Word: carbonized
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...crossing to Britain has become all but impossible over the years, as British immigration officials have increasingly tightened security, using sniffer dogs and carbon-dioxide detectors in the ports. As a result, thousands of immigrants have found themselves stranded along the French coast, living with little sanitation or clean water...
...such wrinkle: in a key concession to manufacturers, the Department of Transportation offers generous credits to carmakers that build advanced-technology vehicles. Manufacturers of electric vehicles will get credits that apply to the regulation's overall company pollution targets. However, the power-plant carbon emissions from generating the electricity to run an EV are not factored into the greenhouse-gas calculations for such vehicles, says Jim Kliesch, senior engineer with the Union of Concerned Scientists. "In truth, if you include system-wide emissions it's about half of what a conventional vehicle emits," he says...
...Another perceived soft spot in the White House proposal: carmakers will get carbon credits for selling their most efficient vehicles into California and other states that had adopted separate standards before the Obama Administration moved to harmonize an expanding patchwork of state and federal rules. The proposed solution results in an arrangement whereby carmakers who had been prepared to meet California's tough impending state rules (just to be able to sell in California) will now earn bonus credits for doing just that. "The concern is carmakers will be getting extra credits for what they would have done anyway," says...
...help fund development projects and have long sought to get others to join them, with mixed success. Brazil is one of only a few countries to have followed suit. Norway also taxes airline CO2 emissions and uses the receipts for overseas aid. (Read "France Considers a Tax on Carbon Emissions...
...ranks of the locavore movement, which promotes the use of locally grown produce, have been swollen in recent years by green chefs hoping to reduce their carbon footprints. But in famously gastronomic France, the trend has been surprisingly slow to catch on. In Paris, where restaurant menus boast langoustine from Madagascar and caviar from Iran, few gourmets imagine it possible to compose a meal from produce grown within 50 miles of the capital. But today, born-and-bred Parisian chef Yannick Alléno and a handful of others are doing just that. Their rhetoric stresses exclusivity and the revival...