New research upends assumptions about the global food trade’s impact on biodiversity
As more food grown in wealthy nations is imported into biodiversity-rich poorer countries, it relieves pressure on wild habitats.
May 2022 27
Emma Bryce
Emma Bryce is a journalist based in London. As well as Anthropocene, her work has appeared in The Guardian, Wired Magazine UK, Audubon Magazine, The New York Times, Ensia, and Yale e360.
May 2022 20
A 15-year snapshot of US diets reveals a gradual shift away from beef
US citizens are eating less animal-based products—and that's driven a 35% decrease in dietary carbon emissions over 15 years.
May 2022 13
The simple act of spreading rock dust on farms is an overlooked but tantalizing climate solution
A new study estimates that the low-tech method could capture almost half the carbon the UK needs to meet its climate goals—while also replenishing its agricultural soils.
May 2022 6
Food apps have untapped potential to nudge people toward greener diets
An extensive new study tested a different nudges and found a few simple, cheap ones that reduced a meal's carbon footprint by up to 76%.
Apr 2022 29
Which diet is more climate friendly: Novel foods or mostly vegan?
New study finds that eating insect meal, kelp, lab-grown eggs, and other novel foods greatly reduces climate impact. But there’s also a simpler solution: eating less meat.
Apr 2022 22
Meat from chickens raised on insects or algae has a distinct color. So how best to market it?
A new study finds that for environmentally-minded consumers more information is better. For everyone else, the opposite is true.
Apr 2022 15
We’re running out of phosphorus for farming. Whales and other wildlife could build it back up
In an ambitious thought experiment, researchers show how restoring wildlife to pre-Industrial levels could achieve several billion dollars-worth of phosphorus production.
Apr 2022 8
Reducing food waste is an overlooked solution to saving endangered species
According to a new study, reducing food waste by just half could be a more effective way to protect biodiversity than changing people's diets.
Apr 2022 1
We need a greener, healthier alternative to palm oil. Scientists may have found it in algae
Lipid-producing algae could decouple vegetable oil production from destructive land clearing—and it contains more polyunsaturated fats than conventional oils.
Mar 2022 25
Baker’s yeast may be the unexpected solution to beer’s sustainability problem
Tweaking the machinery of yeast produces a flavor compound that could substitute the resource-intensive aroma hops that beer relies on for its signature taste.
