ecology

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.

The resources include: