On the left, a thriving wetland. The right, an arid forest. (Image Credit: Sam Perrin, CC BY-SA 4.0)
I’m standing on the dry side of the Murrumbidgee floodplain in country Australia. I say dry side, because whilst I’m standing on the harsh, dusty platform of soil and desiccated leaves that is pretty standard for this area, 15 metres away there’s a thriving wetland environment. It boasts waterbirds, a flock of emus, thirsty kangaroos, and fish. All that’s separating the wetland and dry land on which I stand is a road, only about half a metre above water level.
With the age of consumption well and truly upon us, we cover some of the more important things to consider when trying to eat sustainably (Image Credit: Love Food Hate Waste NZ, CC BY-SA 4.0)
Here at the Centre of Biodiversity Dynamics, we all pride ourselves in being a little more eco-conscious than most people (let’s not talk about the carbon footprint of our travels though). It is rare that we can make a meal together that involves meat since we are lousy with vegetarians. However, what we eat and how eco-friendly our diets actually are is a regular debate. This piece comes at the presupposition that the person reading this already has taken basic measures to be eco-friendly in their diet (i.e. not nomming on McDonalds’ reconstituted meat with a side helping of franken-fries). I am not going to talk about everything because there is frankly too much out there to discuss (and I’m not going to open a genetically modified can of worms).