Science@IMSA – Tuesday: Carbon Burger
Our environmentalists resumed their understanding of people’s impact on the Earth. Today, we learned just how much carbon dioxide is produced in the production of a single cheeseburger. Raising and harvesting the meat, growing and collecting the toppings, and shipping all of the food adds up to a large footprint for just one burger. Students calculated these emissions themselves to get more perspective about their environmental impact.
Ask your student:
What’s the largest source of carbon dioxide in the production of a burger? (Shipping / factory)
Does this change the way you feel about your food?