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How To Support Pollinators | Earth Wise

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Pollinators of all sorts have been in decline for a while.  This is especially true of bees, bats, and monarch butterflies.  Without pollinators, fruits, vegetables, and other plants cannot provide their contributions to our food supply.  According to experts, about 30% of the food that ends up on our tables gets there because of pollinators.

Bees are the most efficient pollinators, but plenty of other insects do their share as well.  Butterflies and months, flies, beetles, and wasps all are good pollinators.  In addition to insects, birds and bats can also be pollinators. 

Entomologists at Texas A&M University have offered some science-based advice for homeowners who want to keep pollinators around and thriving during the summer months.

Pollinators need flowers that bloom at different times of the year.  So, home gardens should overlap blooms.  Native and drought-tolerant species are good additions to a garden or landscape.

Colorful gardens attract more pollinators because different pollinators are attracted to different colors.  Bumblebees like blues and purples; other bees are attracted to yellows and whites.  Butterflies like bright colors like oranges and pinks.

Plant flowers with different shapes and sizes because pollinators flower preferences come in all shapes and sizes.

Provide shelter for pollinators.  Houses for bees and other pollinators are available for purchase. Or people can make their own using plastic tubes.

And probably most importantly, go easy on pesticides.  If it is really necessary to apply pesticides, do it in the evening when most pollinators have called it a day.

Having a colorful garden with lots of variety is a fine addition to one’s home.  Beyond that, it is a valuable contribution to helping preserve essential pollinators.

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Top Five Tips For Supporting Pollinators This Summer

Photo, posted August 14, 2017, courtesy of USFWS Midwest Region via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Eating To Help The Planet | Earth Wise

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Agriculture accounts for more carbon dioxide emissions than transportation.  Producing our food is one of the largest contributors to climate change.   Experts agree that the world cannot achieve net zero emission targets without changing our diets.  Be that as it may, we still have to eat. 

According to experts from Oxford University, there are things we as individuals can do to lower the impact of the food system on the climate.

There are three primary actions that would have the greatest impact: avoiding eating too much, cutting down on food waste, and reducing consumption of meat and dairy.

We all know that overeating is bad for our health, but it is also bad for the environment as it drives excess production and the emissions associated with it.

Food waste occurs across the supply chain but much of it is in the hands of consumers.  Food waste costs us a lot of money and is associated with emissions that are ultimately unnecessary.  The goal of the consumer should be to buy only the food one needs and to eat what one buys.

Meats, particularly from ruminant animals, result in the highest emissions per pound of food compared with vegetables, grains, and such.  Some people have given up animal proteins entirely, but properly managed livestock are an important part of the agricultural ecosystem and provide valuable services including enhancing the carbon sequestering ability of grasslands.  Nevertheless, it is important to reduce the global demand for meat and thereby prevent the need to clear more land for livestock and reduce emissions from meat animals.  So, we should all eat less meat and dairy even if we don’t become vegetarians.

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How can we eat without cooking the planet?

Photo, posted September 17, 2017, courtesy of Ella Olsson via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Why Do Trees Change Color? | Earth Wise

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We had a particularly colorful fall in the Northeast this year.  Almost everywhere you looked, there were brilliant displays of yellow, orange, and red.  The colors of fall are a result of chemistry and environmental events that may have taken place many months in the past.

The color of leaves comes from 4 pigments whose effects are governed by photosynthesis.  The one that is actually used in photosynthesis is chlorophyll and it causes leaves to be green.  But when a tree begins to prepare for dormancy, it stops producing chlorophyll, the green pigmentation fades, and the other pigments that were already in the leaves become visible.

There are xanthoplylls, which are the yellow pigments that are seen the most in fall trees.  They are the same pigments that color egg yolks and sometimes parts of the human eye.  They are only produced by plants and appear in humans and animals only through consumption.

There are carotenes, which are the orange pigments found in fruits and vegetables, such as carrots, oranges, some bell peppers and squashes.

