Carla Archibald on Muck Rack

Carla Archibald

Hawthorn East, Melbourne
As seen in: MSN, Nature, Wiley Online Library, ABC News (Australia), The Conversation, Phys.org, Salon, New Zealand Herald, Eco-Business, Inner Self Magazine and
Conservation scientist, food enthusiast and postdoc @DeakinCIE researching conservation within food systems (she/her) 🏳️‍🌈 🐘: CarlaWildlife@ecoevo.so
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Articles

Synthesizing the ecosystem services benefits, synergies and trade-offs of forest restoration in China

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By Tao Hu, Jian Peng, Zihan Xu, Huining Zheng, Jiayao Shu, Jiabin Wang, Jianquan Dong, Yi’na Hu, Carla Archibald
| Nature Verified
Abstract China’s forest restoration represents a proactive, state-led nature-based solution aligned with national climate commitments. Although previous studies assessed individual ecosystem services, few studies systematically evaluated the overall ecosystem services interactions across ecological engineering zones. Our review of 133 studies revealed strong carbon-soil-biodiversity synergies, yet water conservation varied and socio-economic benefits remained underrepresented.
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Flexible Climate Adaptation Can Substantially Reduce Conservation Costs and Mitigate Risk

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By Brooke Williams, Carla Archibald, James Brazill-Boast, Michael Drielsma
| Wiley Online Library Verified
1 Introduction Climate change is profoundly restructuring ecological dynamics and ecosystems (Pinsky et al. 2018; Scheffers and Pecl 2019; Hanson et al. 2020). If targets such as the Global Biodiversity Framework's target to protect 30% of the Earth's ecosystems by 2030 are to successfully secure biodiversity for the long term, they must account for climate change (CBD 2013).
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Cane toads on the barbie? How eating invasive species might help manage them

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By Carla Archibald
| Daily Bulletin AU Verified
Eating rabbit, camel, carp, feral cat, deer and cane toad might sound extreme to some, but it’s gaining attention as a solution to tackle the growing impact of invasive species. Now, Tony Armstrong hosts the ABC series Eat the Invaders, inspired by artist Kirsha Kaechele’s 2019 cookbook and MONA exhibition Eat the Problem.
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