NewsBites

Snow business overheating almost everywhere

Waikato's Professor, Holly Thorpe, says with New Zealand’s two major North Island ski fields in financial trouble, coupled with the combined impact of COVID-19 on national and international tourism, this year’s very poor snow season has hit hard.

In a recent article published in The Conversation, Thorpe, who specialises in the sociology of sport, says the future of snow sports on the slopes of Mt Ruapehu remains uncertain, directly and indirectly affecting many businesses and livelihoods.

Her comments come after Ruapehu Alpine Lifts (RAL), which runs the Turoa and Whakapapa ski fields, ran up debts of NZ$40 million and has gone into voluntary administration. But RAL is not the first ski company to struggle under increasingly unpredictable winters.

Shorter or less predictable ski seasons and warmer temperatures are already causing closures elsewhere, she noted. Some foreign ski fields are pivoting to cater for summer recreational tourism, such as mountain biking and hiking.

Some ski resorts in North America, Europe and Australia are now facing uncertain futures. One US study found revenues could fall 40-60 per cent (on average) by 2080. The research is clearly showing the ways we currently practise and consume snow sports are unsustainable.

Scientists from New Zealand's National Institute of Water and Atmospheric Research (NIWA) recently modelled the potential impact of climate change on snow levels in New Zealand. Their report showed an average gradual decrease in snow at nearly all elevations as the century progresses.

While all ski areas will experience this, the effects will vary depending on their location and elevation. Under the warmer climate change predictions, the study showed snow depths The melting gondola on Aspen Mountain provides a surreal visualisation of climate change.

between 83 per cent and 45 per cent of current maximums at lower elevation sites by 2040.

By 2090, this will be further reduced (on average) to approximately 48 per cent to nine per cent of current maximum snow depths. According to NIWA snow and ice scientist Dr Jordy Hendrikz, "from these results we expect to see a gradual change in snow levels but we should be able to continue to make snow, even under a more extreme climate scenario, right out to the 2090s."

Hendrikz remains upbeat, but Thorpe has her reservations. "While some may see innovations in snow-making technologies as future-proofing the ski industry, resorts becoming highly dependent on their capacity to make artificial snow raises serious ethical and environmental concerns. The process uses huge amounts of water, and chemical, and biological additives, with ramifications for mountain ecosystems and potentially human health," she says. There are other impacts also. "For those privileged enough to visit often expensive ski resorts, the pristine mountain environment is central to the experience. Yet ski resorts are far from environmentally friendly. With thousands of visitors every day, they have enormous carbon footprints."

Indigenous land rights the key to biodiversity preservation

The world’s healthiest, most biodiverse, and most resilient forests are located on protected Indigenous lands. That’s according to a new study1 that suggests that protecting Indigenous and human rights is not only compatible with climate conservation goals, but key to future efforts.

“The combined positive effects of state legislation and Indigenous presence in protected-Indigenous areas may contribute to maintaining tropical forest integrity,” the authors write in Current Biology. “Understanding management and governance in protected-Indigenous areas can help states to appropriately support community-governed lands.”

Years of research has shown that Indigenous peoples are the world’s best land stewards and a crucial part of protecting biodiversity. Indigenous land contains 80 per cent of the world’s remaining biodiversity of which nearly a quarter is managed by Indigenous people. According to a 2020 paper, 47 per cent of threatened mammals live on, and are protected by, Indigenous land and management.

When Indigenous peoples are given legal and financial support for land management, the results benefit the world.

New York City mayor makes plant-based meals primary healthcare option

New York City Mayor Eric Adams and New York City Health + Hospitals (H+H) CEO

Dr.Mitchell H. Katz have made culturally diverse plant-based meals the primary dinner options for inpatients at

H+H/Lincoln, Metropolitan, and Woodhull Hospitals.

The dinner program expands on the healthcare system’s NYC Mayor, Eric Adams successful plant-based lunch default program — launched in March of this year and now boasts a 95 per cent satisfaction rate.

“When it comes to preventing dietrelated chronic disease, there is a growing recognition that it’s not our DNA — it’s our dinner,” said Mayor Adams. “Since January, we have introduced Plant-Powered Fridays into schools, introduced fresh produce into the nation’s only municipal emergency food system, and expanded Plant-Based Lifestyle Medicine Clinics to public hospitals across all five boroughs. "Now, we are proud to announce the successful rollout and expansion of default plant-based lunch and dinner options at all

H+H sites," he said in a special release. "This transformative program is already changing lives, empowering patients to take control of their own health and further cementing New York City as a leader in preventive medicine.”

“In the event we or a loved one has to be in the hospital, we should know that the food served will be comforting, tasty, and health promoting,” said Deputy Mayor for Health and Human Services Anne Williams-Isom.

