When you fill a sink, the water rises at the same rate to the same height in every corner. That's not the way it works with our rising seas.According to the 23-year record of satellite data from NASA and its partners, the sea level is rising a few millimeters a year -- a fraction of an inch. If you live on the U.S. East Coast, though, your sea level is rising two or three times faster than average. If you live in Scandinavia, it's falling. Residents of China's Yellow River delta are swamped by sea level rise of more than nine inches (25 centimeters) a year.These regional differences in sea level change will become even more apparent in the future, as ice sheets melt. For instance, when the Amundsen Sea sector of the West Antarctic Ice Sheet is totally gone, the average global sea level will rise four feet. But the East Coast of the United States will see an additional 14 to 15 inches above that average.
"If I offered you a bruised banana, you probably wouldn’t be interested,” said Jonathan Deutsch, PhD, director of Drexel University’s Center for Hospitality and Sport Management. “But what if I offered you some banana ice cream on a hot summer day? I bet you’d find that a lot more appealing.”It was this simple observation that inspired a new model for recovering would-be wasted – or surplus – food and repurposing it to feed hungry people, generate revenue and even create jobs. The model was recently piloted in West Philadelphia, home to a large population of low-income and food insecure individuals, as part of the Environmental Protection Agency’s Food Recovery Challenge with support from Brown’s Super Stores.Compiled by researchers from Drexel University, University of Pennsylvania, Cabrini College and the EPA, the results were published in Food and Nutrition Sciences, a peer-reviewed international journal dedicated to the latest advancements in food and nutrition sciences. The report also projects the amount of food that could be saved if the program was replicated nationally.