Scientists say that global warming is slowing down

 
As citizens of Earth, we have already been told and have proof that global warming is a very real threat to our planet’s future. However, a team of international scientists have recently determined that global warming is in fact slowing down and isn’t happening as quickly as initially anticipated. This slowing of warming is a puzzle to the scientists, though, especially considering the rise in greenhouse gases thanks to the growth of industry in China.

After studying recent temperatures, the scientists said that carbon dioxide concentrations in the atmosphere have doubled since pre-industrial times. The results of the study showed that temperatures would increase between 0.9 and 2.0 degrees Celsius (1.6 and 3.6 F). These temperatures are below estimates made by the U.N. panel of climate scientists back in 2007.
Professor Reto Knutti of ETH Zurich, one of the scientists involved with the study, stated that these lower numbers for future decades were welcome ones. However, he stated, “We are still looking at warming well over the two-degree goal that countries have agreed upon if current emission trends continue.”
In other words, global warming is still happening and will breach the 2 degree Celsius goal at some point. Action is still needed to battle rising greenhouse gas emissions. So just in case, you might still want to order that boat sofa to save you when the polar ice caps begin to melt.
So far, temperatures have already risen approximately 0.8 degrees Celsius (1.4 F) since the Industrial Revolution. Scientists believe that once we reach that 2 degree mark, we will begin to see dangerous planetary changes — flooding, heat waves and rising sea levels.
However, new technologies are being developed every day to fight global warming. From futuristic arctic umbrellas that would protect the polar ice caps to the concept of freezing carbon dioxide and burying it, scientists are contemplating new ways to not only deal with global warming, but to reverse it.
Via Scientific American