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Rising sea temperatures and coral loss: “Most detailed scientific picture to date”

Envirotec Magazine

Ocean acidification, global warming, pollution: the causes of these threats are many and particularly difficult to address, insofar as they are extremely diffuse, and result from our entire development paradigm. Between 2010 and 2019, the amount of algae has increased by 20 per cent, corresponding with declines in hard coral cover.

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Can Bumble Bee and Nestlé hook the world on fishless fish?

GreenBiz

By 2030, it expects demand for seafood to be 30 percent higher than 2010 levels. Plus, the tens of thousands of edible creatures in the oceans offer a broader palette of flavors and textures to imitate compared with land mammals or fowl. Plant-based seafoods are spawning in the freezers and aisles of mainstream stores.

Seafood 533
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Reaching net zero requires climate intervention and aggressive mitigation

Business Green

To achieve this the IPCC calculates that annual global emissions of CO2 must be reduced to 45 per cent below their 2010 level by 2030, which was roughly 1.9 To limit global warming to a peak of 1.5C, which the impacts we are experiencing at 1.35°C gigatons of CO2 annually (GtCO2/year). Nature is no longer on our side.

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Meat Industry Climate Claims – Criticisms and Concerns

DeSmogBlog

According to a 2010 study on managing soils to mitigate climate change, soils used for agriculture contain 25 to 75 percent less soil organic carbon “than their counterparts in undisturbed or natural ecosystems.” .

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How a town tethered to coral learned to save its reef — and itself

Grist

While reefs are suffering because of a variety of factors — overfishing, pollution, and ocean acidification among them — it’s widespread warming that is causing the most concern, as sea surface temperatures have slowly ticked up over the last 100 years. A second followed in 2010. degrees Celsius.

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Can Bumble Bee and Nestlé hook the world on fishless fish?

AGreenLiving

By 2030, it expects demand for seafood to be 30 percent higher than 2010 levels. Plus, the tens of thousands of edible creatures in the oceans offer a broader palette of flavors and textures to imitate compared with land mammals or fowl. Plant-based seafoods are spawning in the freezers and aisles of mainstream stores.

Seafood 36
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Every region of the country is taking climate action. Here’s how.

Grist

The Chugach Regional Resources Commission, an organization made up of seven Indigenous governments in south-central Alaska, is leading several projects aimed at helping coastal communities adapt to the changing ocean. Climate pressures like ocean acidification have made it harder for the mollusks to build and maintain shells.