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1. 1.5 Degrees Celsius Limit
Over the last 12 months, after years of taking the back seat, the idea of a 1.5C limit to global temperatures made steps into the limelight. The UN concluded its review of the 2C vs. 1.5C debate, suggesting that the lower limit would be “preferable.” A study found that the 1.5C target was still technically possible, though difficult. A guest post by Professor Myles Allen looks at the chances and the challenge ahead, while Carbon Brief also captured the views of a broad range of scientists.
The mounting pressure paid off, with the goal recognised in the final UN climate deal. So unexpected was its inclusion that climate scientists were “caught napping,” says Professor Piers Forster, in another guest post which surveys the task ahead of finding pathways towards the lower limit and the specific benefits of this long sought-after goal.
2. 188 Pledges
Over the course of the year, 188 countries submitted their “intended nationally determined contributions” or INDCs, to the UN. These pledges, which outline how nations plan to reduce emissions, form the backbone of the new UN climate deal. Carbon Brief has been tracking these promises of action and the money that they will cost to implement—a grand total of $3.5tn. We have also looked in-depth at the ambiguities and ambition of the major economies, including the EU, the U.S., Russia, Canada, China, Japan, Brazil, Indonesia, Australia and India.
Probably the most oft-repeated trope of 2015 was that these INDCs would not alone be enough to limit global temperature rise to below 2C. But according to a report from the UN Environment Program, the INDCs had political significance that can’t be expressed by mere numbers.
3. 331 Seats
After May’s shock UK general election victory for the Conservatives, winning a narrow majority with 331 seats, we asked experts what it would mean for climate and energy. Their cautious welcome now looks optimistic. Apart from a commitment to phase out coal, there has been little positive policy news and plenty of surprise negatives.
The Tories’ efforts to cut support for renewables, ostensibly so as to deal with a projected overspend in green subsidies, arguably go far beyond their manifesto commitments. After good progress on renewables, the outlook looks gloomy and there are doubts over meeting future UK carbon budgets. Departmental budgets have also been cut.
4. 184 Pages
The release of Pope Francis’ 184-page encyclical in June brought with it a heightened interest in the subject of climate change and not just among the world’s 1.2bn Catholics. The document, called "Laudato Si’" contained strong words from the Pontiff on issues including urbanization, the destruction of nature and carbon markets.
The encyclical was covered by media outlets around the world, although an Italian paper faced censure for leaking it early. Carbon Brief investigated the years of scientific consultations that went into the making of the document, including a scientific report from two Pontifical Academies that called for a zero-carbon world. The Vatican wasn’t the only religious institution to get involved in climate change this year. The Islamic Declaration on Climate Change, released soon after, called for a phase-out of fossil fuels.
5. <$50 a barrel
Oil prices have continued to surprise in 2015. After starting around $50 a barrel, prices rose slowly before plumbing new depths as the year end approaches. The International Energy Agency said fuel efficient vehicles and reduced oil subsidies were helping create a “new normal” of sluggish demand despite low prices.
Carbon Brief took an early look at what $50 oil might mean for the global energy mix, as well as climate and energy policy back in the UK, where cheaper gas has also played a part in coal use reaching historic lows.
6. 1,600,000,000 Tons
In Indonesia, 2015 will be remembered as the year that their forests went up in flame with even more ferocity than usual. Peat fires, resulting largely from illegal “slash and burn” clearance techniques, spread rapidly in dry conditions related to 2015’s strong El Niño and released 1.6bn tons of greenhouse gases. In just six weeks, this bumped Indonesia up from sixth to fourth place in terms of largest emitting countries, putting it ahead of Russia. Carbon Brief looked at the scale of the disaster.
7. ⅓ of Adults
More than a third of the world’s adults have never heard of climate change, according to new analysis of a global survey from 2007-08. In some developed countries, including Japan, U.S. and the UK, almost all adults have heard of climate change—although it turned out to be a different story when the pollsters asked them if it was a threat. Liberia, which came bottom of the list, had an awareness rate of just one fifth.