And there is anthocyanin, which is the pigment found in blueberries, blackberries, and red or violet roses.  Its color depends on the pH level of the plant; higher pH leads to darker color.  This is the pigment seen in red maples, black cherry trees, Shumard oaks, and more.  Only 10% of trees in temperate climates produce anthocyanin and its red pigmentation and most of those trees are in New England.

All these pigments serve purposes.  They help trees absorb light energy, prevent sun damage, and even regulate how much energy chlorophyll produces.

There are complicated chemical and environmental factors at play in fall foliage but when they come together like they did this year, it’s a magnificent spectacle.

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Why Do Trees Change Color?

Photo, posted October 17, 2020, courtesy of John Brighenti via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Essential Oils And Organic Crops | Earth Wise

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Essential oils are concentrated liquids extracted from plants.  They are called “essential” in the sense that they contain the essence of the fragrance that is characteristic of the plant.  Essential does not mean indispensable or usable by the human body.  But despite that fact, essential oils have been used in folk medicine throughout history. 

In recent times, essential oils have frequently been used in aromatherapy.  Generally speaking, medicinal uses of essential oils are controversial, and, in some cases, they have even been demonstrated to be dangerous.

Research has shown that essential oils have potential as natural pesticides.  Recently, the USDA has funded research into the use of essential oils to battle pests and diseases of organic crops.

U.S. organic food sales topped $50 billion in 2018 and fruits, vegetables, and other specialty crops combined make up more than a third of organic sales.  In order to meet consumer demand, farmers need ways to battle pests and diseases that often accompany organic crop growth.

A four-year project at the University of Hawaii at Manoa is entitled “Plant Safety, Horticultural Benefits, and Disease Efficacy of Essential Oils for Use in Organically Grown Fruit Crops:  From the Farm to the Consumer.”   The researchers will work with certified organic producers in Hawaii, Florida, South Carolina, Georgia, and California to evaluate the effectiveness of plant essential oils on major fruit pathogens such as avocado scab, anthracnose fungal disease, and powdery mildew on targeted tropical and temperate fruit crops such as avocado, mango, blueberry, and peach.

The goal is increase orchard productivity of the expanding organic fruit industry.

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Essential oils could keep pests, disease from organic crops

Photo, posted January 6, 2015, courtesy of Abi Porter via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Bees Threatening Bees | Earth Wise

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Domesticated honeybees are an essential part of our agricultural system, being responsible for one in every three bites of food Americans consume and contributing $15 billion a year to the value of the nation’s crop production.  Millions of bee colonies are trucked across the country every year to pollinate cranberries, melons, broccoli, blueberries, and cherries, and also to produce honey.

After the growing seasons, honeybees are trucked to various locations to rest and rebuild their population and to replenish bees lost to disease and pesticides.  Some of these locations are in national forests.  Thousands of hives belonging to 112 apiaries are currently permitted in national forests by the Department of Agriculture.  This presents a problem because these hives are being permitted on public lands with virtually no environmental review and with little consideration of the impact these colonies can have on local wild bee populations.

The 4,000 wild bee species in the U.S. consume up to 95% of local available pollen.  Nearly 40 federally listed threatened or endangered species of bees, butterflies, and flower flies depend on national forest land for their survival.  And now the pollinators in these places, which were once refuges for these species and others, increasingly face competition from millions of domesticated honeybees.

Honeybees are super-foraging machines and are literally taking the pollen out of the mouths of other bees and pollinators.  Honeybees themselves have been facing numerous problems from habitat loss, pesticides, and other stress factors.  So, what is happening is essentially a pollinator habitat crunch that carries long-term implications for the U.S. food supply.  We need to find some answers and the sooner the better.

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Will Putting Honey Bees on Public Lands Threaten Native Bees?

Photo, posted August 9, 2015, courtesy of Tak H. via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Crops May Need To Move | Earth Wise

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California has unique micro-climate diversity that creates ideal growing conditions for a wide range of crops.  One third of the vegetables and two-thirds of the fruits and nuts we eat in this country are grown on the more than 76,000 farms in California.  But as the climate continues to change, many farmers have started to worry about where and when crops can be grown in the future.   Within the next 20 years or so, some parts of California may become too hot and dry to sustain agricultural production.

