As Thaw Accelerates, Swiss Glaciers Lost 10% of Their Volume in Last 2 Years, Experts Say 

A pole to measure the decrease of ice is seen, amid climate change, on the Plaine Morte glacier in Crans-Montana, Switzerland, September 5, 2023. (Reuters)
A pole to measure the decrease of ice is seen, amid climate change, on the Plaine Morte glacier in Crans-Montana, Switzerland, September 5, 2023. (Reuters)
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As Thaw Accelerates, Swiss Glaciers Lost 10% of Their Volume in Last 2 Years, Experts Say 

A pole to measure the decrease of ice is seen, amid climate change, on the Plaine Morte glacier in Crans-Montana, Switzerland, September 5, 2023. (Reuters)
A pole to measure the decrease of ice is seen, amid climate change, on the Plaine Morte glacier in Crans-Montana, Switzerland, September 5, 2023. (Reuters)

A Swiss Academy of Sciences panel is reporting a dramatic acceleration of glacier melt in the Alpine country, which has lost 10% of its ice volume in just two years after high summer heat and low snow volumes in winter.

Switzerland — home to the most glaciers of any country in Europe — has seen 4% of its total glacier volume disappear in 2023, the second-biggest decline in a single year on top of a 6% drop in 2022, the biggest thaw since measurements began, the academy’s commission for cryosphere observation said.

Experts at the GLAMOS glacier monitoring center have been on the lookout for a possible extreme melt this year amid early warning signs about the country's estimated 1,400 glaciers, a number that is now dwindling.

"The acceleration is dramatic, with as much ice being lost in only two years as was the case between 1960 and 1990," the academy said. "The two extreme consecutive years have led to glacier tongues collapsing and the disappearance of many smaller glaciers."

The team said the "massive ice loss" stemmed from a winter with very low volumes of snow — which falls on top of glaciers and protects them from exposure to direct sunlight — and high summer temperatures.

All of Switzerland — where the Alps cut a swath through most of the southern and central parts of the country — was affected, though glaciers in the southern and eastern regions melted almost as fast as in 2022's record thaw.

"Melting of several meters was measured in southern Valais (region) and the Engadin valley at a level above 3,200 meters (10,500 feet), an altitude at which glaciers had until recently preserved their equilibrium," the team said.

The average loss of ice thickness was up to 3 meters (10 feet) in places such as the Gries Glacier in Valais, the Basòdino Glacier in the southern canton, or region, of Ticino, and the Vadret Pers glacier system in eastern Graubunden.

The situation in some parts of the central Bernese Oberland and the Valais was less dramatic — such as for the Aletsch Glacier in Valais and Plaine Morte Glacier in the canton of Bern, because they enjoyed more winter snowfall. But even in such areas, "a loss of over 2 meters of the average ice thickness is extremely high," the team said.

Snow depths measured in the first half of February were generally higher than in the winters of 1964, 1990 or 2007, which were also characterized by low snowfalls, the team said. But snow levels sank to a new record low in the second half of the month of February, reaching only about 30% of the long-term average.

Over half of automated monitoring stations above 2,000 meters that have been in place for at least a quarter-century tallied record-low levels of snow at the time.

After that, an "extremely warm June" caused snow to melt 2 to 4 weeks earlier than usual, and mid-summer snowfalls melted very quickly, the team said.



Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
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Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)

For years, Tunisians have been picking bright red peppers, combining them with garlic, vinegar and spices and turning them into a saucy spread called harissa. The condiment is a national staple and pastime, found in homes, restaurants and food stalls throughout the coastal North African nation.

Brick-red, spicy and tangy, it can be scooped up on bread drizzled with olive oil or dabbed onto plates of eggs, fish, stews or sandwiches. Harissa can be sprinkled atop merguez sausages, smeared on savory pastries called brik or sandwiches called fricassées, The Associated Press reported.
In Nabeul, the largest city in Tunisia’s harissa-producing Cap Bon region, local chef and harissa specialist Chahida Boufayed called it “essential to Tunisian cuisine.”
“Harissa is a love story,” she said at a festival held in honor of the chili paste sauce in the northeastern Tunisian city of Nabeul earlier this month. “I don’t make it for the money.”
Aficionados from across Tunisia and the world converged on the 43-year-old mother’s stand to try her recipe. Surrounded by strings of drying baklouti red peppers, she described how she grows her vegetables and blends them with spices to make harissa.
The region’s annual harissa festival has grown in the two-plus years since the United Nations cultural organization, UNESCO, recognized the sauce on a list of items of intangible cultural heritage, said Zouheir Belamin, the president of the association behind the event, a Nabeul-based preservation group. He said its growing prominence worldwide was attracting new tourists to Tunisia, specifically to Nabeul.
UNESCO in 2022 called harissa an integral part of domestic provisions and the daily culinary and food traditions of Tunisian society, adding it to a list of traditions and practices that mark intangible cultural heritage.
Already popular across North Africa as well as in France, the condiment is gaining popularity throughout the world from the United States to China.
Seen as sriracha’s North African cousin, harissa is typically prepared by women who sun-dry harvested red peppers and then deseed, wash and ground them. Its name comes from “haras” – the Arabic verb for “to crush” – because of the next stage in the process.
The finished peppers are combined it with a mixture of garlic cloves, vinegar, salt, olive oil and spices in a mortar and pestle to make a fragrant blend. Variants on display at Nabeul’s Jan. 3-5 festival used cumin, coriander and different spice blends or types of peppers, including smoked ones, to create pastes ranging in color from burgundy to crimson.
“Making harissa is an art. If you master it, you can create wonders,” Boufayed said.