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Today, 22,413 species are threatened with extinction, according to the most recent update of the IUCN Red List. This is a rise of 310 species from the last update in the summer. The update includes the Pacific bluefin tuna (moved from Least Concern to Vulnerable), the Chinese pufferfish (newly listed as Critically Endangered), and Chapman's pygmy chameleon (also newly listed as Critically Endangered). 

Right on the heels of his historic climate agreement with China, President Barack Obama announced a pledge of $3 billion to the United Nations’ thus far underfunded Green Climate Fund. The fund was formally established in 2010 at the U.N. Climate Change conference in Cancun. The purpose of the fund was to redistribute resources between the developed world and the developing world in order to assist developing countries in their effort to adapt to and mitigate the impacts of climate change.

New federal regulations requiring school meals to contain more whole grains, less saturated fat and more fruits and vegetables, while perhaps improving some aspects of the food being served at schools across the United States, may also be perpetuating eating habits linked to obesity, diabetes and other diet-related diseases, an analysis by Johns Hopkins Bloomberg School of Public Health researchers has found.

The reasons: Based on analysis of school meals and the new requirements, the whole grains served are mostly processed, which means they are converted into sugar when digested, and many of the required foods, like fruit and milk, contain added sugar because many schools opt to serve canned fruit, fruit juice, and flavored milk. The new requirements do not limit the amount of added sugar in school meals. The researchers are recommending that the requirements be expanded to limit added sugars and processed foods and to ensure carbohydrate quality.

People who frequently cook meals at home eat healthier and consume fewer calories than those who cook less, according to new Johns Hopkins Bloomberg School of Public Health research.

"When people cook most of their meals at home, they consume fewer carbohydrates, less sugar and less fat than those who cook less or not at all - even if they are not trying to lose weight," says Julia A. Wolfson, MPP, a CLF-Lerner Fellow at the Johns Hopkins Center for a Livable Future and lead author of the study.

The findings also suggest that those who frequently cooked at home - six-to-seven nights a week - also consumed fewer calories on the occasions when they ate out.

In a new polar bear study published today, scientists from the United States and Canada found that during the first decade of the 21st century, the number of polar bears in the southern Beaufort Sea experienced a sharp decline of approximately 40 percent. The scientists, led by researchers at the U.S. Geological Survey, found that survival of adult bears and cubs was especially low from 2004 to 2006, when most of the decline occurred.