Read on: http://www.mnn.com/earth-matters/wilderness-resources/stories/infographic-top-20-countries-with-most-endangered-species

David Gelbaum has quietly poured nearly $1 billion into environmental companies and causes. He advocates nature preserves and solar energy. (Image: Sandy Huffaker for The New York Times)

It’s not the usual drive of choice for wealthy former hedge fund managers like David Gelbaum. Then again, there’s not much that is business as usual about Mr. Gelbaum, an intensely private person who happens to be one of the nation’s largest — and largely unknown — green technology investors and environmental philanthropists.

Mr. Gelbaum has invested $500 million in clean-tech companies since 2002 through his Quercus Trust, amassing a portfolio of some 40 businesses involved in nearly every aspect of the emerging green economy, be it renewable energy, the smart electric grid, sustainable agriculture, electric cars or biological remediation of oil spills. He has poured almost as much into environmental causes.

Read on: http://www.nytimes.com/2010/05/09/business/09green.html

John Williams has been making wine in California’s Napa Valley for nearly 30 years, and he farms so ecologically that his peers call him Mr. Green. But if you ask him how climate change will affect Napa’s world famous wines, he gets irritated, almost insulted.

“You know, I’ve been getting that question a lot recently, and I feel we need to keep this issue in perspective,” he told me. “When I hear about global warming in the news, I hear that it’s going to melt the Arctic, inundate coastal cities, displace millions and millions of people, spread tropical diseases and bring lots of other horrible effects. Then I get calls from wine writers and all they want to know is, ‘How is the character of cabernet sauvignon going to change under global warming?’ I worry about global warming, but I worry about it at the humanity scale, not the vineyard scale.”

Williams is the founder of Frog’s Leap, one of the most ecologically minded wineries in Napa and, for that matter, the world. Electricity for the operation comes from 1,000 solar panels erected along the Merlot vines. The heating and cooling are supplied by a geothermal system that taps into the earth’s heat. The vineyards are 100 percent organic and — most radical of all, considering Napa’s dry summers — there is no irrigation.

Yet despite his environmental fervor, Williams dismisses questions about preparing Frog’s Leap for the impacts of climate change. “We have no idea what effects global warming will have on the conditions that affect Napa Valley wines, so to prepare for those changes seems to me to be whistling past the cemetery,” he says, a note of irritation in his voice. “All I know is, there are things I can do to stop, or at least slow down, global warming, and those are things I should do.”

Williams has a point about keeping things in perspective. At a time when climate change is already making it harder for people in Bangladesh to find enough drinking water, it seems callous to fret about what might happen to premium wines.

But there is much more to the question of wine and climate change than the character of pinot noir. Because wine grapes are extraordinarily sensitive to temperature, the industry amounts to an early-warning system for problems that all food crops — and all industries — will confront as global warming intensifies.

In vino veritas, the Romans said: In wine there is truth. The truth now is that Earth’s climate is changing much faster than the wine business, and virtually every other business on earth, is preparing for.

Read on: http://www.wired.com/wiredscience/2010/04/climate-desk-wine-industry/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+wired/index+(Wired:+Index+3+(Top+Stories+2))&utm_content=Google+Feedfetcher

NUKUS, Uzbekistan — The drying up of the Aral Sea is one of the planet’s most shocking disasters, U.N. Secretary-General Ban Ki-moon said Sunday, as he urged Central Asian leaders to step up efforts to solve the problem.

Once the world’s fourth-largest lake, the sea has shrunk by 90 percent since the rivers that feed it were largely diverted in a Soviet project to boost cotton production in the arid region.

The shrunken sea has ruined the once-robust fishing economy and left fishing trawlers stranded in sandy wastelands, leaning over as if they dropped from the air. The sea’s evaporation has left layers of highly salted sand, which winds can carry as far away as Scandinavia and Japan, and which plague local people with health troubles.

Read on: http://www.huffingtonpost.com/2010/04/04/aral-sea-almost-dried-up_n_524697.html

By Randy Shore | Vancouver Sun | March 24, 2010

Mussels grown in experimental multi-species fish farms not only consume waste, they can provide an additional revenue stream to producers (Photograph by: handout, Vancouver Sun)

New designs for fish farms could keep them in the ocean and help restore damaged marine environments at the same time, says a biologist working on a five-year nationwide aquaculture project.

Marine biologists in New Brunswick and in B.C. are employing mussels, oysters, sea cucumbers, urchins and seaweed to dramatically increase the amount of food created by salmon farms, and they believe they can extract excess carbon and nitrogen pollution from the sea in the process.

