You do? Well stop being dumb.
Originally shared by +NASA Climate Change
What’s Really Warming the World?
Climate deniers blame natural factors; NASA data proves otherwise
It's no contest.
Still want to make attempts to say climate change isn't because of humans?
The feedback effect, however, is actually due to the frustrated brains of scientists burning of extra heat to try to explain this stuff to people.
If this small sample holds up, it looks like the earth is about 30-40% over populated. Robots are taking over the lower level labor market. What do you recommend to bring the problem under control?
My recommendation +Robert Ketterer: Get rid of those who deny climate change. More space for the rest of us. It'd also mean less viewers of Faux News so they'd likely go under. It'd be a double win!
1. Educating people about energy production (most peoples views of PV is 20 years out of date, for example. Or they dont understand how inefficient the internal combustion engine is).
2. Modernizing the power grids.
3. Research into making vegetables that taste like bacon.
+Paul Spoerry no one can deny climate change. Between the several ice ages, the northern most part of the continents were covered with great forests but then CO2 fell too low and the forests died leaving us coal and oil.
A better way to look at it is that humans are adding to greenhouse gases (aka CO2 and methane) creating enough of an imbalance. You can debate how much we cause it all you want, but it's enough to change the climate. The next step is convincing people this will cause problems.
Agreed +Jason Honingford but I think the last sentence should be "The next step is convincing people this is causing problems.
+Thomas Wrobel I agree with your approach… though I'm not much of a bacon eater. I take that back, I eat veggie bacon. It tastes like bacon but doesn't have the form/consistency of it.
Well, it was a easy/cliche example.
That said, if we are looking at trying to reduce the amount of (real) meat consumed by a population bacon is probably a easier target then most meats. My understanding of the difficulties of a lot of lab meat is texture is tricky to emulate. Bacon doesnt have that issue really. I guess duck doesn't either, given mock-duck can be creepily accurate.
I guess the danger though is that meat replacements can also be pretty resource-costly if development isn't set up right. So, ideally, if you could just get that taste on a (non-water intensive) plant….
Probably a hard technical challenge, but social reform seems a lot harder at this point.
Wired did a couple of cool articles on making fake meat: http://www.wired.com/2013/09/fakemeat/