What Type of Chocolate is Best for Climate?
Articles/Websites
Grades7, 8, 9, 10, 11, 12Earth and Space Sciences
This resource has been reviewed by SubjectToClimate's climate scientists and verified for scientific accuracy and up-to-date information. Learn about our review process →
Provided by Project Drawdown
What it is
- This article explores how the climate impact of chocolate varies by type, focusing on the ingredients and how agricultural practices for each ingredient shape the overall greenhouse gas footprint.
- The article compares how chocolate types impact emissions, land use, and water use, and illustrates how partial decarbonization can still meaningfully reduce emissions.
Teaching tips
Prerequisites:
- Ensure students are familiar with the impacts of deforestation in terms of climate change.
- Define terms such as carbon sequestration, carbon dioxide equivalent emissions, and others.
Classroom Implementation:
- Use this article in a lesson or unit where students explore the climate impacts of the foods they eat.
- Have students demonstrate their understanding by explaining the climate impacts of chocolate production and what can be done to mitigate these impacts.
Extensions:
- Ask students to pick another everyday food item and predict its climate impact relative to an alternative before researching, then compare.
From the scientist review
This article discusses the climate impact of chocolate, focusing on its ingredients, particularly cocoa and milk. It also discusses the nuances and variability of the climate impacts of cocoa production, and how agricultural practices influence the magnitude of the impacts. This touches on the fact that decarbonization efforts can, take many forms and completely stopping an action is not always necessary. The information presented is accurate, and this resource is recommended for teaching.
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