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available for multiple parameters. • Standardisation of timesteps for precipitation_accumulation-PT01H to bring this in line with other accumulation parameters. Hourly timesteps will be extended to T+54 and 3-hourly timesteps begin from T+57. • NetCDF (HDF5) files are written with "superblock version 2

an indication of the uncertainty in the results. This is reflected in the ranges in the impacts shown in the supplementary material (where you can find the median values and inter-quartile ranges for the © Crown copyright 2014 Met Office 2 icons on the maps); for some impacts, model projections disagree

CLASSIFICATION SCHEME Records which have already been transferred from Saughton to NRS are noted as [see NRS catalogue] or [transferred, not yet on NRS online catalogue] MET1 – Owner originally Scottish Met Society MET1/2 Climate Returns MET1/2/1 Observations from Gordon Castle [see NRS catalogue

Limiting global warming to 1.5°C: Impacts avoided compared to 2°C Summary • A warming world brings many potentially damaging impacts for society. How does limiting warming to 1.5°C help us avoid some of the impacts expected in a 2°C warmer world? • Extremes of heat could be 2-5 times more common

Training for Meteorological Service Providers If you would like more information on modules or book a course, please email the aviation training team: [email protected]. Course name Location Course length Start date End date Aeronautical Meteorological Observing (AMO)   Exeter Week 1 of 2 12/01

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of temperature changes over Ontario. This paper is organized as follows: section 2 describes the development of RCM ensemble using PRECIS; section 3 details the formulation of a Bayesian hierarchical model; section 4 presents the results including the main findings at 12 selected weather stations and maps

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Climate change impacts on vulnerability to food insecurity at 1.5°C, 2°C and 4°C global warming Comparing countries at risk of food insecurity: the Hunger and Climate Vulnerability Index (HCVI) The HCVI is an indicator developed in collaboration with the World Food Programme to compare

.................................................................................................................................3 2 Overview of Progress.................................................................................................................................4 3 Operational sites and gases monitored