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Food and Climate Change – How can we feed a growing world population without increasing global warming?

In this analysis and discussion activity, students learn how food production contributes to the release of three greenhouse gases – carbon dioxide (CO2), methane (CH4), and nitrous oxide (N2O).

Students use biological concepts (e.g. trophic pyramids) to interpret data concerning the very different amounts of greenhouse gases released during the production of specific types of food.

Finally, students propose, research, and evaluate strategies to reduce the amount of greenhouse gases that will be released during future production of food for the world’s growing population.

The Student Handout is available in the first two attached files. The Teacher Notes, available in the last two attached files, provide instructional suggestions and background information and explain how this activity is aligned with the Next Generation Science Standards.

AttachmentSize
FoodClimateChangeSH.docx4.44 MB
FoodClimateChangeSH.pdf1.13 MB
FoodClimateChangeTN.docx5.73 MB
FoodClimateChangeTN.pdf1.6 MB
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iwaldron's picture

2026 Revision

Submitted by iwaldron on Mon, 03/30/2026 - 6:37am.

I have reorganized the Student Handout and clarified many of the explanations, questions and figures. I have also reorganized and updated the Teacher Notes.
Ingrid

iwaldron's picture

2022 revision

Submitted by iwaldron on Fri, 04/01/2022 - 9:53am.

I have revised the Student Handout for clarity and accuracy. Also, I have updated the Reliable Relevant Sources for student reports in the Student Handout. I have updated and added information and references in the Teacher Notes.

Ingrid

iwaldron's picture

2019 revision

Submitted by iwaldron on Mon, 01/21/2019 - 7:29am.

The 2019 revision has updated some of the data and links. The Student Handout has been revised to improve the clarity of many of the questions and explanations. The Teacher Notes have been reorganized and revised for greater clarity.

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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. To preserve the value of these learning activities for other teachers, please do not post keys for any questions from any of these activities!

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Authors

Dr. Ingrid Waldron is Professor Emerita in the Biology Department at the University of Pennsylvania. Co-authors include Dr. Jennifer Doherty, who is an Assistant Professor in the Physiology Department at Michigan State University, and Dr. Lori Spindler, who is a Lecturer in the Biology Department at the University of Pennsylvania. They have developed these activities in collaboration with colleagues at Penn and middle school and high school teachers in the Philadelphia area. We are grateful to Craig Douglas for his generous help with graphics.

 

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