Carbon dioxide has been pumped underground and turned rapidly into stone, demonstrating a radical new way to tackle climate change.
The unique project promises a cheaper and more secure way of burying CO2 from fossil fuel burning underground, where it cannot warm the planet. Such carbon capture and storage (CCS) is thought to be essential to halting global warming, but existing projects store the CO2 as a gas and concerns about costs and potential leakage have halted some plans.
The new research pumped CO2 into the volcanic rock under Iceland and sped up a natural process where the basalts react with the gas to form carbonate minerals, which make up limestone. The researchers were amazed by how fast all the gas turned into a solid – just two years, compared to the hundreds or thousands of years that had been predicted.
“We need to deal with rising carbon emissions and this is the ultimate permanent storage – turn them back to stone,” said Juerg Matter, at the University of Southampton in the UK, who led the research published on Thursday in the journal Science.
Matter said the only thing holding back CCS was the lack of action from politicians, such as putting a price on carbon emissions: “The engineering and technology of CCS is ready to be deployed. So why do we not see hundreds of these projects? There is no incentive to do it.”
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Proposals for national food strategy calls for UK farming ‘revolution’ in response to climate change and food security (2010)
Britain must grow more food, while using less water and reducing emission of greenhouse gases, to respond to the challenge of climate change and growing world populations, the environment secretary, Hilary Benn, said yesterday.
“Food security is as important to this country’s future wellbeing, and the world’s, as energy security. We need to produce more food. We need to do it sustainably. And we need to make sure what we eat safeguards our health,” he said.
Launching the government’s food strategy for the next 20 years with a speech to the Oxford Farming Conference, he proposed a consumer-led, technological revolution to transform UK farming.
“We know that the consequences of the way we produce and consume our food are unsustainable to our planet and to ourselves,” he said. “We know we are at one of those moments in our history where the future of our economy, our environment, and our society will be shaped by the choices we make now.”
He said consumers, rather than retailers, should lead by buying “greener” food, wasting less and growing more of their own: “People power can help bring about a revolution in the way food is produced and sold.”
Food businesses, supermarkets and manufacturers would follow consumer demand for food that was local, healthy and had a smaller environmental footprint – just as consumers had pushed the rapid expansion of Fairtrade products and free range eggs in the last decade, Benn said.
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