Researchers evaluate effectiveness of conservation efforts to save endangered species

New research from the University of Stirling into the effectiveness of international conservation projects could help to save endangered species from extinction.

The research, led by Laura Thomas-Walters of the Faculty of Natural Sciences, has published in respected journal, People and Nature.

It focussed on evaluating a conservation campaign in São Tomé and Principe, that aimed to persuade local people to stop eating sea turtle meat and eggs.

Animal conservation faces a number of challenges, including climate change and the wildlife trade, and both time and money pressures.

Knowing what measures work best and are most appropriate is essential to delivering effective conservation activity, but previous efforts to evaluate projects have encountered difficulties and delivered varying results.

The Stirling research team sought to address those difficulties by exploring better ways to evaluate conservation projects that work to change human behavior.

The team conducted interviews and completed surveys with local people to determine if the campaign, which used tactics including television advertisements and cooking competitions, had been successful in reducing their consumption of sea turtles.

In conservation we are faced with a whole host of pressing issues that human actions cause, but we are short on time and money. Evaluating our projects is really important if we want to learn from them and improve future interventions."

Laura Thomas-Walters, Research Project Lead, University of Stirling

"Unusually, for this research we measured both behavioral outcomes like attitudes or consumption, and conservation impacts, like sea turtle poaching. We found a decrease in self-reported sea turtle egg consumption and a decrease in the poaching of adult sea turtles.

"However, a simultaneous increase in law enforcement targeted at poaching may also have impacted the figures. Our recommendations for future projects include combining different outcome measures to triangulate hard-to-measure behaviors, and using theory-based evaluation methods."

The campaign, 'Tataluga - Mém Di Omali', which means "Sea Turtle - Mother of the Sea" in the local Forrô dialect featured community events, such as cooking contests to promote alternative food products, and theatre performances, as well as a football competition. It also utilised mass media, including billboards, and television and radio adverts.

The Stirling team interviewed local people about their habits and sea turtle consumption, both before and after the campaign took place. The number of people who indicated they ate sea turtle eggs decreased from 40 per cent to 11 per cent during the campaign but this may also have been due to increased anti-poaching law enforcement.

The research was funded by the Rufford Foundation, Lisbon Oceanarium, and the U.S. Fish and Wildlife Service. Research partners from Programa Tatô in São Tomé, and the University of Oxford were involved.

Source:
Journal reference:

Thomas‐Walters, L., et al. (2020) Challenges in the impact evaluation of behaviour change interventions: The case of sea turtle meat and eggs in São Tomé. People and Nature. doi.org/10.1002/pan3.10162.

Comments

The opinions expressed here are the views of the writer and do not necessarily reflect the views and opinions of AZoLifeSciences.
Post a new comment
Post

While we only use edited and approved content for Azthena answers, it may on occasions provide incorrect responses. Please confirm any data provided with the related suppliers or authors. We do not provide medical advice, if you search for medical information you must always consult a medical professional before acting on any information provided.

Your questions, but not your email details will be shared with OpenAI and retained for 30 days in accordance with their privacy principles.

Please do not ask questions that use sensitive or confidential information.

Read the full Terms & Conditions.

You might also like...
New Research Highlights Gut's Role in Preventing Infections