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Originally posted by kingy:
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The same could be said for our food system, which assumes that farmlands will get about 20th-century levels of rain and heat. Knowing this, Selin says, one could make the case that 20th-century levels of CO2 are ideal, and that humanity ought to aim for the atmospheric levels of a few decades ago, somewhere between 300 and 350 ppm.
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If CO2 levels in the 20th century were “ideal” why would fruit and vegetable growers use hot houses and pump in extra CO2 to increase their production capacity?
