked by conservation efforts.  Protected areas, like national parks, refuges, and sanctuaries, can safeguard threatened species, but only if those threatened species actually live within the protected areas. 

According to a new study recently published in the journal One Earth, 76% of insect species are not adequately covered by protected areas, including several critically endangered insects such as the dinosaur ant, crimson Hawaiian damselfly, and harnessed tiger moth. Alarmingly, the populations of 1,876 species do not overlap with protected areas at all.

Insects have been historically overlooked by conservation programs and need to be included in future conservation assessments. 

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Protected areas fail to safeguard more than 75% of global insect species

Photo, posted August 21, 2014, courtesy of Andy Reago & Chrissy McClarren via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Food Waste And The Environment | Earth Wise

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It is tragic that 31% of the world’s food production goes uneaten.  About 14% isn’t distributed after it is harvested.  Another 17% ends up wasted in retail or by consumers.  Worldwide, the amount of food that is wasted is enough to feed more than a billion people while at least 828 million people continue to be affected by hunger.  To make matters worse, food waste accounts for 8 to 10% of global greenhouse gas emissions, which is at least double that of aviation.  Food waste, rotting away in landfills, produces methane gas, a major source of global warming.

Around the world, there are efforts being launched to try to improve the situation.  California now has a law that requires grocery stores to donate edible food that would otherwise be disposed of or they face fines.  The state’s cities and counties are required to reduce the amount of organic waste going into landfills by 75% by 2025 and compost it instead.

In London, grocers no longer put date labels on fruits and vegetables because the labels were leading people to trash perfectly good food.  France now requires supermarkets and large caterers to donate food that is still safe to eat.

South Korea has little space for landfills.  So, the country has been campaigning against throwing away food for 20 years.  Nearly all organic waste in the country is turned into animal feed, compost, or biogas.  Koreans even have to pay for throwing out food waste.  There are now trash bins equipped with electronic sensors that weigh food waste.

All of these things can help.  There is no single magic bullet for reducing food waste, but it is essential to do for so many reasons.

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Inside the Global Effort to Keep Perfectly Good Food Out of the Dump

Photo, posted November 30, 2020, courtesy of Marco Verch via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

A Food For The Future | Earth Wise

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Researchers predict that climate change will negatively impact most staple food crops, including rice, corn, and soybeans.  Therefore, climate resilient food crops – those that are salt, drought, and heat resilient – will have an important role to play in global food security.  Examples of climate resilient crops include quinoa, kernza, amaranth, millet, and tepary beans.    

According to a new study by researchers from Northwestern University, breadfruit – a starchy tree fruit native to the Pacific Islands – will be relatively unaffected by climate change.  Because breadfruit is climate resilient and well-suited to grow in regions with high levels of food insecurity, the research team suggests breadfruit could be a part of the solution to global hunger.

While it has ”fruit” in its name, breadfruit is more like a potato.  It’s starchy and seedless, and is closely related to jackfruit.  Breadfruit is nutrient-rich, and high in fiber, vitamins, and minerals.  It can be steamed, roasted, fried, fermented, and even turned into flour.  People in tropical regions around the world have been eating breadfruit for thousands of years. 

In the study, which was recently published in the journal PLOS Climate, researchers determined the climate conditions necessary to cultivate breadfruit and then looked at how these conditions are predicted to change in the future.  They examined two future climate scenarios: one that reflects high greenhouse-gas emissions and another in which emissions stabilize.

In both scenarios, the regions suitable for breadfruit cultivation were mostly unaffected.  Additionally, the researchers identified new suitable land where breadfruit cultivation could expand.   

As the climate continues to change, breadfruit might soon be on a table near you.

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Climate-resilient breadfruit might be the food of the future

Photo, posted August 11, 2007, courtesy of Malcolm Manners via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Cleaning Up Forever Chemicals | Earth Wise

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PFAS, per- and polyfluoroalkyl substances, are chemical pollutants that threaten human health and ecosystem sustainability.  They are used in a wide range of applications including food wrappers and packaging, dental floss, firefighting foam, nonstick cookware, textiles, and electronics.  Over decades, these manufactured chemicals have leached into our soil, air, and water.  Chemical bonds in PFAS molecules are some of the strongest known, so the substances do not degrade easily in the environment.

