this post was submitted on 25 Dec 2025
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As a starting point, the burning of fossil fuels, and to a lesser extent deforestation and release of methane are responsible for the warming in recent decades: Graph of temperature as observed with significant warming, and simulated without added greenhouse gases and other anthropogentic changes, which shows no significant warming

How much each change to the atmosphere has warmed the world: IPCC AR6 Figure 2 - Thee bar charts: first chart: how much each gas has warmed the world. About 1C of total warming. Second chart: about 1.5C of total warming from well-mixed greenhouse gases, offset by 0.4C of cooling from aerosols and negligible influence from changes to solar output, volcanoes, and internal variability. Third chart: about 1.25C of warming from CO2, 0.5C from methane, and a bunch more in small quantities from other gases. About 0.5C of cooling with large error bars from SO2.

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Chocolate could disappear by 2050. Could this climate-resistant alternative [carob] take its place? (www.euronews.com)
submitted 2 days ago by silence7@slrpnk.net to c/climate@slrpnk.net
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[โ€“] HubertManne@piefed.social 16 points 2 days ago (1 children)

given how they keep on adultering chocalate to a worse and worse taste I can see carob taking over from wherever it ends at.

[โ€“] foodandart@lemmy.zip 18 points 2 days ago* (last edited 2 days ago)

the biggest fuck-you to chocolate is companies like Hersheys processing much of the cocoa butter out and replacing it with PGPR - poly glycerin poly ricinate - which is a castor bean derived oil.. and it's bitter and the texture is absolutely NOT similar to cocoa butter.

Part of why I no longer eat Reese's peanut butter cups. Can taste it and the chocolate isn't nearly as smooth as it used to be. It's nasty.