According to new research from the Lawrence Berkeley National Laboratory, by the years 2045-2049, warmer temperatures will have a significant effect on cool-season crops such as broccoli and lettuce such that their growing season will need to shift.  On the other hand, warm-season crops like cantaloupe, tomatoes, and carrots will need to move to entirely new growing locations.

The study looked at five key crops that are produced more in California than elsewhere and studied the climate conditions under which they prosper and those under which they fail.  They established the range of conditions for which the crops can remain successful.  Finally they looked at climate projections for various parts of the state.

California’s agriculture is an essential part of our food security, so it is important to predict how future warming will affect when and where crops can be grown.  Changing these things presents challenges.  For example, when considering relocating crops, growers have specialized knowledge of their land and their crops.  If crops need to move to a new area, either the farmers have to move to that area, or they have to grow a different crop.  Either way, it presents a practical and economic burden on the farmer.

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Some of America’s Favorite Produce Crops May Need to Get a Move On by 2045

Photo, posted June 16, 2011, courtesy of the U.S. Department of Agriculture via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Protecting Fresh Produce | Earth Wise

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Fresh fruits and vegetables can sometimes become contaminated by microorganisms during their long journey from fields to restaurants and grocery stores.  Contaminated produce can spoil other produce, which increases the number of fruits and vegetables in the supply chain that can cause illnesses. 

In order to prevent this cross-contamination between produce, researchers from Texas A&M University have designed a coating that can be applied to food-contact surfaces, like buckets, rollers, and conveyor belts.  The newly-created dual-function coating is both water-repellent and germicidal.  In other words, it can both repel and kill.  Without water, the researchers say bacteria can’t stick or multiply on surfaces, drastically reducing contamination.

To make this dual-function coating, the researchers chemically-attached a thin layer of silica to an aluminum sheet.  They then added a mixture of silica and lysozyme, a naturally-occurring germicidal protein found in egg whites and tears.  Together, the silica-aluminum and the silica-lysozyme formed microscopic bumps and crevices.  According to the research team, this rough texture, albeit microscopic, is the key to the coating’s superhydrophobic properties.  

The researchers tested the coating’s effectiveness at curbing the growth of two strains of disease-causing bacteria:  Salmonella and Listeria.  Upon review, the number of bacteria found on the dual-coating surfaces was 99.99% less than what was found on the uncoated surfaces. 

Despite the success in preventing bacterial spread, the research team said more research needs to be done to see how well the coating works for mitigating viral cross-contamination.  Since the coating would need to be reapplied after a certain amount of use, the researchers also plan to develop more permanent, dual-function coatings. 

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New dual-action coating keeps bacteria from cross-contaminating fresh produce

Photo, posted April 14, 2012, courtesy of U.S. Department of Agriculture via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

American Households and Food Waste | Earth Wise

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Food waste is a big problem.  According to the United Nations, approximately one-third of the food produced globally – more than 1.4 billion tons – goes to waste.  If food waste was a country adding carbon to the atmosphere, it would be the world’s third largest emitter of greenhouse gases – behind only the U.S. and China.  All of this food waste takes place in a world where 815 million people – more than 10% of the people on the planet – are chronically undernourished.

A new study recently published in the American Journal of Agricultural Economics has analyzed the level of food waste for individual American households. It found that American households waste, on average, nearly one-third of all the food they acquire.  This wasted food has an estimated aggregate value of $240 billion annually.  Divided by the number of U.S. households, this food waste could be costing the average household about $1,866 per year. 

According to researchers, the households with higher household incomes generate more food waste.  Those with healthier diets, which include more perishable fruits and vegetables, also waste more food.  

Meanwhile, households with greater food insecurity, especially those that participate in the federal SNAP food assistance program, as well as those households with a larger number of members, were associated with less food waste.  Households that use shopping lists and those that travel further to reach the grocery store were also associated with lower levels of food waste. 

