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Pamela Martin Assistant Professor in Geophysical Sciences Areas of Expertise:
Steve Koppes |
Background:
Pamela Martin’s research focuses broadly on reconstructing changes in deep ocean temperature, chemistry and circulation to understand oceanic controls on climate change. She is interested in the links between ocean cycles, atmospheric carbon dioxide and climate change on time scales ranging from that of a human lifetime to hundreds of thousands of years. Her research techniques include measuring the chemical composition of fossils and formulating computer simulations. In 2006, Martin co-authored a study showing how the food that people eat is just as important as what kind of cars they drive when it comes to creating the greenhouse gas emissions that many scientists have linked to global warming. This study has led Martin to additional work on food production and the environment, including a field-study begun in 2009 to assess the energy efficiency and greenhouse gases associated with food from small-scale, diversified farms.
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News clippings:
Rethinking the Meat-Guzzler NEW YORK TIMES January 27, 2008 Humans' beef with livestock: a warmer planet Meat Is a Global Warming Issue |
Press releases:
Climate scientists spotlight Arctic warming, plight of polar bears Study: vegan diets healthier for planet, people than meat diets |
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Chronicle articles:
Want to help the planet? Eat a salad May 11, 2006 |
Additional materials:
Website |
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