Ocean plastic waste has been a problem since the 1950s, reveals 60-year plankton study

April 19, 2019 by  
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A 60-year study on plankton has revealed the dark truth about the history of ocean plastic waste . The study shows how plastics have been polluting our oceans since at least the 1950s and how the problem has steadily gotten worse in the six decades since. The first documented case of ocean plastic waste was fishing twine discovered in the 1950s. The next mention is a carrier bag in 1965. From there, the data shows that plastic waste significantly increased between 1970 and the early 2000s, with fishing lines being the main source of recovered waste. Related: Microplastic rain: new study reveals microplastics are in the air The study, which spanned 60 years, was published in an edition of Nature Communications . Researchers used a device to gather pelagic plankton in the ocean and covered an area over 6.5m nautical miles in the process. The plankton are an important source of information on water quality and serve as a primary food source for whales. As they towed the device across the ocean, the scientists recorded whenever their equipment encountered ocean waste . The depth at which they towed the device was around 7 meters, which is where many marine organisms reside. A good portion of the plastic waste was uncovered in the North Sea, though the researchers say the problem is widespread. “The message is that marine plastic has increased significantly and we are seeing it all over the world, even in places where you would not want to, like the Northwest Passage and other parts of the Arctic,” marine biologist Clare Ostle shared. While the numbers are alarming, there are some positive trends in the data. Ostle noted that the frequency of plastic waste has leveled off in recent years. This is likely due to an increased awareness on behalf of the public. It should be noted, however, that the numbers do not represent how much plastic is in the ocean at a given time and simply give us an insight into broader trends. While the numbers are down, there is still a lot of work that needs to be done if we want to make a lasting impact on ocean plastic waste . Via The Guardian Image via Flockine

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Ocean plastic waste has been a problem since the 1950s, reveals 60-year plankton study