8. 1 in 6 Species
Climate change will accelerate the speed at which species become extinct, according to a review of scientific papers released in April. Scientists found that as many as 16 percent or one in six, of plants and animals would be under threat of dying out if global temperatures should rise by 4C. The risks increase exponentially as the planet warms. The study found that South American species have the highest extinction risk at 23 percent, followed by Australia and New Zealand’s at 14 percent.
9. 2 Times
Consumption of meat in Europe is twice as high as healthy levels and this is bad for the climate, according to a Chatham House study released in November. Global demand for meat is predicted to rise by 76 percent by the middle of the century, which could put upward pressure on greenhouse gas emissions. But it wasn’t all bad news, with the study’s authors suggesting that government action to nudge people towards sustainable diets would not be as politically toxic as is often assumed.
10. Zero Emissions
This year, the nations of the world collectively agreed to aim for zero or more precisely net-zero greenhouse gas emissions. The goal is firmly based in climate science, but its adoption was still unexpected.
Over the course of the year, the aim has been expressed in different ways. The G7 called for complete decarbonisation. The Vatican wanted zero carbon. COP21 briefly flirted with emissions neutrality. In the end though, the long-term goal of the final Paris climate deal is a “balance” between greenhouse gas emissions and sinks. That’s zero to you and me.
11. 1C of Warming
Scientists have said they expect 2015 to be the first year where the global annual average temperature surpasses 1C above pre-industrial levels. As the halfway point of the 2C limit embedded in international climate policy, this is a significant milestone for the planet. The World Meteorological Organization (WMO) says we’ve just had the hottest five-year period on record.
While this year’s El Niño was responsible for boosting 2015 temperatures higher than usual, scientists told Carbon Brief that it’s only a matter of time until temperatures rise beyond 1C more permanently. Indeed, the Met Office has already forecast that 2016 will surpass previous records to become the hottest ever year.
12. 0.6 Percent Fall in Emissions
After a decade of rapid increases, there’s now growing evidence that emissions have stalled worldwide, while UK emissions are falling through the floor. However, this is unlikely to signal a peak in global emissions just yet, the researchers caution.
The shift could mark a turning point for climate efforts, though even if the stalling of emissions is maintained, the world would remain a long way from its zero-emissions goal.
13. 9 Lowest Ice Extents
The nine lowest September ice extents in the Arctic have all occurred in the last nine years—a sign of the impact that climate change is having on the northernmost part of the planet. This summer, the Arctic saw its fourth lowest summer minimum on record, with ice shrinking to 4.41m square kilometers on the Sept. 11, according to the U.S.-based National Snow and Ice Data Center.
14. 341.4mm of Rain
Storm Desmond swept across the UK in early December, bringing a 24-hour record 341.4mm of rain in Cumbria, flooded homes and a renewed debate over the role of climate change in UK flooding. Carbon Brief wrapped up the media response and scientists’ views.
The year also brought record-breaking winds in the form of October’s 200mph Hurricane Patricia, though this caused less damage than March’s 190mph Hurricane Pam. Are these powerful storms linked to global warming? August’s 10-year anniversary of Hurricane Katrina offered a chance for Carbon Brief to reflect on the latest science.
15. 94 Points
To celebrate its fifth birthday and the launch of its new website, Carbon Brief held its inaugural quiz night in the basement of a central London pub. The winning team was DECC (Department for Energy and Climate Change) Science, which scored a grand total of 94 out of 125. We published the full quiz online, including questions set by the likes of Christiana Figueres and Amber Rudd, for those who feel like testing their brains.
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By Tom Duszynski
The coronavirus is certainly scary, but despite the constant reporting on total cases and a climbing death toll, the reality is that the vast majority of people who come down with COVID-19 survive it. Just as the number of cases grows, so does another number: those who have recovered.
In mid-March, the number of patients in the U.S. who had officially recovered from the virus was close to zero. That number is now in the tens of thousands and is climbing every day. But recovering from COVID-19 is more complicated than simply feeling better. Recovery involves biology, epidemiology and a little bit of bureaucracy too.
