A new study shows the how much green house gasses are emitted from the production of protein foods (The New York Times)

• The biggest green house gas emitters? Lamb, beef and cheese.
• If everyone in the U.S. stopped eating meat there would be a 4.5 percent decrease in greenhouse gas emissions worldwide.

The US energy trend is looking windier: 25 percent of electric generating capacity additions in 2010 were wind power (TreeHugger)

• Unfortunately, this down from about 40 percent over the last two years due to lag in investment during a weak economy.

A conservationist’s debate: Should we give up on saving some species nearing extinction today for the chance to save even more species down the road? (Conservation Magazine)

• A new model is opting for the latter – saving for the future.
• “They found that focusing resources only on the most-endangered species ‘will not typically maximize the number of species saved, as this does not take into account the risk of less-endangered species going extinct in the future.’”

A Dow Jones for the ocean’s health (Miller-McCune)

• A team of scientists is working to create an index from which the health of the ocean can be determined.
• Most marine research is focused on individual parts rather than the ocean system as a whole.
• The Ocean Health Index would provide context for projects and help ocean conservation on a grander scale.

Thisfish: How tracking your seafood improves sustainability and quality (smartplanet)

• The process is simple: the fishermen catch the fish and tag them.  The tagged fish end up in restaurants and fish markets.  Chefs and consumers can use the code on the tagged fish to determine who, how, where etc. the fish was caught by going online.

If the above embedded video does not display, here to view it.