Studies have shown that at certain levels, PFAS chemicals can be harmful to humans and wildlife and have been associated with a wide variety of health problems.

Currently, the primary way to dispose of PFAS chemicals is to burn them, which is an expensive multistep process.  Even trace levels are toxic, so when they occur in water in low amounts, they need to be concentrated in order to be destroyed.

Researchers at Texas A&M University have developed a novel bioremediation technology for cleaning up PFAS.  It uses a plant-derived material to absorb the PFAS which is then eliminated by microbial fungi that literally eat the forever chemicals.

The sustainable plant material serves as a framework to adsorb the PFAS.  That material containing the adsorbed PFAS serves as food for the fungus.  Once the fungus has eaten it, the PFAS is gone. 

The EPA has established a nationwide program to monitor the occurrence and levels of PFAS in public water systems and is considering adding PFAS threshold levels to drinking water standards.  If this happens, the technology developed at Texas A&M may become an essential part of municipal water systems.

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Texas A&M AgriLife develops new bioremediation material to clean up ‘forever chemicals’

Photo, posted August 10, 2013, courtesy of Mike Mozart via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Progress On Artificial Photosynthesis | Earth Wise

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Photosynthesis is the process by which plants use the energy from sunlight to turn water and carbon dioxide into biomass and ultimately the foods we and other organisms eat.  Scientists at the University of California Riverside and the University of Delaware have found a way to create food from water and carbon dioxide without using biological photosynthesis and without needing sunlight.

The research, recently published in the journal Nature Food, uses a two-step electrocatalytic process to convert carbon dioxide, electricity, and water into acetate, which is the primary component of vinegar.   Food-producing microorganisms then consume the acetate in order to grow.   Solar panels are used to generate the electricity to power the electrocatalysis.  The result is a hybrid organic-inorganic system that is far more efficient in converting sunlight into food than biological photosynthesis.

The research showed that a wide range of food-producing organisms can be grown in the dark directly on the acetate output of the electrolyzer.  These include green algae, yeast, and the fungal mycelium that produce mushrooms.   Producing algae with this technology is about 4 times more energy efficient than growing it with photosynthesis.  Yeast production is about 18 times more energy efficient than the typical method of cultivating it using sugar extracted from corn.

Artificial photosynthesis has the potential to liberate agriculture from its complete dependence on the sun, opening the door to a wide range of possibilities for growing food under the increasingly difficult conditions imposed by the changing climate.

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Artificial photosynthesis can produce food without sunshine

Photo, posted September 7, 2016, courtesy of Kevin Doncaster via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Humans And Microplastics | Earth Wise

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While plastic comes in all different shapes and sizes, those that are less than five millimeters in length are called microplastics.  Primary sources of microplastics include microfibers from clothing, microbeads, and plastic pellets (known as nurdles).  Secondary sources of microplastics come from larger plastic debris, like bottles and bags, that degrades into smaller bits over time. 

Microplastic pollution can be found everywhere on earth, from the top of the tallest mountains to the bottom of the deepest oceans.  Microplastics are in the food we eat, the water we drink, and the air we breathe. 

According to research recently published in the journal Exposure & Health, humans ingest an average of five grams of plastic particles per week. This is roughly equivalent to the weight of a credit card.  The plastic particles are trafficked in via food, such as seafood and salt in particular, as well as water.  In fact, those who rely on plastic bottled water for their drinking needs ingest an additional 1,700 plastic particles each week.   

Microplastics have also been detected in human blood for the first time.  According to new research recently published in the journal Environment International, scientists detected microplastics in nearly 80% of the people they tested. 

Half of the blood samples contained PET plastic, which is commonly used for drinking bottles.  One third of the blood samples contained polystyrene plastic, which is often used for food packaging.  One quarter of the blood samples contained polyethylene plastic, which is used to make things like shopping bags and detergent bottles. 

With plastic production predicted to double by 2040, more research is urgently needed to understand how ingesting microplastics affects human health.

