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One of the impacts of ocean warming is a decrease in dissolved oxygen, with implications for valuable pelagic fish species. A study shows that the oxygenated upper ocean layer in the tropical northeast Atlantic thinned at a rate of around one metre per year between 1960 and 2010, and, by tracking individually tagged fish, demonstrates that this contraction in the oxygenated layer limited the movement of blue marlin.

Biofuels could be an important energy source, but they compete with food for cropland. An analysis of current crop production suggests that increasing yields of biofuel crops on existing cropland could avoid agricultural expansion and its associated impacts.

The United Nations programme to reduce emissions from deforestation and forest degradation (REDD) has matured substantially in the past year. Now the field must innovate to accommodate its growth, says Anna Petherick.

The inspirational political leadership needed to tackle dangerous climate change may be lacking, but some business leaders are taking the initiative.

Rotting food and other biological waste produce potent greenhouse-gas emissions. Tapping these gases and improving recycling rates would reap multiple benefits, reports Sonja van Renssen.

Public policy and investments alone cannot reduce vulnerability to climate change. Research shows that, with adequate institutional mechanisms, private adaptation choices can play an important role in improving society's climate resilience.