Achieving 30x30: Percentages Matter, We’re All in This Together, and What You Do to Help Counts Big-time

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Green space in the Chicago region (credit:  Chicago Wilderness Alliance ) Did you know that back in December, one of the most important planetary environmental agreements in history got approved in Montreal? This would be the “Kunming-Montreal Global Biodiversity Framework” (GBF), approved by the 15th Conference of Parties to the UN Convention on Biological Diversity, which clearly states the goal of protecting, conserving, and restoring 30% of Earth’s lands and waters by 2030. Not only was another opening created for the concept that non-human species have the right to exist and live their lives according to their kind in appropriate habitats, but indigenous peoples were included and given their due as primary keepers of land. If countries actually follow through on commitments (one of the biggest ifs) there might be a chance that biodiversity could start recovering, and we might have a chance of getting to half-earth by 2050. By providing enough habitat for 80% of species on earth, t
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Garlic Mustard Update

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Today in the woods I discovered several garlic mustard plants with the telltale holes in the leaves that indicate insect munchers, and several others that appeared to have some sort of fungal disease. Perhaps some sort of shift is beginning, so they'll eventually settle into the ecosystem?

Comments

Diana Studer said…
When I was carefully ripping out Paterson's Curse, I found a tiny caterpillar. Now what, do I leave a few?
May 9, 2010 at 2:44 PM
Adrian Ayres Fisher said…
Hmmm. What is Paterson's Curse? I'll have to go look that up.

I was just interested to see these signs on the garlic mustard because so far, biologists haven't found any biological controls that would keep it in check. I did leave those particular plants and will probably go back in a couple of days and look at them again.
May 9, 2010 at 9:12 PM
Anonymous said…
The whole garlic mustard issue is very interesting. If enough people start loving garlic mustard pesto,that could help. Re: Asian carp: noticed an article about a Chicago chef who is serving a ceviche made of that fish, and his customers liked it. :et's hope lots of chefs will follow that lead.
Good job on awareness raising.
M.
May 10, 2010 at 3:08 PM
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