How does your body fight off COVID-19?<p>Once a person is exposed the coronavirus, the body starts producing <a href="https://www.mblintl.com/products/what-are-antibodies-mbli/" target="_blank">proteins called antibodies to fight the infection</a>. As these <a href="https://www.statnews.com/2020/03/27/serological-tests-reveal-immune-coronavirus/" target="_blank">antibodies start to successfully contain the virus</a> and keep it from replicating in the body, symptoms usually begin to lessen and you start to feel better. Eventually, if all goes well, your immune system will completely destroy all of the virus in your system. A person who was infected with and survived a virus with no long-term health effects or disabilities has "recovered."</p><p>On average, a person who is infected with SARS-CoV-2 will feel ill for about seven days from the onset of symptoms. Even after symptoms disappear, there still may be small amounts of the virus in a patient's system, and they should stay <a href="https://www.cdc.gov/coronavirus/2019-ncov/if-you-are-sick/steps-when-sick.html" target="_blank">isolated for an additional three days</a> to ensure they have truly <a href="https://health.usnews.com/conditions/articles/coronavirus-recovery-what-to-know" target="_blank">recovered and are no longer infectious</a>.</p>
What about immunity?<p>In general, once you have recovered from a viral infection, your body will keep cells called lymphocytes in your system. These cells "remember" viruses they've previously seen and can react quickly to fight them off again. If you are exposed to a virus you have already had, your antibodies will likely stop the virus before it starts causing symptoms. <a href="https://dx.doi.org/10.5114%2Fceji.2018.77390" target="_blank">You become immune</a>. This is the <a href="https://www.ncbi.nlm.nih.gov/books/NBK27158/" target="_blank">principle behind many vaccines</a>.</p><p>Unfortunately, immunity isn't perfect. For many viruses, like mumps, immunity can wane over time, leaving you <a href="https://www.sciencedaily.com/releases/2016/04/160421145747.htm" target="_blank">susceptible to the virus in the future</a>. This is why you need to get revaccinated – those "booster shots" – occasionally: to prompt your immune system to make more antibodies and memory cells.</p><p>Since this coronavirus is so new, scientists still don't know whether people who recover from COVID-19 are <a href="https://www.cdc.gov/coronavirus/2019-ncov/hcp/faq.html" target="_blank">immune to future infections of the virus</a>. Doctors are finding antibodies in ill and recovered patients, and <a href="https://www.cdc.gov/coronavirus/2019-ncov/hcp/clinical-guidance-management-patients.html" target="_blank">that indicates the development of immunity</a>. But the question remains how long that immunity will last. Other coronaviruses like <a href="https://doi.org/10.1002/jmv.25685" target="_blank">SARS and MERS produce an immune response</a> that will protect a person at least for a short time. I would suspect the same is true of SARS-CoV-2, but the research simply hasn't been done yet to say so definitively.</p>
Why have so few people officially recovered in the US?<p>This is a dangerous virus, so the Centers for Disease Control and Prevention is being extremely careful when deciding what it means to recover from COVID-19. Both medical and testing criteria must be met before a person is <a href="https://www.cdc.gov/coronavirus/2019-ncov/hcp/disposition-in-home-patients.html" target="_blank">officially declared recovered</a>.</p><p>Medically, a person must be fever-free without fever-reducing medications for three consecutive days. They must show an improvement in their other symptoms, including reduced coughing and shortness of breath. And it must be at least seven full days <a href="https://health.usnews.com/conditions/articles/coronavirus-recovery-what-to-know" target="_blank">since the symptoms began</a>.</p><p>In addition to those requirements, the CDC guidelines say that a person must test negative for the coronavirus twice, with the <a href="https://www.cdc.gov/coronavirus/2019-ncov/if-you-are-sick/care-for-someone.html" target="_blank">tests taken at least 24 hours apart</a>.