GrowUp: the future of food - "The new concept of commercial aquaponics, argue Hofman and Webster, has a much-reduced environmental impact. Companion farming fish and crops dates back to the Aztecs, but it took until the 2010s, in Chicago, to move it indoors at any scale. In the UK, only eco-smallholdings have so far attempted it, and the only European aquaponics farms of note use purpose-built greenhouses. GrowUp's model, by contrast, is to fit out empty urban buildings, use no chemicals, employ LED lights, source 100 per cent renewable energy and, crucially, be based within five miles of its customer base in a dense urban area."
How to feed 9 billion people: The global food supply is starting to get tight, with increasing sensitivity to droughts and floods causing price spikes and food shortages. The UK commissioned a report to examine how to feed a planet with a population that is set to increase to 9 billion by 2050. [more inside]
How to Save a Dying Ocean - "New England fishermen have mixed feelings about a programme designed to allow overfished species to recover. Mark Schrope reports on how catch shares have scientists fishing for answers." (via) [more inside]
The End of Fish - maybe it's finally time for an environmental accounting, cuz the 'bill' is coming due; stocks and flows, folks.
The story began quietly enough on May 18, 2002, when an angler caught an 18 inch fish in a Crofton, Maryland pond. In 2005 a fisherman is reported saying "We would throw one in the cooler, two others would jump out and we'd have to chase them through the woods." Frankenfish, timeline of the snakehead story in the USA. The snakehead is a voracious, predatorial fish, capable of walking, attacking men, living up to 4 days out of water and now spreading from state to state. Video of snakeheads eating (disturbing). Another kind of snakehead, the smuggler of humans. Mentioned previously on MetaFilter. [via]
Science doesn't always take place in labs, and scientists aren't always the right folks to turn to for answers. Sometimes you just have to ask a lobsterman. [more inside]