A sustainable meal plan filled with recipes for Earth Day

April 19, 2019 by  
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Not all food is created equal, and not all foods are healthy for the planet. You’ve seen the headlines. Manufacturing plants suck up water, pollute with chemicals and damage the surrounding landscape. Raising cattle and other livestock is also associated with earth-damaging consequences. Most environmentalists agree that plant-based products offer the best balance of nutrition and sustainability. Earth Day is right around the corner, so it’s the perfect time to focus on foods that show our love for the planet. If you’d like to curate a meal plan incorporating plant-based ingredients, seasonal goods and limited waste, here are some recipes to inspire you. Breakfast Spring offerings make for a delightfully fresh breakfast. Eggs with asparagus and spinach 1. Broil a thick slice of rustic or sourdough bread on both sides. 2. Create an indent in the center of the bread. If applicable to your diet, add prosciutto around the edges of the bread. Fill the indent with a layer of cheese (your choice) and a generous layer of spinach . Arrange small, tender pieces of asparagus around the center. Then, gently break an egg into the spinach nest. 3. Cook at 450 degrees for 10-15 minutes until the eggs are set and the vegetables are tender. Add a side of sliced apricot or avocado . Related: 12 delicious and crowd-pleasing vegan brunch ideas Lunch Vegetable-waste bowl Well that doesn’t sound very appetizing, does it? Maybe we should call it, “Keep from Wasting Vegetables Bowl” instead. The goal here is to use up whatever is in the fridge , so dig deep. 1. Roast whatever veggies you have. Broccoli, cauliflower, Brussels sprouts, carrots, peppers, turnip, parsnip, asparagus, beans … all of them! Toss with olive oil, salt and pepper, and bake in the oven until tender. 2. In the meantime, make a cup of your favorite grain. Quinoa, brown rice, white rice, buckwheat, barley, farrow or amaranth are great options. 3. Mix it all together, and stir in your choice of beans : pinto, kidney, garbanzo, black, etc. Top with cheese, a squirt of lemon, a drizzle of olive oil or your preferred dressing. Dinner Salad starter Spring is a great time to enjoy young greens and cool-weather lettuce along with other seasonal fruits and vegetables. There are so many combinations to try, so feel free to mix it up any way you like! 1. Start with a base of arugula, green and red lettuce, romaine and/or spinach. 2. With your leafy greens in place, choose your veggies. Many of your favorites are likely in season right now. Consider beets (shredded), carrots of all colors (shredded or sliced), radishes (thinly sliced), peas (snow, snap and garden) and broccoli florets. 3. Add some fruit. Many people forget to consider fruit when putting together a salad , but early-season strawberries and spring apricots add the perfect zing to the mix. 4. For dressing, go with a vinaigrette. They are plant-based and easy to whip up, plus there are many flavor options to create. For example, a soy/mustard combination includes: 1/4 cup tamari 1/4 cup balsamic or red wine vinegar 2 tsp Dijon mustard While a traditional berry vinaigrette is made up of: 4 large strawberries or 1/3 cup raspberries or other berry of choice 1 tbsp red wine vinegar 2 tbsp agave syrup Pinch of freshly ground black pepper 5. Top with nuts. The options are endless here too. Shaved almonds, cashews, roasted filberts, pine nuts and sunflower seeds are all excellent choices. Related: How to make a meal out of leftover veggies Easy homemade dinner pizza If you are avoiding grains, create a cauliflower-crust instead of the one here. Choose any toppings that make you happy, but this recipe focuses on light spring eats. Note: The dough performs better if made the day before. Crust: 2 tbsp agave 3 cups warm water 2 packages dry active yeast 7 cups of flour 1/4 cup olive oil 3 tbsp kosher salt 1. Combine agave, yeast and water in a bowl, and allow it to sit until it becomes foamy, about five to 10 minutes. 2. Stir in the flour, olive oil and salt. 3. Knead the mixture until smooth. 4. Coat the dough with oil, place in a bowl and cover, allowing it to rise until it doubles, about one hour. 5. Divide the dough into four balls and lay these on a sheet with space between them. Cover and refrigerate overnight. You can still use the dough without this rest period with pretty good results. 6. Warm your grill. You will be using indirect heat, so heat it up and then turn off half the flames on a gas grill or move coals to one side for charcoal. 7. Roll out one ball of dough and transfer it to the grill. Make sure your toppings are prepared and nearby. Stay close to your pizza while it cooks. Transfer the stretched-out dough to the grill. Don’t worry if it is not perfectly rounded; the handmade look adds a rustic appeal. Cook the dough for one or two minutes, then flip. Move it to indirect heat for an additional one to two minutes. Continue moving it back and forth, flipping frequently until it is bubbled and cooked through. 8. Add your favorite cheese and other toppings, and continue to cook the pizza until the cheese melts, keeping it off of direct high heat. The options for toppings are endless, but our favorite combination is toasted pine nuts, spinach, fresh basil, garlic and olives. Fresh spring flavors include arugula, fennel bulbs, peas, artichoke hearts and asparagus. Dessert Vegan strawberry ice cream No meal is complete without dessert, especially when you’re honoring the Earth. We’ll give credit to our friends over at Loving it Vegan for this sweet, plant-based option. Enjoy! 1 14oz (400ml) can coconut cream 1 14oz (400ml) can coconut milk 1/2 cup (100g) white granulated sugar 1/4 cup (60ml) maple syrup 1 cup (232g) strawberry puree 1 tbsp strawberry extract 1/2 tsp salt 1. Add a can of coconut milk , a can of coconut cream, sugar and maple syrup to a pot. 2. Bring that to a simmer, stirring constantly. 3. As soon as it simmers, remove the pot from the heat and add in strawberries puree, salt and strawberry extract. 4. Blend everything until smooth. 5. Next, put the mixture into a storage container and place into the fridge to chill overnight. If you are in a hurry, place the mixture in the freezer for an hour or so. 6. Churn the mixture in an ice cream maker until it reaches your desired consistency. This can take about 20 minutes to 45 minutes. The best way to celebrate the planet is through your stomach. With the right ingredients, that’s a win-win! Images via Shutterstock

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A sustainable meal plan filled with recipes for Earth Day

Plankton’s Lock Bamboo Dining Table Brings an Interesting Twist to Dinner

February 1, 2013 by  
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Designed by Plankton , the Lock dinner table is designed and formed to take advantage of the qualities, possibilities and characteristics of its highly sustainable material: bamboo . The frame is built up using layers of flexible bamboo, which are pressed together and then twisted and weaved through each other locking into place. The end result is a mix of nature and mathematics, and a super strong and dynamic shape. The table seats 5 to 6 people. + Plankton The article above was submitted to us by an Inhabitat reader. Want to see your story on Inhabitat ? Send us a tip by following this link . Remember to follow our instructions carefully to boost your chances of being chosen for publishing!   Permalink | Add to del.icio.us | digg Post tags: “green furniture” , bamboo furniture , bamboo table , eco furniture , Lock dinner , plankton , Sustainable Materials

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Plankton’s Lock Bamboo Dining Table Brings an Interesting Twist to Dinner

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