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Environmental News Network -- Know Your Environment
Shifting to renewable energy sources has been widely touted as one of the best ways to fight climate change, but even renewable energy can have a downside, as in the case of wind turbines’ effects on bird populations.
Forests and forestry are essential to achieve global food security as the limits of boosting agricultural production are becoming increasingly clear, a new study published today reveals. The findings are included in the most comprehensive scientific analysis to date on the relationship among forests, food and nutrition launched today in New York at a side event of the United Nations Forum on Forests.
The main job of pollen is to help seed the next generation of trees and plants, but a new study from the University of Michigan and Texas A&M shows that the grains might also seed clouds. The unexpected findings demonstrate that these wind-carried capsules of genetic material might have an effect on the planet's climate. And they highlight a new link between plants and the atmosphere.
The speed at which we drink alcohol could be influenced by the shape of the glass, and markings on the glass might help us drink more slowly, according to new research from the University of Bristol, presented today at the British Psychological Society Annual Conference in Liverpool.
PhD student David Troy and Dr Angela Attwood from Bristol’s Tobacco and Alcohol Research Group presented the study as part of a symposium on ‘Environmental influences on food and alcohol-related behaviour’.
David Troy said: “Excessive alcohol use is a major public health concern and there is a lot of interest in alcohol control strategies. It is important to determine what environmental factors are contributing to excessive use and how they can be altered to nudge drinkers towards more responsible consumption.”
While climatologists are carefully watching carbon dioxide levels in the atmosphere, another group of scientists is exploring a massive storehouse of carbon that has the potential to significantly affect the climate change picture. University of Georgia Skidaway Institute of Oceanography researcher Aron Stubbins is part of a team investigating how ancient carbon, locked away in Arctic permafrost for thousands of years, is now being transformed into carbon dioxide and released into the atmosphere.
The first genetically modified crop wasn't made by a megacorporation. Or a college scientist trying to design a more durable tomato. Nope. Nature did it — at least 8,000 years ago. Well, actually bacteria in the soil were the engineers. And the microbe's handiwork is present in sweet potatoes all around the world today.