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Health risk due to micro- and nanoplastics in food

Microplastics found in human blood for first time

Discovery and quantification of plastic particle pollution in human blood

Photo, posted November 3, 2012, courtesy of Laura via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Healthy Soil Is Healthy For People | Earth Wise

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A new study by researchers at the University of Washington looked at the impact of regenerative farming practices on the nutritional content of the food that is grown. 

Regenerative agriculture involves farming practices that not only “do not harm” to the land but actually improve it by regenerating and revitalizing the soil.  The practices focus on topsoil regeneration, increasing biodiversity, improving the water cycle, and enhancing ecosystem services.  Examples are soil-building techniques that minimize plowing, the use of cover crops, and the planting of diverse crops rather than monocultures.

The study included 10 farms across the U.S. that followed soil-friendly practices for at least five years. The results were that the crops from those farms had a healthier nutritional profile than the same crops grown on neighboring, conventional farms.  In particular, there was a boost in certain minerals, vitamins and phytochemicals that are beneficial to human health.  Across the board, regenerative practices resulted in crops with more anti-inflammatory compounds and antioxidants.

The participating farms grew one acre of a test crop – peas, sorghum, corn, or soybeans – for comparison with the same crop grown on a neighboring farm using conventional agriculture.  Analysis showed that the farms practicing regenerative agriculture had healthier soils, as measured by their organic matter – or carbon – content and by other tests. 

Organic farms avoid chemical pesticides, but they operate with a variety of farming processes.  Nonetheless, they have also been found to produce crops with higher levels of beneficial nutrients.  The biology of the soil in which crops are grown is an important factor for human health.  It isn’t just what we eat that matters; it is how we grow it.

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Farms following soil-friendly practices grow healthier food, study suggests

Photo, posted January 10, 2020, courtesy of Les via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Food And Greenhouse Gas Emissions | Earth Wise

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According to a study published in the journal Nature Food, the world’s food systems are responsible for more than one third of global greenhouse gas emissions caused by human activities. 

‘Eat Local’ is often recommended as a way to minimize the carbon footprint of our diet.  But from a climate impact perspective, eating local only has a significant impact if transportation is responsible for a large portion of a food’s final carbon footprint.  And in many cases, greenhouse gas emissions related to transportation make up only a small portion of the emissions from food and what we eat is far more important. 

There are massive differences in the greenhouse gas emissions of various foods. 

For example, producing one pound of beef generates 60 pounds of greenhouse gas emissions.  This is more than double the next closest food (lamb), and more than 60 times greater than some plant crops like corn and cassava. 

For most foods – especially the largest emitters – greenhouse gas emissions from land use change combined with the emissions from processes at the farm stage account for more than 80% of the environmental footprint.  Meanwhile, transportation accounts for less than 10%, and its contribution for the largest emitters is even smaller.  For example, transportation accounts for 0.5% of emissions from beef production.

Eating beef or lamb has many times the carbon footprint of most other foods.  It matters very little in terms of emissions whether it was grown locally or shipped from another part of the world.  It’s not the location that makes the carbon footprint of our dinner large.  It’s what is on our plate that matters.

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Food systems account for over one-third of global greenhouse gas emissions

You want to reduce the carbon footprint of your food?

Photo, posted November 7, 2018, courtesy of Preston Keres / USDA via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Mollusks And Microplastics | Earth Wise

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Plastic debris comes in all different shapes and sizes, but pieces that are less than five millimeters in length are called microplastics.  Microplastics are everywhere, including in the food we eat, the water we drink, and the air we breathe.

Much of the oceanic microplastic pollution comes from the breakdown of plastic litter.  Another source of microplastic pollution is microbeads.  Microbeads, which are sometimes added to cleansing and exfoliating personal care products, pollute the environment when they get flushed down the drain.  

According to a new study by researchers at Hull York Medical School and the University of Hull in the U.K., mussels, oysters and scallops have the highest levels of microplastic contamination among seafood.  The research team examined 50 studies between 2014 and 2020 to determine the levels of microplastic contamination globally in fish and shellfish.  The team found that microplastic content was 0-10.5 microplastics per gram in mollusks, 0.1-8.6 microplastics per gram in crustaceans, and 0-2.9 microplastics per gram in fish.  

The researchers found that mollusks collected off the coasts of Asia were the most heavily contaminated with microplastics.  China, Australia, Canada, Japan and the United States are among the largest consumers of mollusks, followed by Europe and the U.K.