</p><p>Only then, if both the symptom and testing conditions are met, is a person officially considered recovered by the CDC.</p><p>This second testing requirement is likely why there were so few official recovered cases in the U.S. until late March. Initially, there was a <a href="https://www.nytimes.com/2020/03/18/health/coronavirus-test-shortages-face-masks-swabs.html" target="_blank">massive shortage of testing in the U.S.</a> So while many people were certainly recovering over the last few weeks, this could not be officially confirmed. As the country enters the height of the pandemic in the coming weeks, focus is still on <a href="https://www.cdc.gov/coronavirus/2019-nCoV/hcp/clinical-criteria.html" target="_blank">testing those who are infected</a>, not those who have likely recovered.</p><p>Many more people are being tested now that states and private companies have begun <a href="https://www.cdc.gov/coronavirus/2019-ncov/cases-updates/testing-in-us.html" target="_blank">producing and distributing tests</a>. As <a href="https://www.dispatch.com/news/20200406/coronavirus-in-ohio-from-its-rocky-start-testing-for-covid-19-slowly-ramping-up" target="_blank">the number of available tests increases</a> and the pandemic eventually slows in the country, more testing will be available for those who have appeared to recover. As people who have already recovered are tested, the appearance of any new infections will help researchers learn <a href="https://www.statnews.com/2020/03/24/we-need-smart-coronavirus-testing-not-just-more-testing/" target="_blank">how long immunity can be expected to last</a>.</p>
Once a person has recovered, what can they do?<p>Knowing whether or not people are immune to COVID-19 after they recover is going to determine what individuals, communities and society at large can do going forward. If scientists can show that recovered patients are immune to the coronavirus, then a person who has recovered could in theory <a href="https://www.vox.com/2020/3/30/21186822/immunity-to-covid-19-test-coronavirus-rt-pcr-antibody" target="_blank">help support the health care system</a> by caring for those who are infected.</p><p>Once communities pass the peak of the epidemic, the number of new infections will decline, while the number of <a href="https://www.newsweek.com/china-says-passed-peak-coronavirus-epidemic-covid-19-1491863" target="_blank">recovered people will increase</a>. As these trends continue, the risk of transmission will fall. Once the risk of transmission has fallen enough, community-level isolation and social distancing orders will begin to relax and businesses will start to reopen. Based on what other countries have gone through, it will be <a href="https://www.nature.com/articles/d41586-020-00154-w" target="_blank">months until the risk of transmission is low</a> in the U.S.</p><p>But before any of this can happen, the U.S. and the world need to make it through the peak of this pandemic. Social distancing works to slow the spread of infectious diseases and <a href="https://www.cdc.gov/coronavirus/2019-ncov/need-extra-precautions/what-you-can-do.html" target="_blank">is working for COVID-19</a>. Many people will <a href="https://www.yalemedicine.org/stories/2019-novel-coronavirus/" target="_blank">need medical help to recover</a>, and social distancing will slow this virus down and give people the best chance to do so.</p>
By Elizabeth Claire Alberts
The future for the world's oceans often looks grim. Fisheries are set to collapse by 2048, according to one study, and 8 million tons of plastic pollute the ocean every year, causing considerable damage to delicate marine ecosystems. Yet a new study in Nature offers an alternative, and more optimistic view on the ocean's future: it asserts that the entire marine environment could be substantially rebuilt by 2050, if humanity is able to step up to the challenge.
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By Zulfikar Abbany
Bread has been a source of basic nutrition for centuries, the holy trinity being wheat, maize and rice. It has also been the reason for a lot of innovation in science and technology, from millstones to microbiological investigations into a family of single-cell fungi called Saccharomyces.
