The best of EcoWatch, right in your inbox. Sign up for our email newsletter!
15 Huge Ocean Conservation Victories of 2015
Overfishing, climate change, habitat destruction and pollution remain major threats to the world’s ocean. But amidst all that there is some seriously good ocean conservation news worth celebrating. So, to continue the tradition started last year with listing 14 Ocean Conservation Wins of 2014, here’s a rundown for 2015 that will hopefully fill you with #OceanOptimism. These wins represent the diligent efforts of organizations and individuals too numerous to list, so let’s just start with a blanket shoutout to all of #TeamOcean for a great year.
1. More than 2 million square kilometers of ocean was protected in big new marine reserves. Marine reserves are areas completely closed to fishing, and 2015 saw more ocean protected in a single year than ever before. Chile created Desventuradas Marine Park (297,000 square kilometers) and Easter Island Marine Park (631,000 square kilometers). New Zealand created Kermadec Ocean Sanctuary (620,000 square kilometers), Palau created Palau National Marine Sanctuary (500,000 square kilometers), the UK announced the Pitcairn Island Reserve (833,000 square kilometers), and protected areas are in the works for Patagonia. However, there is a broad consensus that 30 percent of the ocean should be fully protected in reserves, and these new designations only get us up to 1 percent—but we’ll take it!
2. New technology is being developed to combat illegal fishing. Designating all these new reserves means little without enforcement, and we can’t enforce unless we know what’s happening out on the water. One big tech effort launched this year is Global Fishing Watch, a partnership between Skytruth, Google and Oceana to track fishing vessels and identify illegal fishing. Another similar program is the Pew Charitable Trust’s Virtual Watch Room. These technologies are in prototype phase and need significant improvement before they live up to expectations, but it’s a promising and exciting development.
3. Illegal fishing boats are being chased down and caught! Sea Shepherd chased a pirate fishing boat on Interpol’s most wanted list for 10,000 miles, until the boat sank (potentially on purpose to drown the evidence of illegal fishing). Another boat was chased for four days, caught, and fined $2 million for illegally fishing in the Phoenix Islands Protected Area. The Black Fish and Environmental Justice Foundation have also been stepping up to make sure enforcement happens, but hopefully we can soon rely on law enforcement organizations, not environmental groups, to do this work.
4. Ocean conservation is one of the UN’s new sustainable development goals. These goals set the UN’s agenda for the next 15 years, and it wasn’t clear the ocean would make the cut, but (voila!) Goal 14 is to “Conserve and sustainably use the oceans, seas and marine resources.” Specific targets include, by 2020, conserving 10 percent of the ocean (but see #1 above for how far we have to go and whether 10 percent is even enough), halting overfishing and illegal fishing, and ending the subsidies that encourage them. Addressing marine pollution and ocean acidification, and supporting small island states and small-scale artisanal fisheries are also priorities.
5. The Port State Measures Agreement is close to being ratified. Another one from the UN, this is an agreement aiming to “to prevent, deter and eliminate illegal, unreported and unregulated (IUU) fishing through the implementation of robust port State measures.” In other words, boats have to come into port eventually, so it’s important to have international cooperation in place to prosecute the bad guys when they come ashore. IUU fishing is a major issue, representing ~$20 billion annually, and this measure will greatly increase enforcement capacity. The agreement will enter into force after 25 countries ratify it—nine more ratifications to go, all expected in 2016.
6. The ocean is getting some good ink and screen time. Racing Extinction premiered in theaters, bringing the issues of trade in endangered species, overfishing and ocean acidification to the big screen. The Discovery Channel promised to stop with all the fear-mongering and straight up fake documentaries during Shark Week. Richard Branson’s philanthropy launched Ocean Unite, to pull together and support the ocean conservation community on communications. And see #6 below.
7. Sustainable fishing became understood as a human rights issue. Reporter Ian Urbina produced a slew of impressive investigative articles exposing the widespread human trafficking, slave labor and other horrors associated with major fisheries. Upworthy produced a series of pieces to get this info to a broader audience. Greenpeace has been fighting for fishers’ rights, teaming up with five of the largest labor unions. The “Statement of Solidarity With Greenpeace Campaign to Reform the Tuna Industry” begins: “We know that environmental and social justice issues are absolutely intertwined and increasingly solutions that protect workers are the same solutions that safeguard the environment and natural resources.” Hear, hear! And if you eat shrimp, unless you’re paying like $20 a pound, it’s totally unsustainable and slaves probably peeled it for you, so please find something else to dip in cocktail sauce.
8. Small island states are leading the way and getting support on ocean management. Not only did small island states come together as a powerful voice at COP 21 in Paris, this year also saw the launch of Blue Guardians at the Clinton Global Initiative. This new partnership that includes a broad collaboration of organizations (SIDS DOCK, Digital Globe, The Nature Conservancy, World Bank, Clinton Climate Initiative, Waitt Institute and others), and is focused on simultaneously protecting oceans and supporting coastal economies in the context of a changing climate.
