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We used over 154 000 scale samples collected from salmon fisheries in the large River Teno system over a 40-year period to quantify life history diversity and long-term trends. We identified 120 different life history strategies, including combinations of smolt (2–8) and sea ages (1–5) and previous spawning events. Most strategies were rare; 60% of individuals matured after 1 year at sea following 3–5 years in fresh water. Age at maturity changed with an increase in two-sea-winter salmon and previous spawners and a decline in three-sea-winter fish. Smolt age distribution showed a decreasing proportion of age-3 smolts, while that of age-5 smolts increased. Fishing gear and fishing season times selected for fish differing in life history strategies. Temporal variation in life histories reflected changes in both fisheries and the changing environment. There was an inverse relationship between years spent in fresh water and sea age. Biocomplexity was manifested by the multiple year classes (6–11) present in annual runs, which increased with years, reflecting an increase both in previous spawners and sampling effort. The high number of cohorts spawning simultaneously each year indicates strong generational overlap, which has been suggested to maintain genetic diversity and thereby resilience via the portfolio effect.

L 2,3 -MM Auger spectra of argon have been measured with very high resolution using excitation by monochromatic synchrotron radiation. The photon energy was selected slightly above the 2p ionization threshold for creation of the single 2p core hole state only. The Auger spectra are thus free from any satellite lines originating from two-hole initial states and therefore well suited to study the configuration interaction in the final ionic state of the decay. Electron correlation is investigated by calculating the energies and intensities of the transitions using the multiconfiguration Dirac-Fock method and by comparing them with the experimental results.

Purpose Significant reductions in greenhouse gas emissions from food production and consumption can be made at the level of individual diet. Together with the food and beverage sector, consumers could play a significant role by making informed choices that benefit the environment and their own health. Communicating information on carbon footprints to consumers is challenging and should be made very simple, yet reliable. This sector is showing interest in using ecodesign tools to decrease climate change impacts of their meals. Methods A long-term concept for communicating information on carbon footprints associated with meals was developed in Finland. The criteria for a Climate Choice meal were created through stakeholder dialogue, and three restaurant operators piloted the concept in 25 restaurants. In addition to climate change impacts, possibilities to include other sustainability criteria were reviewed. The concept was based on simplified carbon footprinting of raw material production and processing of ingredients for 105 commonly selected lunches. The carbon footprint calculations allowed the development of the Climate Choice meal concept, its criteria, and piloting the concept. Based on experiences from restaurants and consumers from the pilot phase, final criteria were developed. Results and discussion The Climate Choice meal concept was created using two alternative climate criteria: one for immediate implementation and another for future implementation, in cases where carbon footprinting is feasible for restaurants. The criteria for immediate implementation include a list of mainly plant-based ingredients with low carbon footprint. Regarding future criteria, it should be made easy enough for restaurants to estimate the carbon footprints of their meals, allowing labeling of meals when their carbon footprints are at least 25 % smaller than for an average meal. In addition to the two climate criteria, Climate Choice meals need to follow Finnish public catering nutritional recommendations, taking into account that fish species on the Red List of WWF's Finnish seafood guide are prohibited. Conclusions To promote climate-friendly eating, a long-term concept rather than a short-term campaign is needed. There is interest among consumers and restaurants for information on food carbon footprints and sustainability. Lunch is regarded as a good opportunity for consumers to learn about climatefriendly eating. The main challenges are to produce sufficiently reliable background data and to raise consumer and the food and beverage sector interest and understanding of carbon footprints associated with food.

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