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.
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...