2021年6月10日 星期四

What to Save? Climate Change Forces Brutal Choices at National Parks. 氣候變遷 國家公園被迫做取捨


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2021/06/11 第336期 訂閱/退訂看歷史報份
 
 
紐時周報精選 What to Save? Climate Change Forces Brutal Choices at National Parks. 氣候變遷 國家公園被迫做取捨
The Rise of the Climatarian 氣候素食 餐飲市場的新興勢力
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What to Save? Climate Change Forces Brutal Choices at National Parks. 氣候變遷 國家公園被迫做取捨
文/Zoë Schlanger
李京倫/譯,樂慧生/核稿

氣候變遷 國家公園被迫做取捨

For more than a century, the core mission of the National Park Service has been preserving the natural heritage of the United States. But now, as the planet warms, transforming ecosystems, the agency is conceding that its traditional goal of absolute conservation is no longer viable in many cases.

一百多年來,美國國家公園管理局的核心使命一直是保存美國的自然遺產,然而在地球暖化改變生態系的當下,管理局承認,該局完全保育的傳統目標在許多情況下已經不再可行。

The service published an 80-page document that lays out new guidance for park managers in the era of climate change. The document, along with two peer-reviewed papers, is essentially a tool kit for the new world. It aims to help park ecologists and managers confront the fact that, increasingly, they must now actively choose what to save, what to shepherd through radical environmental transformation and what will vanish forever.

管理局發表一分80頁的文件,載明氣候變遷時代國家公園管理人的新指導原則。就本質而言,這分文件與另外兩篇通過同儕審查的論文,是邁向新世界的一套工具。這分文件旨在協助國家公園生態學者和管理人面對事實,也就是他們如今愈來愈需要主動選擇該保存什麼、該引導護衛什麼去挺過激烈的環境變化,以及該讓什麼永遠消失。

"The concept of things going back to some historical fixed condition is really just no longer tenable," said Patty Glick, a senior scientist for climate adaptation at the National Wildlife Federation and one of the lead authors of the document.

民間組織美國國家野生動物同盟氣候調適資深科學家、這分文件領銜作者之一派提.葛利克說:「讓一切維持在歷史上某個固定狀態的概念,再也站不住腳了。」

The new research and guidance — which focus on how to plan for worst-case scenarios, decide what species and landscapes to prioritize, and how to assess the risk of relocating those that can't survive otherwise — represent a kind of "reckoning" for the Park Service, Glick said.

葛利克說,新研究和指導原則重點放在如何為最壞情況做準備,決定那些物種和地貌要優先保存,以及如何評估遷移那些不遷走就活不下去的物種的風險,對管理局來說是種「算總帳」。

For a profession long tied to maintaining historical precedents, the change is brutal, said Gregor W. Schuurman, a scientist with the climate change response program at the Park Service who helped to write the new guidance.

新指導原則作者之一、管理局氣候變遷因應專案科學家舒爾曼說,對於慣於延續歷史先例的生態保育這一行而言,這種改變很殘酷。

"It's bargaining. Nobody wants to do this. We all got in this game, as the Park Service mission says, to 'conserve unimpaired,' " Schuurman said. "But if you can't do that in the way you thought, you have to see what you can do. There's often more flexibility there than one imagines."

舒爾曼說:「這是種取捨。沒人想這樣做。我們都從事這一行,正如管理局使命所言,去『原封不動保存』。不過如果不能按自己想法做,就得看看能怎麼做。通常彈性比你以為的大。」

The team behind the report kept a low profile during the Trump administration, when the Park Service was at the center of frequent political battles. The day before President Joe Biden's inauguration, they began publishing their papers, which were years in the making.

撰寫報告的團隊在川普政府時期保持低調,當時管理局經常是政治鬥爭的焦點。現任總統拜登就職前一天,他們才開始發表寫了多年的論文。

The first one, titled "Resist, Accept, Direct," aims to help park employees triage species and landscapes. In some cases, that will mean giving up long efforts to save them. The second outlines how to assess risks when relocating species. That may be crucial to saving plants and animals that can no longer survive in their natural habitat.