When food is wasted, the resources used to produce food, including land, energy, water and labor, are wasted as well.  We have to do better. 

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SAVE FOOD: Global Initiative on Food Loss and Waste Reduction

US households waste nearly a third of the food they acquire

Photo, posted March 22, 2009, courtesy of Nick Saltmarsh via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Livestock And Sustainable Food Systems | Earth Wise

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Animal-based agriculture has endured a great deal of criticism with regard to its contributions to climate change and its other environmental impacts.  But its contributions to a sustainable food system are by no means all bad.  In fact, livestock play important roles in sustainable, regenerative agro-food systems.

Animals’ natural biological processes enable them to consume plant and food residues that are either indigestible by humans, unpalatable to people, or are no longer sellable for various reasons, all referred to as IUUB biomass.  There are many examples.

One dairy farm receives daily deliveries of apple waste from a processing facility that supplies apple slices for school lunches.  Another local dairy gets three truckloads of vegetable and fruit discards, along with expired bread products, each week.  No longer useful for consumers, these foodstuffs become feed for cattle rather than going to a landfill.  Even the booming market for plant-based foods like artificial meat for consumers has generated a surge of processing byproducts that can be consumed by livestock.

On a national scale, livestock are consuming millions of pounds of otherwise unusable IUUB created in the production of products like soybean and canola oils, orange juice, ethanol, and more.

While the livestock industry needs to keep working to minimize its environmental impact and there are many reasons to eat less meat, livestock farming is an integral part of our agro-food systems.  Farmers are embracing techniques to produce meat, milk and eggs as efficiently and sustainably as possible, minimizing agriculture’s climate-contributing footprint in the process.

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Amazing Cows Hold Promise in Pioneering Sustainable Food Systems

Photo, posted May 11, 2019, courtesy of Theo Stikkelman via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Climate Change And Nutrients

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Ending hunger isn’t a question of producing enough food.  Globally, enough food is produced to feed all 7.7 billion people on the planet.  But despite this, approximately 1 in 9 people go hungry.  Conflict, natural disasters, and extreme poverty are some of the main drivers of global hunger. 

Climate change is another.  The more frequent and intense extreme weather events increase food insecurity and malnutrition by destroying land, livestock, crops, and food supplies.  Climate change makes growing crops harder every year, especially for those who lack the tools and technology to adapt. 

But the challenge of reducing hunger and malnutrition is to not only produce foods that provide enough calories, but to also produce foods that make enough necessary nutrients widely available.  According to new research, climate change is projected to significantly reduce the availability of critical nutrients such as protein, iron, and zinc over the next 30 years.  The total impact of climate change could reduce global per capita nutrient availability of protein, iron, and zinc by 19.5%, 14.4%, and 14.6%, respectively.

While higher levels of carbon dioxide can boost growth in plants, wheat, rice, corn, barley, potatoes, soybeans, and vegetables are all projected to suffer nutrient losses of about 3% on average by 2050 due to the elevated CO2 levels.

The study, which was co-authored by an international group of researchers and published in the peer-reviewed journal, Lancet Planetary Health, represents the most comprehensive synthesis of the impacts of climate change on the availability of nutrients in the global food supply to date. 

Climate change is complicating the quest to end global hunger and malnutrition. 

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Rising CO2, climate change projected to reduce availability of nutrients worldwide

Photo, posted April 30, 2015, courtesy of Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

The Microplastic Diet

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According to a new study published in the journal Environmental Science & Technology, Americans consume more than 70,000 microplastic particles every year from the food they eat, the water they drink, and the air they breathe.

While the health impacts of ingesting these tiny particles are largely unknown, there is the potential for the plastic to enter human tissues and cause an immune response or perhaps release toxic chemicals into the body.

The analysis by biologists at the University of Victoria in Canada examined data from 26 previous studies on microplastic contamination.  It found that Americans eat and drink an estimated 39,000 to 52,000 microplastic particles each year, depending on their age and sex.  The numbers jump to 74,000 to 121,000 when inhalation of microplastics is included.

