All posts by The Conversation
Climate change is on the menu at seafood restaurants
Restaurant menus across Canada's west coast will soon see an influx of squid and sardine dishes while the popular sockeye salmon makes a slow exit.
Cross-national fish stock management must focus on the impacts of climate change
As oceans get warmer and marine species move across international borders, fish stocks will face additional pressures.
Why it’s time to include fungi in global conservation goals
If you enjoy bread, wine or soy sauce, or have taken penicillin or immunosuppressant drugs, thank fungi, which make all of these products possible.
Understanding how corals turn sunscreen into toxins could help save reefs
When corals and sea anemones absorb oxybenzone, their cells turn it into phototoxins, molecules that are harmless in the dark but become toxic under sunlight.
Putting a dollar value on nature will give governments and businesses more reasons to protect it
Overhauling society’s concept of wealth to include “natural capital” – the value nature provides to humans – is a critical step for slowing and reversing the loss of precious ecosytems.
Climate change will transform how we live, but there is cause for optimism
We will have to change how we generate and use energy, transport people and goods, design buildings and grow food.