Friday, May 8 marked the triumphant return of the research vessel Thomas G. Thompson, which arrived home to a sunny Seattle after 823 days at sea. University of Washington Oceanography community members waited along the city’s waterways (practicing social distancing) from the Ballard Locks to the UW campus holding welcome home signs. The excitement was palpable, with many documenting the moment via social media for their colleagues who weren’t there in person.
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Plastic pollution is an increasingly present threat to marine life and one which can potentially impact your dinner table. Oysters, and other economically valuable shellfish, filter their food from the water where they may also inadvertently capture tiny microplastics. The ingestion and accumulation of these microplastics can have detrimental effects on their health and may be passed to other animals, including humans, through the food chain.
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Join the UW College of the Environment to recognize the recipients of the College Awards, have some fun in the sun and celebrate the academic year gone by. All College faculty, staff, students and their guests are welcome.
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“I’m an environmentalist, does that mean I should stop eating fish?” What began as an innocent question from a coworker worried about their environmental output sparked research that ultimately led UW School of Aquatic and Fishery Sciences Professor Ray Hilborn to answer the question: Just how sustainable is the fish burger? The short answer is very. After collecting data at the Alaska Salmon Program (specifically Bristol Bay and Prince William Sound), Hilborn found that Alaskan net fisheries have particularly low greenhouse gas usage, especially when it comes to sockeye salmon, pink salmon and pollock.
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Farming and food production can be made more compatible with bird and wildlife conservation, says University of Washington ornithologist John Marzluff in his latest book. “In Search of Meadowlarks: Birds, Farms, and Food in Harmony with the Land” was published in February by Yale University Press. “Agriculture and wildlife can coexist,” Marzluff, a professor of environmental and forest sciences, writes, “if farmers are justly rewarded for conservation; if future technological advancements increase food production and reduce food waste; and if consumers cut back on meat consumption.”
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