UK researchers have found that – in addition to being healthier – low fat/sugar biscuits have the lowest environmental impact, while chocolate-coated biscuits are the least sustainable.
A scientist at the Innovative Genomics Institute (IGI) said chocolate would not go extinct as reported by multiple media outlets recently, even though global warming could shrink the cultivatable areas for cocoa trees.
Rising temperatures could seriously change where cocoa is grown in the next half-century and global output could be threatened if the chocolate industry does nothing to protect its key crop.
Sudden extreme weather and other complications of climate change
could have a more grave effect on food supply than predicted so
far, say three new reports, but the effects could be mitigated if
some adaptations are made now.
The UK's Carbon Trust today offered up to £140,000 to trade
organisations willing to promote CO2 reduction
programmes, at a time when both consumers and regulators are
pushing the food sector to be more environmentally friendly.
Global warming is a real threat and needs to be addressed now,
argues BP group chief executive John Browne. He says that
manufacturers need to start taking steps immediately to reduce
carbon dioxide emissions in order to make a big...
