Showing results for: GHG impacts and mitigation
Strong demand for vegetable oil has led to a boom in the Indonesian and Malaysian palm oil industries since 1990. Typically planted in extremely large monoculture plantations, the crop has been implicated in biodiversity loss and human rights issues.
In a 2013 TED talk entitled ‘How to fight desertification and reverse climate change’ the Zimbabwean ecologist, Allan Savory, claimed that the ‘holistic management’ grazing management method that he has developed and promoted over 40 years, could stop global desertification and reduce atmospheric carbon dioxide to preindustrial levels, within a few decades.
In this Perspective article in the journal Science, the FCRN’s Tara Garnett articulates the need for a strong policy focus on sustainable healthy diets, and assesses the current state of research and understanding on the relationship between health and sustainability.
This review article provides a summary of the multiple environmental and societal costs and benefits of livestock production. Homing in on climate change, it reviews the range of GHG mitigation options that have been proposed both on the supply side (actions that potentially reduce emissions per unit of production, or absolute emissions, considering both changes in practice and in policy) and those on the demand side (e.g. reductions in meat consumption, waste reduction).
As methane produced by ruminants is a potent greenhouse gas (GHG), many researchers and organisations have pointed to the necessity of reducing ruminant stocks around the world. In this study, the authors argue that with the right crop and grazing management, ruminants might not only reduce overall GHG emissions, but could, in fact, facilitate increases in soil carbon, and reduce environmental damage related to current cropping practices.
In this paper, land change scenarios are modelled that include biodiversity protection or afforestation for carbon sequestration as an explicit demand which competes with demand for food and feed production.
These two studies discuss afforestation projects in relation to 1) land availability and sheep farming in Scotland, and 2) the biodiversity losses that may be associated with such projects.
The OneHealth project, launched in 2015, explores the relationship between infectious diseases, biodiversity and ecosystems, the economics of disease and disease drivers, and the impacts of climate change and demography on health.
In a digital studio at Harvard sixty people from 30 countries join Michael Sandel in this Radio 4 show, to discuss the philosophical issues underlying the world's response to climate change.
In parts of the world such as sub-Saharan Africa, significant agricultural expansion into natural ecosystems is predictable and likely unavoidable. This study presents a newly developed modelling tool, designed to provide quantitative answers to problem of how agricultural expansion could be located in ways that meet agricultural production goals, but which incur substantially lower losses of carbon and biodiversity than conventional agricultural development pathways.
Two of the greatest current challenges are climate change (and variability) and food security. Feeding nine billion people by 2050 will require major efforts aimed at climate change adaptation and mitigation.
This study warns that converting Africa's tropical forests into monoculture palm plantations will cause a significant spike in carbon emissions and highlights that regulation can assist in achieving net-zero carbon while meeting production goals.
This special issue of the Journal of Industrial Ecology takes a closer look at how consumption is increasingly met by global supply chains that often involve large geographical distances.
This report aims to understand whether, why and how sustainable diets are promoted by individual foodservice companies, and to assess the business cases for adopting and promoting sustainable diets across the sector.
The Oxfam briefing Feeding Climate Change: what the Paris Agreement Means for Food & Beverage Companies looks at commodities and climate change and policy from the perspective of the food and beverage industry.