Americans who drink water solely from plastic bottles consume an additional 90,000 particles annually, compared to only 4,000 particles for people who only drink tap water.

The researchers warn that their findings are likely to be drastic underestimates of the problem.  Several major U.S. food groups – including poultry, beef, dairy, grains, and vegetables – have not been studied for their microplastic contamination.  Thus, the estimate of microparticle ingestion is associated with only 15% of an average person’s caloric intake.  Furthermore, there is no assessment currently available for how much plastic might be entering our bodies from food packaging.

The report’s findings suggest that microplastics will continue to be found in the majority if not all items intended for human consumption.  Realistically, the only way to reduce the human consumption of microplastics will be to reduce the production and use of plastics.

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Americans Consume Tens of Thousands of Microplastic Particles Every Year

Photo, posted June 18, 2016, courtesy of Sirirat Kornsongkaew via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Food Production And Climate Change

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According to a University of Oxford study recently published in the journal Science, food production is a major driver of climate change as it’s responsible for 26% of all greenhouse gas emissions.  But the research team found that the environmental impact of different foods varied greatly. 

Meat and other animal products are responsible for 58% of all food-related greenhouse gas emissions, despite only providing approximately one-fifth of the calories we consume.  The researchers found that beef and lamb in particular have the most damaging effect on the planet, responsible for half of all greenhouse gas emissions from animal agriculture. 

These findings echo recommendations from the Intergovernmental Panel on Climate Change about how individuals can reduce their carbon footprint through diet.  The IPCC suggests we consume less meat and dairy products, consume more locally-sourced seasonal foods, and throw less food in the trash.  

Avoiding meat and dairy products can reduce an individual’s carbon footprint from food by two-thirds.  The effects of doing so include everything from conserving water and preserving biodiversity to reducing pollution and deforestation. 

Interestingly, the same food can have major differences in terms of environmental impacts.  For example, beef raised on deforested land is responsible for 12 times as many greenhouse gas emissions as that raised on natural pastures.  But even the most climate-friendly meat options are still responsible for more greenhouse gas emissions than the highest-impact vegetable proteins, like beans and nuts. 

Big differences can also be made by avoiding chocolate and coffee produced from deforested lands.  

To learn more about the climate impact of your diet, follow the link to the ‘Climate Change Food Calculator’ on our website: Earth-Wise-Radio.org. 

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Reducing food’s environmental impacts through producers and consumers

Climate change food calculator

Photo, posted June 21, 2011, courtesy of USDA NRCS Montana via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Shielding From Food Waste

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Food waste is one of the most disheartening problems we face.  Fully one-third of all food produced globally for human consumption is wasted.  Fruits, vegetables and tubers are even worse off:  fully half of these things are wasted.  It is a loss at an economic, social and environmental level.

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Farming In Solar Farms

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Utility-scale solar installations have been expanding rapidly.  The amount of land used for solar projects is becoming quite substantial.  The National Renewable Energy Laboratory (NREL) predicts that 3 million acres will be devoted to solar farms by 2030, and 6 million by 2050.  These numbers pale in comparison with the land used for corn, soybeans, and wheat, but are more than used for such familiar crops as oats, barley and rice.

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Wasting Less Food

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We have talked about the problem of food waste before.  About 40% of the food produced in the United States goes to waste, which is a truly shameful statistic.  According to a Business for Social Responsibility study on the subject, about 44% of the food that goes into landfills comes from homes.  About a third comes from the food service industry.

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Saving Bees With Software

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The worldwide decline in the population of bees and other pollinators has impelled farmers to do what they can to encourage and nurture bees on their land.  Protecting bees is important because pollinators are essential for growing many foods including coffee, cacao, almonds and many other fruits and vegetables.

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Produce Stickers

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The fruit and vegetables in most grocery stores these days come with little stickers on them with a numerical code identifying the produce for the cashier at the checkout counter.  They are quite helpful for the cashier but a real irritation for the customer.  Half the time it is difficult to get the labels off the piece of produce and sometimes we don’t notice them at all and end up with a little paper sticker in our salad.

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