You can also get involved with groups in the Oceans Portal community, such as Waves of Change, that is working to protect the oceans and use ocean resources in a more sustainable way.
If you are a professional in an ocean related field, there are several ways you can become involved as a contributor.
Three of the key opportunities for ocean experts are described below:
Authors - contribute content auch as articles, video, news, and resources and/or expanding existing articles in areas of expertise.
Topic Editors - oversee specific subject areas in the oceans arena, often as part of large group of editors on a subject. They approve, recommend for revision, or decline articles for publication, and help set overall content and governance policies. Topic Editors are also encouraged to contribute articles in their areas of expertise. Your contributions are commensurate with your time constraints and interest.
Networking Contributor - Network contributors identify colleagues, partners, students, etc., in their respective networks who they have determined can make a valuable contribution to the Oceans Portal and invite them to submit their contributions. As a trusted ocean expert, we invite you to recruit your colleagues to join us.
There are also roles for non-oceans experts in many areas. We need volunteers with skills in copy-editing, design work, or image gathering.
Why allocate your scarce time to this initiative?
There are many potential rewards:
Your work will reach a wider and more diverse audience than with traditional print publications.
Your work remains up-to-date.
Your work will enhance your professional development.
You will be part of a publishing model that is rapidly changing the world with timely content and expert review for quality assurance.
Your professional networks will be enhanced.
If you are interested in making a contribution and joing the team please send an email
to Dr. David W. Randle expressing your interest.
Food Choices Are A Key Strategy for Sustainable TourismLast Updated on 2013-11-25 12:44:35Most people agree that good tasting food is part of what makes our travels more enjoyable. Unfortunately, the food served at tourism resorts is often not very sustainable.
Our food choices do impact tourism in several ways including the climate change impacts, higher energy costs, soil erosion and loss of agricultural land, and marine environment pollution from fertilizers.
It is estimated that global food production contributes between 14 and and 22% of total CO2 the world produces every year.
Food production is one of the greatest sources of greenhouse gas emissions including:
emissions from animals
transport of food
deforestation to develop cropland
The U.N. Food & Agriculture Organization reports that our diets, especially meats, may cause more CO2 than industry or transportation.
Higher energy costs can make tourism operations less profitable. As... More »
Pacific Ocean warming faster than it has in 10,000 years, study findsLast Updated on 2013-11-05 07:00:32By Tony Barboza
Los Angeles Times
LOS ANGELES — Scientists have struggled to explain a recent slowdown in the rise of global surface temperatures while skeptics have seized on the 15-year lull to cast doubt on the science of climate change.
A new study offers one explanation of where much of the heat trapped by greenhouse gas emissions is going: the ocean.
Scientists found that parts of the Pacific Ocean are absorbing heat faster than they have over the past 10,000 years. The results, published this past week in the journal Science, suggest seawater is capturing far more energy than previously thought, for now sparing land-dwellers some of the worst effects of climate change.
The ocean’s heat content, which has been measured since the 1960s, accounts for about 90 percent of the earth’s warming, the study says, making it a more reliable indicator of climate change... More »
Ocean Warming Faster Now Than in 10,000 YearsLast Updated on 2013-11-02 10:48:37Pacific Ocean waters warmed 15 times faster in the last six decades than they did over the last ten millennia.
Published October 31, 2013
The ocean depths may store more heat from global warming than suspected, suggests a 10,000-year record of past ocean temperatures measured in Indonesian seafloor cores.
At the same time, since 1950 Pacific Ocean waters have been warming at a rate 15 times faster than the rest of the seafloor, as reported in the journal Science.
"Under normal, natural conditions the oceans are a buffer for temperature changes in the atmosphere," says study lead author Yair Rosenthal of Rutgers University in New Jersey. "But right now, we are completely out of equilibrium." (See "What is Global Warming?")
Because the ocean... More »
Plastics Contaminating Lakes, GloballyLast Updated on 2013-10-18 21:57:37
Toxic plastic pollution is filling up the Great Lakes, the European lakes and even the subalpine lakes in Europe's famed Alps. This insidious byproduct of petroleum has infiltrated marine food webs and humans are indeed in harms way.
It wasn't until World War II that polyethylene (plastic single-use disposable bags, dispensable bottles), propylene (bottle caps, fishing gear) and polystyrene (take-away food containers) were invented, and by the late 1960s being mass-produced. By 1979, the production of plastics in the U.S. eclipsed that of steel. Today, globally, humans produce 280 million metric tons of plastic annually.
Plastics are long chains of monomer hydrocarbon molecules, and one of the principle ingredients of all plastics is crude oil. How much? Four percent of the entire world supply, or about 3.4 million barrels of oil, are used to make them each day.
Earth's... More »
Ocean Deteriorating More Rapidly Than ThoughtLast Updated on 2013-10-15 18:06:24By Alex Kirby, Climate News Network
LONDON – Marine scientists say the state of the world’s oceans is deteriorating more rapidly than anyone had realized, and is worse than that described in last month’s U.N. climate report from the Intergovernmental Panel on Climate Change.
They say the rate, speed and impacts of ocean change are greater, faster and more imminent than previously thought – and they expect summertime Arctic sea ice cover will have disappeared in around 25 years.
Their review, produced by the International Program on the State of the Ocean (IPSO) and the International Union for the Conservation of Nature (IUCN) and published in the journal Marine Pollution Bulletin, agrees with the IPCC that the oceans are absorbing much of the warming caused by carbon dioxide and other greenhouse gases.
But it says the impact of this warming, when combined... More »
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