Love scrumptious vegan pizza? You’d better enjoy it while you can, because climate change is moving in to hog a slice. According to an Australian report, Appetite for Change, climate change isn’t just going to decimate existing crops — it’s also going to change the way the survivors taste. And not in a good way. The researchers say that we’re going to be eating increasingly bland, tasteless, mushy food because of the way shifting temperatures are affecting farming, and in fact, it’s already started happening.

The health benefits of the Mediterranean diet are well-known. As well as being healthier, a recent article concludes that the menu traditionally eaten in Spain leaves less of a carbon footprint than that of the US or the United Kingdom. The consequences of climate change range from species extinction to sea-level increases and the spread of diseases. For this reason, researchers have been struggling for years to alleviate its effects, even limiting the pollution caused by food consumption.

A study in this week’s Scientific Reportby researchers at Michigan State University (MSU) and in China add more fuel to the already hot debate about whether electric vehicles are more environmentally friendly than conventional vehicles by uncovering two hidden benefits.

They show that the cool factor is real – in that electric vehicles emit significantly less heat.  That difference could mitigate the urban heat island effect, the phenomenon that helps turn big cities like Beijing into pressure cookers in warm months.

A new study “provides evidence that methane seeps are island-like habitats that harbor distinct microbial communities unique from other seafloor ecosystems." These seeps play an important role in microbial biodiversity of the sea floor.

Methane seeps are natural gas leaks in the sea floor that emit methane into the water. Microorganisms that live on or near these seeps can use the methane as a food source, preventing the gas from collecting in the surrounding hydrosphere or migrating into the atmosphere.

“Marine environments are a potentially huge source for methane outputs to the atmosphere, but the surrounding microbes keep things in check by eating 75 percent of the methane before it gets to the atmosphere. These organisms are an important part of the underwater ecosystem, particularly as it relates to global gas cycles that are climate important in terms of greenhouse gas emissions,” said University of Delaware assistant professor of marine biosciences, Jennifer Biddle.

Restoration of wetlands can reduce greenhouse gas emissions. This is shown in a report that has been written in part by researchers from the University of Gothenburg. Former wetlands that have been drained and which are currently used for forestry and agriculture give off 11.4 million tons of carbon dioxide equivalents. That can be compared with Sweden's total emissions of 57.6 million tons (when the land use sector is not included). But in Sweden's report to the Climate Convention, emissions from drained peatland are not visible since they are included with forest growth.

A new study suggests that increases in atmospheric CO2 could intensify extreme droughts in tropical and subtropical regions -- such as Australia, the southwest and central United States, and southern Amazonia -- at much a faster rate than previously anticipated, explains University of Texas at Austin professor Rong Fu in a commentary in the March 9 edition of Proceedings of the National Academy of Sciences.

Sea ice increases in Antarctica do not make up for the accelerated Arctic sea ice loss of the last three decades, according to the stark findings of a new NASA study. As a whole, the planet has been shedding sea ice at an average annual rate of 13,500 square miles (35,000 square kilometers) since 1979, the equivalent of losing an area of sea ice larger than the state of Maryland every year. Sea ice increases in Antarctica do not make up for the accelerated Arctic sea ice loss of the last three decades, according to the stark findings of a new NASA study.

This post originally was published on WRI.org.

How does bioenergy contribute to a sustainable food and climate future?

A new WRI paper finds bioenergy can play a modest role using wastes and other niche fuelstocks, but recommends against dedicating land to produce bioenergy. The lesson: do not grow food or grass crops for ethanol or diesel or cut down trees for electricity.

Even modest quantities of bioenergy would greatly increase the global competition for land. People already use roughly three-quarters of the world’s vegetated land for crops, livestock grazing and wood harvests. The remaining land protects clean water, supports biodiversity and stores carbon in trees, shrubs and soils -- a benefit increasingly important for tackling climate change. The competition for land is growing, even without more bioenergy, to meet likely demands for at least 70 percent more food, forage and wood.

A team of researchers led by Kathryn McKain of Harvard University has recently discovered that approximately three percent of the natural gas delivered to Boston leaks directly into the atmosphere, taking with it a heavy load of methane, a known greenhouse gas. Their study doesn’t just have significant environmental implications: It’s estimated that the city is losing around $90 million to leaks every year. Correcting leaks is a relatively straightforward task, though it would require some investment in natural gas infrastructure and consumer education. However, these costs would be mitigated by the substantial savings offered if Boston was able to cut down on its methane problem.

Changes in drinking water quality in the 21st Century are coming from a myriad of circumstances, and not all are for the best. Top contenders for why water-drinking quality might become suspect to the average consumer include California's drought conditions, the technology of fracking, and the nationwide aging infrastructure of rusty, degrading pipes.

Citing these and other relatively recent scenarios, Andrea Dietrich, professor of civil and environmental engineering at Virginia Tech, and her colleague Gary A. Burlingame of the Philadelphia Water Department, are calling for a critical review and rethinking of the U.S. Environmental Protection Agency's (EPA) secondary standards for maintaining consumers' confidence in tap water as well as in its sensory quality.