Generous nature
Weighing costs and benefits of motivating landowners to reforest the Panama Canal Watershed
January 18, 2019
How far should we go when paying for natural services? Economic sciences can help us calculate the exact amount
How far should we go when paying for natural services? Economic sciences can help us calculate the exact amount
Through the long-term study of different landscapes in the Panama Canal Watershed, and the environmental services they offer, the Agua Salud project aims to use its data to improve human welfare and ensure a more sustainable future throughout the tropics
A scientific mission in the Panamanian jungle found some of the largest trees in the country
Edwin H. García started as a Bachelor student in Agua Salud 8 years ago. Now he leads a research project that will allow for estimating the value of native trees for reforestation and restoration
As oceans warm and become more acidic and oxygen-poor, Smithsonian researchers asked how marine life on a Caribbean coral reef copes with changing conditions.
Helene Muller-Landau, staff scientist, was invited to write an authoritative review about carbon storage in forests. Her team combed through existing studies and came up with some novel conclusions of their own.
Deforestation scenarios show the importance of secondary forest for meeting Panama’s carbon goals.
Can smart reforestation lessons from the Smithsonian’s Agua Salud Project in the Panama Canal watershed benefit Indigenous communities on deforested land in Western Panama?
A generous grant to support international partnerships and training will enable GEO-TREES to offer the free, online data needed to verify the amount of carbon stored in complex forests worldwide, in real time.
The Smithsonian Bird Friendly coffee and cocoa certification program just opened its new Latin American office at the Smithsonian Tropical Research Institute (STRI) in Panama, making it easier for regional coffee and chocolate industries to join the global movement to produce sustainable coffee and chocolate.