this post was submitted on 25 Dec 2025
159 points (96.0% liked)

Climate - truthful information about climate, related activism and politics.

7722 readers
324 users here now

Discussion of climate, how it is changing, activism around that, the politics, and the energy systems change we need in order to stabilize things.

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.

Recommended actions to cut greenhouse gas emissions in the near future:

Anti-science, inactivism, and unsupported conspiracy theories are not ok here.

founded 2 years ago
MODERATORS
silence7@slrpnk.net
159
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
26 comments fedilink hide all child comments
you are viewing a single comment's thread
view the rest of the comments
[โ€“] stray@pawb.social 14 points 2 days ago (1 children)

I enjoyed carob as a kid and would like to be able to find some in shops today. It's not the same as chocolate, but I'm okay with the logic behind multiple food items differing.

[โ€“] The_Decryptor@aussie.zone 5 points 2 days ago

I loved carob as a kid, tried some recently and it was pretty bad.

I assume it's something to do with how it's processed, since it's not like raw cocoa beans are very nice either.