My four strange but true Bank Holiday stories
With the August bank holiday a few days away, now is a good time to look back at four of this year’s amazing but true green stories.
Midlands energy expert Ron Fox, of Noreus Ltd on the University of Keele Science Innovation Park (www.noreus.co.uk), picks his favourite recent environmental tales.
- There may be a bitter taste in the mouth for tea drinkers in future because of the increasingly erratic weather, says a report by Christian Aid. The charity says that the well-known tea brands depend on stable temperatures and reliable rainfall, but these conditions are becoming less predictable as the planet warms. This in turn is disrupting the balance of compounds such as catechins, amino acids and polyphenols that determine a tea’s flavour and quality. Leading tea-producing countries such as Kenya, India and Sri Lanka, which have all experienced more frequent extreme weather and rising temperatures, say it is getting harder to guarantee the familiar taste of the beloved smooth British brew with smaller tea leaves and climate changes. Christian Aid is calling for more support for farmers and warn the weather disruption is likely to push up prices for tea drinkers.
- Scientists have found an unusual solution to the problem of plastic pollution – they have transformed the waste packaging into one of the most effective drugs for Parkinson’s disease. Researchers at the University of Edinburgh have used a specially engineered bacteria to convert a common plastic in food and drink packaging into L-Dopa, which increases the dopamine in the brain. This chemical controls movement and is regarded as one of the top ways to manage the symptoms of Parkinson’s disease, including tremors, stiffness and slow movement.
The scientists said it was the first time a biological process had been used to transform waste into medicine for a neurological disorder. They said plastic is often seen as an environmental problem, but it is also a huge and largely untapped source of carbon. About 166,000 people in Britain have Parkinson’s and the number is expected to rise as the population ages. - Even Eurostar is having to adapt to higher temperatures. The cross-Channel railway operator has upgraded its £1.7 billion order for up to 50 double decker Celestia trains, which had previously been designed to cope with conditions of up to 45C. Now this has been increased to 55C by changing the material used in components for the air-conditioning units. The 200-metre long trains, to be built by Alstom, will offer 20 per cent more capacity, will last up to 30 years and will support the launch of direct services from London to Geneva and Frankfurt. Even this summer the extreme temperatures meant several services from London to the Continent had to be cancelled.
- The extreme weather this summer has been too much even for the horses which pull carriages full of tourists round the historic sites in Palermo in Sicily. The mayor of Palermo said temperatures of nearly 40C were too much for the animals’ welfare. Now the city’s 38 carriage operators – known locally as gnuri – are converting their licences for next year into permits for electric golf carts, tuk-tuks or vehicles designed to look like carriages.
“It is amazing to read how climate change is affecting so many aspects of our life, some of which are totally unexpected,” said Ron. “But it is also very encouraging to see how humans are coming up with incredible solutions to these problems.”
This article raises some interesting questions, he added. Have you noticed any changes in the taste of your daily cup of tea? Have your holidays been affected in any way by climate change? Should we be doing more to protect our animals in these soaring temperatures? Send your views to Ron Fox at [email protected]
Ron added: “If you want any green energy advice, call me on 0845 474 6641 or contact me here. In the meantime, have a happy Bank Holiday.”
Next week – Four more strange but true Bank Holiday stories.
Caption: Problems brewing as the increasing erratic weather is having an effect on the taste of our tea. Picture: John Butterworth
