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?

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