“Expanding plant-based offerings helps us do just that. Thank you to our food service partners and patient navigators for making this initiative both delicious and successful.”

“As a primary care physician, I speak with all of my patients about the importance of a healthy diet and how it can help fend off or treat chronic conditions like type 2 diabetes, high blood pressure, and heart disease,” said NYC Health + Hospitals President and CEO Mitchell Katz, MD. “Our new meal program is rooted in evidence for health benefits and environmental sustainability and expands on the success of our Meatless Mondays Program.” NYC H+H Plant-Based Dish: Southern Black-eye Pea Casserole with Plant Based Corn Bread topped with Plant Based Shredded Cheese. Each year, H+H serves about three million meals for lunch and dinner. About half of all inpatients are eligible for plant-based dishes, and 60 per cent have chosen them since the plantbased default program was launched — contributing to approximately 864,000 plant-based meals per year being served. It also builds on the Meatless Mondays initiative — launched in 2019 — in collaboration with then-Brooklyn Borough President, Eric Adams.

Patients considered high-risk, those who are prescribed a special diet or given a referral, can meet with one of more than 100 registered H+H dieticians to learn more about the benefits of a plant-based diet. There are 14 new plant-based options with a selection offered each day.

The meals are inspired by the flavours of Latin, Asian, and other cuisines that represent the health system’s diverse patient population. Thai noodle bowls, Spanish vegetable paella with yellow rice, and a Southern black-eyed pea casserole are just some of the new “chef’s choice” options being offered to patients at these three sites. Food Service Associates work with patients on meal choice and selection from the beginning of their stay until they are discharged, and encourage them to choose healthy meals as part of their healing and recovery plan of care.

“Food is medicine, especially in our moments of sickness. Nutritious, healthy food should be available wherever New Yorkers are, but especially in institutions that are meant to restore health,” said New York City Department of Health and Mental Hygiene Commissioner Dr Ashwin Vasan. “It starts with us, and we must lead by example," he said.

Hungry humans circle as rare Grevy Zebra die in Kenya

International media has reported a twoyear Kenyan drought has wiped out two per cent of the world’s rarest zebra species and increased elephant deaths as well, as the climate crisis takes its toll on the east African nation’s wildlife.

Animal carcasses rotting on the ground – including giraffes and livestock – have been a common sight in northern Kenya, where unprecedented dry spells have been chipping away at already depleted food and water resources.

The Grevy Zebra, the world’s rarest zebra species, has been the worst hit by the drought.

“If the approaching rainy season fails, Grevy’s zebra face a very serious threat of starvation,” Belinda Low Mackey, director of the Grevy’s Zebra Trust, said. “Since June, we have lost 58 Grevy’s zebra, and mortality cases are rising.”

Even camels, which can survive long periods without water, are affected.

“Camels are a valuable resource for many people in this region,” Suze van Meegen, an Emergency Response Manager for the Norwegian Refugee Council in East Africa, told CNN. “The deserts of Kenya are now littered with their carcasses.”

Kenya is on the brink of its fifth failed rainy season, and its metrological department forecasts “drier-than-average conditions” for the rest of the year.

Overall, drought and rising prices are fueling insecurity. Conservationists worry that more endangered species will die.

Herds are splintering into the smallest units to survive, and the demand for bush meat from hungry humans is increasing.

CREPES WITH APPLE CASHEW CREAM

Nothing beats fresh berries over summer. What about taking them a step further and encase them in a wholemeal crepe with a dash (or a dollop!) of whipped apple cashew cream. by Catherine Barclay| serves 6

INGREDIENTS - Apple Cashew Cream

1/2 cup 1 cup 1 tsp raw cashew nuts stewed apple vanilla extract

INGREDIENTS - Crepes

1 cup 1 cup 1 Tbsp 1/4 tsp 1 tsp 3 2 Tbsp whole wheat flour plant milk (I used soy) baking powder vanilla extract cinnamon dates, pitted linseed (flaxseed)

METHOD - Apple Cashew Cream 1. Soak the cashew nuts in hot water for at least 30 mins 2. Drain cashews and place all ingredients into a blender and blend until creamy and smooth. 3. Place into a bowl and place in the fridge while the crepes are created.

METHOD - Crepes 1. Add all ingredients into a blender and mix until the dates are broken up and the batter is smooth. 2. Make sure the batter is not too runny but is not too thick so that it can't be spread over a pan. 3. Heat a nonstick frying pan on medium heat, pour around a 1/4 cup of batter into pan and move pan so that the batter spreads into a large circle. 4. Heat until bubbles form and when you put a spatula underneath the batter, it lifts easily. Flip and continue to heat for around 1 min. 5. Move crepe to a preheated plate and repeat. 6. Fill each crepe with a generous amount of cashew cream along the middle and fold in the sides. Top with your favourite berries and chopped peanuts.