While the human health implications of consuming microplastics are not well understood, early evidence from other studies suggest they do cause harm. 

According to the research team, more data is needed from different parts of the world in order to better understand how microplastics vary between different oceans, seas, and waterways.

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Highest levels of microplastics found in molluscs, new study says

Photo, posted September 3, 2007, courtesy of Andrew Malone via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

A New Super-Enzyme For Breaking Down Plastic | Earth Wise

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The problems caused by plastic waste continue to grow.  Plastic pollution is everywhere, from the Arctic to the depths of the ocean.  We consume microplastics in our food and breathe them in the air.  It is very difficult to break down plastic bottles into their chemical constituents in order to make new ones from old ones. Therefore, we continue to produce billions of single-use plastic bottles, creating more and more new plastic from oil each year. 

Scientists at the University of Portsmouth in the UK have developed a new super-enzyme that degrades plastic bottles six times faster than before.  They believe that the new enzyme could be used for plastic recycling within a year or two.

The super-enzyme was derived from bacteria that naturally have the ability to eat plastic.  The researchers engineered it by linking two separate enzymes, both of which were found in a plastic-eating bug discovered in a Japanese waste site in 2016.  They revealed an engineered version of the first enzyme in 2018, which started breaking down plastic in a few days.  They had the idea that connecting two enzymes together would speed up the breakdown of plastic.  Such linkage could not happen naturally in a bacterium. 

Carbios, a French company, announced a different enzyme in April that can degrade plastic bottles within 10 hours but requires heating above 160 degrees Fahrenheit.  The new super-enzyme works at room temperature.

The team is now examining how the enzymes can be tweaked to make them work even faster.  Meanwhile, they plan to work in partnership with companies like Carbios, to bring super-enzymes for breaking down plastics into commercial use.

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New Super-Enzyme Can Break Down Plastic at Rapid Pace

Photo, posted March 24, 2017, courtesy of the USFWS – Pacific Region via Flickr. Photo credit: Holly Richards/USFWS.

Earth Wise is a production of WAMC Northeast Public Radio.

More Bugs That Eat Plastic | Earth Wise

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The world continues to struggle with the proliferation of plastic that is polluting the environment.  The Great Pacific Garbage Patch has now grown so large that it has spread across an area four times the size of California.  But there is no silver bullet in the struggle to reduce plastic pollution.  Reducing the use of plastic is probably the most viable approach, but increased recycling, the use of bioplastics, and various other strategies must play a role.

The essence of the problem is that plastic takes from decades to hundreds of years to decompose naturally.  The world produces billions of tons of plastic waste each year and less than 10% of it is recycled.  As a result, researchers around the world seek ways to safely and economically accelerate the decomposition of plastics.

A research team at Andong National University in South Korea has discovered the larvae of a particular species of darkling beetle can decompose polystyrene, which is one of the trickiest plastics to break down.  There are thousands of species of darkling beetles found in different habitats all over the world.  The one they identified is indigenous to East Asia.

The beetle larvae can consume polystyrene and reduce both its mass and molecular weight.  Furthermore, they found that the bacteria in the gut of the larvae could oxidize and change the surface property of polystyrene.  The handful of bacterial strains they identified were not like those of earlier insects found to degrade polystyrene.  As result, the researchers are hopeful that it may be possible to break down the plastic using other insects that feed on rotten wood.  Apart from the insects themselves, using just the bacterial strains found in the darkling beetles may prove to be an effective method for decomposing polystyrene.

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A New Species of Darkling Beetle Larvae That Degrade Plastic

Photo courtesy of Flickr.

I farmaci a base di erbe e omeopatici rappresentano una percentuale significativa (circa una confezione su otto) dell’assortimento da banco delle farmacie. Nel 2017, i farmaci a base di erbe hanno registrato vendite per 1,48 milioni di euro e 120 milioni di confezioni, mentre maschioforte.com i farmaci omeopatici hanno registrato vendite per 630 milioni di euro e 52 milioni di confezioni, secondo l’Associazione federale dell’industria farmaceutica (Bundesverband der Pharmazeutischen Industrie – BPI).

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...)