K'gari, the largest sand island on Earth, is famous for its clear freshwater lakes. New research from the University of Adelaide suggests those iconic waters may be more vulnerable than previously thought. By analysing ancient sediment layers from lakes on K’gari, located off Queensland’s south eastern coast, scientists uncovered signs of a major drying period about 7500 years ago during the middle Holocene. “Our research shows that about 7500 years ago, at a time of higher rainfall and long after the end of the last Ice Age, some of K’gari’s deepest lakes dried out,” says lead researcher Associate Professor John Tibby, from the University of Adelaide. Drying episodes are not unusual in Australia, Associate Professor Tibby explains. However, this particular event stands out because it occurred during a period that was generally wetter than today. “There are many Australian lakes that dried during the Millenium Drought when there was not enough rainfall to sustain them,” says Associate Professor Tibby, whose study was published in Quaternary Science.

Source: https://www.sciencedaily.com/

What we put on our plates may matter more for the climate than we realize. Researchers found that most people, especially in wealthy countries, are exceeding a “food emissions budget” needed to keep global warming below 2°C. Beef alone accounts for nearly half of food-related emissions in Canada. Small changes—less waste, smaller portions, and fewer steaks—could add up to a big climate win. Food is now one of the biggest drivers of climate change, and most people are eating beyond what the planet can handle. Cutting food waste and reducing beef consumption could make a powerful difference—starting today. A recent study from the University of British Columbia suggests moderation should not be a seasonal goal but a long-term one. The research found that 44 per cent of the global population would need to change their eating habits to keep global warming below 2 °C. The study was led by Dr Juan Diego Martinez while he was a doctoral student at UBC’s Institute for Resources, Environment and Sustainability. He explains what the research uncovered and outlines practical diet changes that could make a real difference.

Source: https://www.sciencedaily.com/