- Posted By: John Stumbos
- Written by: Andy Fell, UC Davis
Warming streams could spell the end of spring-run Chinook salmon in California by the end of the century, according to a study by scientists at UC Davis, the Stockholm Environment Institute (SEI) and the National Center for Atmospheric Research (NCAR).
There are options for managing water resources to protect the salmon runs, although they would impact hydroelectric power generation, said UC Cooperative Extension associate specialist Lisa Thompson, director of the Center for Aquatic Biology and Aquaculture at UC Davis. A paper describing the study was published online recently in the
- Author: Chris M. Webb
"Biodiversity is critical to future health of California’s ecology and economy," an article by UC Ag and Natural Resources associate vice president Barbara Allen-Diaz and published in California Agriculture journal, provides important information for all Californians. It is vital that we have a clear understanding of these issues in order to make wise decisions now and in the future.
The “web of life” is a delicate interconnectedness of all organisms and environments on earth. We are a part of this intricate web and have a responsibility to take the best possible care of our...
- Author: Janet Byron
A lack of pollination by honey bees — brought on by increased insecticide use to control onion thrips — was linked to a sharp decrease in yields of California onion seeds, according to research published in the July-September 2011 issue of the University of California’s California Agriculture journal.
“Honey bee visits to onion flowers were negatively correlated with the number of insecticides applied per field and field size,” wrote the study’s authors, Rachael F. Long of UC Cooperative Extension in Yolo County and Lora Morandin of the Department of...
- Author: Ann King Filmer
The University of California, Davis, is launching a new undergraduate major — “Sustainable Agriculture and Food Systems.” The program integrates several subjects to give students an understanding of the many issues facing contemporary farming and food systems, including production, processing, distribution, consumption, and waste management.
As noted in the Los Angeles Times, “With rising public interest in where our food comes from — as well as in "green" living — it makes sense that higher education would be eager to attract students who want to tap into the intersection between these two fields.”
- Author: Chris M. Webb
Soil erosion threatens our ability to feed ourselves in the future. Current concerns regarding soil erosion include economic vitality, environmental quality and human health.
How can losing a little soil to erosion be such a concern? Soil formation is a very slow process. It takes nature between 300 to 1,000 years to replace soil lost over a 25-year period at a loss rate of 1 mm per year (25 mm is approximately 1 inch)
Erosion reduces the productivity in several ways: Plants are not able to use nutrients as efficiently, seedlings are damaged, rooting depth is decreased, soil’s water-holding capacity is diminished, permeability is decreased, runoff increases and the infiltration rate declines. The loss of healthy soil...