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Diets rich in beef and other red meat can be bad for a person’s health. And the practice is equally bad for Earth’s biodiversity, according to a team of scientists who have fingered human carnivory—and its impact on land use—as the single biggest threat to much of the world’s flora and fauna. Already a major cause of extinction, our meat habit will take a growing toll as people clear more land for livestock and crops to feed these animals, a study in the current issue of Science of the Total Environment predicts.

The time since the introduction of a non-native marine species best explains its global range, according to new research by an international team of scientists led by University of Georgia ecologist James E. Byers. The study, published in the open access journal Nature Scientific Reports, also contains a warning: The vast majority of marine invaders have not yet finished spreading.

On Monday afternoon, the 20,000 black plastic balls tumbled down the slopes of Los Angeles Reservoir, joining 95,980,000 of their brethren already covering the surface of the water.

The final deployment of these shade balls was the last step in a $34.5 million water quality protection project aimed at preventing evaporation and algae growth in the reservoir.

Most of the environmental news we hear today is disheartening information about the consequences we’ll soon be facing thanks to climate change. Let’s take a momentary break from that sadness to focus on some good news: U.S. power plants are currently releasing the lowest amount of carbon emissions in 27 years. It seems like we might be making some progress!

The low mark occurred in April of this year, when U.S. power plants generated just 141 million tons of carbon dioxide, a figure we haven’t seen since April of 1988. Because power plants produce roughly one-third of the country’s emissions, this measurement is one of the biggest indicators we have to see how we’re doing at tackling global warming.

Nutrient-rich water from melting Antarctic glaciers nourishes the ocean food chain, creating feeding “hot spots” in large gaps in the sea ice, according to a new study. New research finds that iron stored in the region’s glaciers is being shuttled by melting water to open areas of the ocean, called polynyas, where it stimulates growth of phytoplankton, ocean algae that form the base of the marine food chain.