第一篇題為「抗拒,接受,指導」,旨在幫助國家公園職員依照物種和地貌的重要性分類。在某些情況下,那意味放棄長久以來拯救物種和地貌的努力。第二篇介紹如何評估重新安置物種的風險,這對拯救再也無法在天然棲地存活的動植物而言很關鍵。

 
The Rise of the Climatarian 氣候素食 餐飲市場的新興勢力
文/Danielle Braff
譯/李京倫 核稿/樂慧生

氣候素食 餐飲市場的新興勢力

Torben Lonne, a 34-year-old scuba diver in Copenhagen, never eats without considering the carbon footprint and the emission level of the food he's about to consume. For that reason, his diet revolves around locally sourced fruits and vegetables, and pizza. He avoids avocados, however.

34歲的朗恩是丹麥首都哥本哈根的水肺潛水員,他在吃下任何食物之前,一定會先考量這食物的碳足跡和碳排放量問題。因此,他的飲食不脫在地蔬果和披薩。不過,他不吃酪梨。

"Avocados that are made for export are incredibly carbon-intensive, especially when you consider farm to plate is actually several thousand kilometers away," Lonne said. "Aside from the logistics, avocado farms have depleted many rivers and lakes, particularly in South America, in order to sustain our voracious appetite for guacamole."

朗恩說:「供外銷的酪梨碳密集度極高,尤其是考慮到從農場到餐桌實際上有數千公里遠。種酪梨除了運輸路途遙遠之外,還耗掉許多河川湖泊的水,特別在南美洲,為的是滿足我們對酪梨醬的貪欲。」

Lonne calls himself a climatarian, a term that first appeared in The New York Times in 2015, entered the Cambridge Dictionary the following year and is now becoming more common. Apps such as Kuri, introduced last year, offer climatarian recipes. Fast-casual restaurants including Just Salad and Chipotle are marking items that fit in the diet, like paleo before it, on their menus.

朗恩自稱氣候素食者,這個詞2015年首先出現在紐約時報上,隔年收入劍橋字典,如今變得更常見。一些應用程式提供氣候素食食譜,去年上架的Kuri就是一例。Just Salad、奇波雷等快速慢食餐廳一如先前推出「原始人飲食」般,現在也在菜單上把合乎氣候素食要求的菜式加以標註。

There are also climatarian-friendly brands, including Moonshot, a carbon-neutral company in San Francisco that makes a line of crackers from regeneratively grown ingredients with stone-milled, heirloom wheat and 100% recycled packaging.

有些品牌標榜對氣候素食者友善,包括美國加州舊金山碳中和公司Moonshot,製造一系列薄脆餅乾,採用再生農業生產的原料、石磨祖傳種小麥和百分之百再生包裝。

When Just Salad added a climatarian menu option in September, more than 10% of their salad sales came from that menu, said Sandra Noonan, the chain's chief sustainability officer, a position created in 2019.

Just Salad永續長珊卓.努南說,去年9月推出氣候素食菜單後,超過10%的沙拉營業額來自這種飲食。永續長是2019年新設的職位。

Those who follow the diet stick with fruits and vegetables that are in season relative to their region; they avoid meat that comes from factory farms; and they seek local ingredients because those have lower carbon footprints, said Brian Kateman, the president and co-founder of Reducetarian Foundation, a nonprofit organization in Providence, Rhode Island, that encourages eating fewer animal products. Many reducetarians are also climatarians: cutting back because they're concerned about the climate crisis.

美國羅德島州首府普羅維登斯的「減少肉食基金會」是提倡少吃畜產品的非營利組織,共同創辦人兼會長凱特曼說,氣候素食者堅持食用當地當季的蔬果,不吃工廠化農場生產的肉類,注重在地食材,因為碳足跡較少。許多少肉主義者也是氣候素食者,因為他們也擔心氣候危機。

Kateman, 31, became one after reading a 2007 book, "The Ethics of What We Eat," by Peter Singer and Jim Mason. He was horrified to learn that greenhouse gas emissions from agriculture increased by 12% from 1990 to 2019, according to the Environmental Protection Agency.

31歲的凱特曼讀了2007年出版、辛格和梅森合著的「飲食倫理」一書後,成了氣候素食者。他很震驚地從美國國家環境保護署的資料得知,從1990年到2019年,農業的溫室氣體排放量增加了12%。

While many climatarians aren't vegetarians, since they believe that chicken or lamb are much better choices than beef, some eschew meat altogether since vegetables overall have a lower carbon footprint.

許多氣候素食者並不吃素,他們認為吃雞肉和羊肉已經遠比吃牛肉好了,不過也有一些氣候素食者完全棄絕肉類,因為蔬菜類整體而言碳足跡較少。

 
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