9. A nonpartisan coalition is bringing ocean issues into the 2016 U.S. elections. The Sea Party Coalition was launched by Blue Frontier, with tea party and liberal Congressmen, environmental NGOs, an evangelical minister, climate activists, ocean scientists and philanthropists participating. The hope is to use the crosscutting sentiments for ocean conservation and against offshore drilling to get some traction for ocean issues in the 2016 elections.
10. Anonymous is hacking for ocean conservation. The hacking collective claims credit for shutting down government websites of Japan and Iceland in retribution for their whaling. Both countries continue to kill whales via a loophole in the International Whaling Commission agreement that allows whaling for “scientific research.”
11. Oil companies may be giving up on drilling in the Arctic. Greenpeace activists suspended themselves from a Portland bridge for two days attempting to block a Royal Dutch Shell icebreaker from heading to the Arctic. This year also saw the rise of “kayaktivists” forming barriers to oil drilling equipment leaving port in Portland and Seattle. Shell has at least temporarily ceased oil exploration in Alaska, and, though the fight isn’t over, the Obama administration has put a two-year ban on drilling there. Greenpeace has shared the inside story of the #ShellNo protests in “People vs. Shell.”
12. Ocean zoning continues to gain traction as a key policy approach. The Waitt Institute’s zoning-focused Blue Halo Initiative has been scaled up from the pilot project in Barbuda to launch two new partnerships, with the governments of Montserrat and Curaçao. Perhaps more importantly, at least a dozen other island nations are interested in developing similar comprehensive, science-based, community-driven sustainable ocean management plans for their waters.
13. Plastic microbeads are getting banned. New research shows that there are at least 15 trillion pieces of plastic in the ocean, at least three times more than previously thought. Plastic microbeads, the sneakiest tiny bits of plastic, are in all sorts of toiletries (like face scrubs and toothpaste). They end up in the ocean in droves, then in creatures’ bellies and gills, and cause all sorts of problems. The good news is the U.S. Senate and House of Representatives have passed bills that will ban the use of microbeads. Fear not!—there are plenty of non-plastic, non-toxic ways to exfoliate.
14. An end to subsidies for unsustainable fishing is gaining steam. Much of the world’s overfishing and illegal fishing is financed by government subsidies. But now, in a WTO Ministerial Statement, 27 countries have committed to ending subsidies “that negatively affect overfished fish stocks” or that support IUU fishing. This is also a target of the UN’s new ocean goal (see #2 above).
15. The COP 21 climate agreement mentioned the ocean. Given that the ocean is the majority of the planet and a lynchpin of the climate system and carbon cycle, it’s a bit nutty that just getting the ocean mentioned was something we needed to fight for. However, the ocean was not originally included in the agreement’s text, and it is due to strong collective presence of the ocean community at COP 21 that the ocean got mentions in the final document. Yet, note this analysis of how the agreement is not nearly as lovely, equitable, and transformative as most reporting would have you believe, and that it’s certainly insufficient for saving coral reefs.
Other good oceany things happened this year too. The U.S. and Cuba agreed to collaborate on management of marine protected areas. XPrize launched a $7 million ocean exploration prize competition. Adidas and Parley teamed up to launch 3-D printed shoes made of plastic ocean trash. World leaders gathered at the Our Ocean conference, which is becoming a key annual diplomatic event. Citizen science is on the rise. And Atlantic salmon just spawned in Connecticutfor the first time since the 1700s. There are invariably other wins I’ve missed—please shout them out in the comments!
If this trend of ocean wins from last year and this year continues, we may well avoid the most dire predictions of ocean ecosystem collapse. To maintain this positive inertia, we must keep coming together and collaborating, and draw others into the fold to ensure (as we say at the Waitt Institute) sustainable, profitable and enjoyable use of the ocean for this and future generations. Hopefully 2016 will be the year of really coming to grips with how to use the ocean without using it up. Happy new year!
YOU MIGHT ALSO LIKE
EcoWatch Daily Newsletter
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.
- 3 Ways UN Leaders Can Restore the World's Oceans - EcoWatch ›
- We Still Have Time to Restore Our Climate. But the Climate Time ... ›
- Coral in Crisis: Can Replanting Efforts Halt Reefs' Death Spiral ... ›
Across the country, the novel coronavirus is severely affecting black people at much higher rates than whites, according to data released by several states, as The New York Times reported.
- New Drilling and Fracking in California Will Hurt Latino Communities ... ›
- First-of-Its-Kind Study Finds Racial Gap Between Who Causes Air ... ›
- Environmental Negligence vs. Civil Rights: Black and Hispanic ... ›
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>
- The 7 Healthiest Types of Bread - EcoWatch ›
- This Home-Baked Bread Can Help You Rise Above Industrial Food ... ›
- How Does Sourdough Get Its Unique Flavor? - EcoWatch ›
- UN Biodiversity Chief: Humans Risk Living in an 'Empty World' With ... ›
- World Leaders Urged to 'Act Now' to Save Biodiversity - EcoWatch ›
- Why Biodiversity Loss Hurts Humans as Much as Climate Change ... ›