Taking the aquaculture industry onto land could be a missed opportunity to do the Earth some good and help mitigate the impacts of global warming, according to Thierry Chopin, a marine biologist at the University of New Brunswick. Nitrogen from agricultural sources contributes to oxygen depletion in the world’s oceans, resulting in huge dead zones in which nothing can grow. Fixing and storing carbon is believed to be key to fighting global warming.

“We have to think of extractive species as having a cleansing function in the ecosystem,” Chopin explained.

Read on: http://www.vancouversun.com/technology/fish+farming+could+help+environment/2722656/story.html

By Andrew Schneider | AOL Special Report | March 24, 2010

According to a USDA scientist, some Latin American packers spray U.S.-bound produce with a wax-like nanocoating to extend shelf-life. 'We found no indication that the nanocoating ... has ever been tested for health effects,' the researcher says. (Getty Images)

(March 24) — For centuries, it was the cook and the heat of the fire that cajoled taste, texture, flavor and aroma from the pot. Today, that culinary voodoo is being crafted by white-coated scientists toiling in pristine labs, rearranging atoms into chemical particles never before seen.

At last year’s Institute of Food Technologists international conference, nanotechnology was the topic that generated the most buzz among the 14,000 food-scientists, chefs and manufacturers crammed into an Anaheim, Calif., hall. Though it’s a word that has probably never been printed on any menu, and probably never will, there was so much interest in the potential uses of nanotechnology for food that a separate daylong session focused just on that subject was packed to overflowing.

In one corner of the convention center, a chemist, a flavorist and two food-marketing specialists clustered around a large chart of the Periodic Table of Elements (think back to high school science class). The food chemist, from China, ran her hands over the chart, pausing at different chemicals just long enough to say how a nano-ized version of each would improve existing flavors or create new ones.

One of the marketing guys questioned what would happen if the consumer found out.

The flavorist asked whether the Food and Drug Administration would even allow nanoingredients.

Posed a variation of the latter question, Dr. Jesse Goodman, the agency’s chief scientist and deputy commissioner for science and public health, gave a revealing answer. He said he wasn’t involved enough with how the FDA was handling nanomaterials in food to discuss that issue. And the agency wouldn’t provide anyone else to talk about it.

This despite the fact that hundreds of peer-reviewed studies have shown that nanoparticles pose potential risks to human health — and, more specifically, that when ingested can cause DNA damage that can prefigure cancer and heart and brain disease.

Read on: http://www.aolnews.com/nanotech/article/regulated-or-not-nano-foods-coming-to-a-store-near-you/19401246

(Image by snazzo/Flickr)

Read on: http://daily.sightline.org/daily_score/series/the-parable-of-the-electric-bike

Only a shift in collective awareness will save us.

[Editor's note: The following is excerpted from the new book Ecological Intelligence by Daniel Goleman, published by Broadway Business, an imprint of The Crown Publishing Group, a division of Random House, Inc. Reprinted with permission. Copyright © 2010 by Daniel Goleman.]

For over a thousand years Sher, a tiny village in Tibet, has clung to its existence despite its dire location, perched on a narrow shelf along a steep mountainside. This site on the dry Tibetan plateau gets just three inches of precipitation a year. But every drop is gathered into an ancient irrigation system. Annual temperatures average near freezing and from December through February the mercury can hover below that mark by 10 to 20 degrees Fahrenheit.

The region’s sheep have extra-thick wool that holds heat remarkably well; locally spun and woven wool makes clothes and blankets that help villagers endure the excruciatingly cold winters with little heating other than a fire in the hearth.

The stone-and-wattle houses need to be reroofed every 10 years, and willow trees planted along the irrigation canals provide the roofing. Whenever a branch is cut for roofing, a new one is grafted to the tree. A willow tree lasts around four hundred years, and when one dies a new one is planted. Human waste is recycled as fertilizer for herbs, vegetables, and fields of barley — the source of the local staple, tsampa — and for root vegetables to store for the winter.

For centuries Sher’s population has stayed the same, around 300 people. Jonathan Rose, a founder of the movement for housing that is both green and affordable and a builder himself, finds instructive lessons in the clever ways native peoples have found to survive in perilous niches like Sher. Says Rose, “That is true sustainability, when a village can survive in its ecosystem for a thousand years.”

Read on: http://thetyee.ca/Books/2010/03/11/SmartenUpOrDie/?utm_source=daily&utm_medium=email&utm_campaign=110310

(Image: Igor Semiletov, University of Alaska Fairbanks)

Prodigious plumes of planet-warming methane are bubbling from sediments across a broad region of Arctic seafloor previously thought to be sealed by permafrost, new analyses indicate. The resulting increase of methane gas in the atmosphere may accelerate climate warming, scientists say.

Read More: http://www.wired.com/wiredscience/2010/03/fears-of-undersea-methane-leaks-already-coming-true/