Mangroves, typically found in tropical and subtropical regions, are migrating farther poleward and expanding their range as the climate warms, transforming coastal ecosystems and habitats globally.

Researchers documented Mangroves at unprecedented northern latitudes in the U.S., such as southern Georgia and north of the Florida border, over 80 kilometers farther north than previously recorded.

In Australia, mangroves migrate from East to West, influenced by factors like rising sea levels, precipitation, and sediment accumulation.

The trees thrive in saltwater environments and grow in dense stands along coastlines, forming a protective buffer against erosion, storms, and tsunamis. They are crucial for the coasts of 123 countries.

In the last 40 years, mangroves have suffered a 20% loss due to human activities, natural retraction linked to sea-level rise, temperatures, and precipitation patterns.

Efforts to safeguard these ecosystems have reduced the loss rate by almost 23% in the last decade, mainly due to the decline in aquaculture, a major cause of mangrove deforestation.

Mangrove stands build land, protect coastlines, and sequester more carbon than any other plant, providing a defense against climate change.

The migration towards marshes and inland areas like the Amazon delta may impact migratory bird species, freshwater fish species, and surrounding ecosystems.

Sources: Scientific American, Popular Mechanics, Cambio16, EurekAlert

This article was written in collaboration with Generative AI news company Alchemiq.

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While lab-grown hamburgers and chicken are already in development around the world, Israel's Aleph Farms claims to be the first company to have developed steak in a laboratory and is in talks with some high-end restaurants in the United States, Europe, and Asia to have it on the market in 2021.

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It plans initially to offer minute steak developed from a small number of cells taken from a cow, avoiding the need to slaughter the animal in the process or use antibiotics which can be harmful to meat-eaters.

Aleph Farms hopes to have its product on a limited number of restaurant menus from 2021 in a trial phase, aiming for an official launch in 2023, first in restaurants and then in stores.

Its next product will be a thick steak with "the properties that we like and we all know," said Neta Lavon, vice president for research and development.

A serving of its minute steak – a thin slice of meat that cooks very fast – currently costs around $50 but Aleph Farms says it hopes to bring that down by 2021 to only a slight premium to current prices of steak offered in restaurants.

Eventually, it aims for mass production, bringing the price down further and making its steaks viable for sale in lower-priced steak houses.

Didier Toubia, co-founder and CEO of Aleph Farms, said the company has ambitions to be one of the world's top three meat producers within 20 years, challenging market leaders like Tyson Foods, which has invested in another Israeli startup developing cultured meat, Future Meat Technologies.

Toubia, however, did not give a revenue target for its product.

He set up the company in 2017 in partnership with Technion-the Israel Institute of Technology and food maker Strauss Group's incubator The Kitchen. In May, it raised $12 million from investors including Cargill, and it has now raised $14 million to date.

Demand for traditional meat substitutes is growing and analysts estimate the US plant-based meat market, for example, could be worth $100 billion by 2035.

The number of startups producing laboratory-developed meat has risen from four at the end of 2016 to more than two dozen by last year, according to market researcher the Good Food Institute.

Dutch startup Mosa Meat projects the cost of producing a hamburger will be about 9 euros ($10) once production scales up.

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