'CO2 levels are at an all-time high, there are more Polar Bears than ever, there is more Antarctic Sea Ice than there has ever been and even more Arctic sea ice than we’ve seen in a decade. The only thing that is not going up is the temperature. We are experiencing one of the coldest years on record. Maybe those 70′s [global cooling] scientists were right after all'
'Exciting news about polar bears in eastern Canada: the peer-reviewed paper on the Davis Strait subpopulation study has finally been published (Peacock et al. 2013). It concludes that despite sea ice having declined since the 1970s, polar bear numbers in Davis Strait have not only increased to a greater density (bears per 1,000 km2) than other seasonal-ice subpopulations (like Western Hudson Bay), but it may now have reached its ‘carrying capacity.’ This is great news. But where is the shouting from the roof-tops? This peer-reviewed paper (with its juicy details of method and analysis results), considered by some to be the only legitimate format for communicating science, was published February 19, 2013. No press release was issued that I could find and consequently, there was no news coverage. Funny, that.'
Time Mag: Global food production accounts for one-third of all greenhouse-gas emissions, according to a comprehensive study published this year in the journal Nature Food that looked at every aspect of food production from transportation to packaging. Meat production alone makes up nearly 60% of that total. The study underscores the growing consensus that in order to stave off the worst impacts of climate change, the world needs a dramatic rethinking of how food is produced and consumed...
Increasingly, companies and scientists are viewing insects as an environmentally sustainable alternative source of protein. Crickets, grasshoppers and beetles are already commercially produced and processed for human and animal consumption. Ynsect, a 10-year-old French company, is focused on mealworms, the larval stage of beetles.
Ynsect co-founder and CEO Antoine Hubert: "We are not far from reaching tipping points where then things get worse and it cascades and waterfalls—you can’t stop it anymore. Time is very critical...There is a huge need to reduce our consumption of beef. We should keep beef consumption, grazing, on a smaller scale with high levels of fresh products. But everything that is a processed meat should be 100% replaced at some point by alternatives. Insects will be a part of the answer."