Scientists have identified 2 million species of living things. No one knows how many more are out there, and tens of thousands may be vanishing before we have even had a chance to encounter them. "There is a sense of running out of time. Everyone in the field who is paying attention feels that," said Wendy Moore, a professor of entomology at the UA.
A new report on the state of Tucson’s food system, produced by the UA Center for Regional Food Studies, shows that Tucson is one of the top U.S. cities in its high diversity of edible plants affordably accessed, grown and eaten as a means to reduce food insecurity.The new director of the Center for Regional Food Studies Megan Carney says, "Biodiversity is a matter of social justice. Without concerted efforts to preserve and cultivate biodiversity, our food system will be monopolized by private interests. At stake here is not only the health and resilience of our ecosystem, but that of our own population as well."
Kacey Ernst, associate professor and undergraduate program director at the UA's Mel and Enid Zuckerman College of Public Health, is interviewed about how the effects of climate change can impact the field of infectious diseases.
In Westfield, New York, perch, bass, catfish and trout are growing fat on the byproducts of an adjacent brewery and distillery. The fish, still young but intended to be harvested and eaten next year, are the first fruits of an innovative project aimed at turning waste into food while addressing a suite of problems associated with more conventional means of catching and farming seafood. "They have a nice lab-scale proof of concept, but can they scale it up and make it commercially viable?" asks Kevin Fitzsimmons, a professor of environmental science at the UA.