New discoveries and technological breakthroughs are made every year. Yet, as the information industry moves forward, many people in society are looking back to their roots in terms of the way they eat. A "locavore" movement has emerged in the United States. The movement supports eating foods grown locally and sustainably, rather than prepackaged foods shipped from other parts of the world.

Experts hold that eating local has many merits, and is expected to become a trend featuring sustainability. Erin Barnett is the director of Local Harvest, a company that aims to help connect people to farms in their area. By eating local, she argues, people have a better and more personal understanding of the impact their food consumption has on the rest of the world. "There is a way of connecting the point, where eating locally is an act that raises our awareness of sustainable living," Barnett says.

The United States' agricultural output is one of the highest in the world, says Timothy Beach, a professor of geography and geoscience at the University of Texas in Austin, Texas. "There's just no other place on Earth where the amount of input is so productive," Beach says of American agriculture. "Nobody can cut off the food we need."

However, the US food system is not sustainable because of its dependency on fossil (化石) fuels, says Beach. Equipment used on "extremely productive" farms is quickly consuming Earth's natural resources, particularly oil. Additionally, the production of agricultural supplements (补充剂)，such as fertilizer, uses large amounts of energy.

The world has used close to half of the global oil supply, Beach says, and the second half will be consumed at an even faster rate because of the growing population and economic development. Although many businesses are experimenting with wind, solar, and biofuel, Beach says there's nothing that we see on the horizon that can replace it. "There is no way on Earth we are using fossil fuels sustainably. Then we have to reconsider the impact of eating local," he says.

As the pandemic makes clear, cities are possibly humanity's greatest invention, but cities with huge populations also make us easily suffer from the rapid spread of disease. Yet humans aren't the only species that face this problem. Honeybees have lived social lives for tens of millions of years, making them some of the most experienced in the battle against infection. And over time, natural selection has given them quite a few impressive strategies for reducing transmission within bee groups.

However, these strategies are not enough to prevent every threat. Honeybees are battling their own global disease, for which they were totally not prepared. A parasitic mite (寄生螨) originally existed only in the groups of Asian honeybees, but later jumped to infect Western honey bees. Today, it has spread to every region where honeybees are kept except Australia and a handful of remote islands, quickly becoming a global disease of the bees.

If left untreated, a group of bees will typically die from the mites within two years. These infections, plus farm chemicals and poor nutrition, have forced beekeepers to struggle to keep their bees alive. Of the 2.6 million honeybee groups in the US, over half of them have parasitic mite.

And that's only the count of those bees that are tested and reported; the actual numbers are likely much higher. Beekeepers have still managed to slowly increase the number of groups they keep, on average, but at a much higher cost.

Western honeybees did not grow with parasitic mite, and the Western bees lack the behavioral features those Asian honeybees have, like permanently burying the members infested by parasitic mite and, perhaps the most extreme strategy, where the bees are so sensitive to parasitic mite that they completely die as soon as infected, sacrificing themselves to prevent the mite from reproducing.