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Sustainability and Climate Change: Join the Conversation with Experts
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Rundschau-Debatte des Tages: Herrscht jetzt Tauwetter zwischen EU und Russland?
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Researchers from the University of Glasgow have contributed their expertise to a new report on how nature-based solutions could help nations mitigate and adapt to the impacts of climate change.
Professor Nick Hanley and Professor Larissa Naylor are among the authors of Nature-based Solutions for Climate Change, People and Biodiversity, a briefing paper released by the COP26 Universities Network.
The Network is a growing group of more than 50 UK-based universities and research institutes working together to help deliver an ambitious outcome at the UN Climate Summit in Glasgow and beyond.
The new report says as societies face the triple challenge of enhancing human wellbeing, avoiding dangerous climate change, and protecting remaining biodiversity, increasingly there are calls to end siloed thinking and design solutions that simultaneously address each of these problems.
Earth Day 2021: Was du über den Tag der Erde wissen solltest
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When Smoke Gets In Your Wine
What Are the Solutions for Climate Change-Impacted Grapes?
Many wine lovers know that a hint of smoky flavors in Zinfandel or Pinot Noir are the perfect complement with grilled meats. They may also be familiar with the phrase, “Stressed vines make the best wines.”
But what if those smoky overtones go overboard as the grapes are exposed to destructive wildfires? And what if those stressed vines are the result of prolonged drought conditions?
As the effects of climate change are felt in California wine country and around the world, vintners are anxious about what the future holds. They wonder if some wine regions are becoming too warm to properly grow such signature grapes as Cabernet Sauvignon and Chardonnay. They’re concerned about prolonged droughts that decrease harvest yields and lead to dry conditions that set the stage for massive wildfires. Those fires can not only destroy precious vineyards but also damage fruit through prolonged smoke ex