Chemical leavening<p>If you like a little heft in your loaf, you will need a leavening agent.</p><p>For those short on time, you can use baking soda. That's a chemical compound of sodium bicarbonate mixed with potassium bitartrate, or cream of tartar.</p><p>Soda breads have their traditions in parts of eastern and central Europe, and in Ireland and Scotland, with Melrose loaves and "farls."</p><p>They can taste a bit bland, though, and are often considered only as an emergency solution on Sundays. No disrespect intended: They taste just fine fresh from the oven.</p><p>Whether it's chemical or more "natural," leavening relies largely on the production of carbon dioxide.</p><p>When you mix an acid, such as vinegar, buttermilk, yogurt or apple cider, with an alkaline compound like baking soda, you get CO2. That CO2 creates bubbles, which in turn capture steam in the oven and allow a bread to rise.</p><p><span></span>But it's better with yeast. Tastes better, too. It just takes more time. </p>
What is yeast?<p>There are yeasts all around us — on grains, in the air, in biofuels. It even lives inside us, but that's not always a good thing.</p><p><a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1090575/pdf/1471-2334-5-22.pdf" target="_blank">Candida yeast</a> can cause infections of the skin, feet, mouth, penis or vagina if it builds up too much in the body.</p><p>One of the most common yeasts, however, is <em>Saccharomyces cerevisiae</em>. That's <a href="https://www.dw.com/en/an-early-beer-archaeologists-tap-ground-at-worlds-oldest-brewery/a-45480731" target="_blank">"brewer's"</a> or "baker's" yeast.</p><p>You can get fresh baker's yeast, often in 42-gram (1.48-ounce) cubes, or as dried yeast (quick action or active, which requires rehydration) in a sachet of 7 grams.</p><p>There's little difference: One is compressed and the other is dehydrated and granulated. But they do the same thing, essentially. </p><p>Some commercial yeast producers add molasses and other nutrients. But natural yeast has plenty of useful nutrients in it anyway, including B group vitamins, so who knows whether it's good or necessary to add them. </p>
How does yeast work?<p>When you mix flour, yeast and water, you set off a veritable chain reaction. Enzymes in the wheat convert starch into sugar. And the yeast creates enzymes of its own to convert those sugars into a form it can absorb.</p><p>The yeast "feeds" on the sugars to create carbon dioxide and alcohol. The yeast burps and farts, releasing gases into the mix, and that creates bubbles to trap CO2. </p><p>It's a vital fermentation process that breaks down the gluten in the flour and helps make your bread more digestible.</p><p>The yeast cells split and reproduce, generating lactic and carbonic acid, raising the temperature and ultimately adding flavor to the mix.</p><p>The longer you leave the yeast to do its thing, the better for your bread. Time is more important than the amount of yeast. </p><p>In fact, that's an enduring question — how much yeast? I'll use 20 grams fresh yeast for 500 grams of flour. Others say that's enough yeast for 1 kilo. If you are converting a dry-yeast recipe to fresh yeast, some bakers advise tripling the weight. So, if a sachet of dried yeast is 7 grams, your fresh yeast is 21 grams.</p><p><span></span>But that also depends on the flours you are using, temperatures in the bowl and the room, and a host of other things. You'll just have to experiment and see. No number of books (and I've read a stack on bread) will help as much as trial and error.</p>
Wild yeast: Sourdough<p>So, good bread needs time. If you have a lot of time, why not move it up a notch and grow wild yeast — a sourdough starter — in your own home?</p><p>A sourdough starter is not to be mistaken (as it often is) for the leaven, or "mother," "sponge," or <em>levain</em>. That's more a second stage, a descendant of the starter. You take a scoop from your starter and add it to another flour and water mixture when you prepare the dough for a new loaf. </p><p>The sourdough process utilizes yeasts naturally present in flour and … yet more time. A longer fermentation process allows a richer lactic acid bacteria <em>lactobacilli</em> or LAB to evolve, and that can be healthy for your gut microbiome.</p><p>It's simple enough to start a sourdough starter. All you need is flour, warm water and time.</p><p>Some suggest equal measures of whole-grain flour and water at 28 degrees Celsius (82 degrees Fahrenheit), some say room temperature — just don't let the water exceed 40 C or the yeasts will die. Some suggest two parts flour to three parts water. But it's up to you whether you want a drier or wetter starter. You will know only through experimentation. </p><p>Some say you should filter tap water to remove chemicals like fluoride and avoid using water that's boiled and then cooled. Others say that really doesn't matter.</p><p>The main thing is, keep it clean and give it time. Days, weeks, months and years.</p>
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