Showing results for: Carbon footprint
This new study finds that GHG emissions from growing crops and raising livestock are now higher than from deforestation and land use change. It combines three global datasets of greenhouse gas emissions for the 'Agriculture, Forestry and Other Land Uses' (AFOLU) sector. It includes emissions from different sectors and human activities such as deforestation, clearing and burning biomass, and from raising and feeding livestock.
The booklet The susDISH analysis method – Sustainability in the catering industry, taking account of both nutritional and environmental aspects in recipe planning is published by the Institute of Agricultural and Nutritional Sciences of the Halle-Wittenberg University.
In the 'Carnivore's Dilemma', part of National Geographic’s special series on The Future of Food, Robert Kunzick (National Geographic’s senior environmental editor) contributes to the current meat debate by discussing his visit to 'Cactus Feeders', the company that operates 9 feed yards in Kansas, USA. He explores the role of pharmaceuticals and hormones for the health and productivity of the animals and also discusses environmental issues including water supply, beef’s carbon footprint and feedlots.
For the complete article with infographics and photographs, see here.
The following two reports deal with food waste costs and mitigation. The first report focuses on costs and introduces a methodology that allows for full-cost accounting (FCA) of the food waste footprint, including costs associated with the environmental impacts of food waste. The FCA framework incorporates market based evaluations of the direct financial costs, non-market valuation of lost ecosystem goods and services and well-being valuation to assess the social costs associated with natural resource degradation.
This blog discusses the June Business Forum meeting organised by the Food Ethics Council which saw businesses and NGOs coming together to consider how industry and government discusses issues of food consumption and choice now, and how this might need to change.
A major new report released by a commission of global leaders finds that governments and businesses can improve economic growth and reduce their carbon emissions together. Rapid technological innovation and new investment in infrastructure are making it possible today to tackle climate change at the same time as improving economic performance.
The Global Calculator is an open-source interactive tool allows you to explore all the options we have to reduce emissions through changing our technologies, fuels, land use and lifestyles up to the year 2050. It is funded by the UK Government’s International Climate Fund and the EU’s Climate-KIC, and has been built by an international team.
This study is one of the very few that examines the GHG impacts of a selection of real life ‘self selected’ diets as opposed to those that are modelled or hypothetical. It looks specifically at the dietary patterns (based on a standard 2,000 kcal diet) of UK vegetarians, semi-vegetarians and non-vegetarians. Approximately 55,500 subjects were chosen for the study, all part of the EPIC-Oxford cohort study.
The International Trade Center’s (ITC) Trade and Environment Unit has recently released a training manual aimed at addressing climate change in the tea sector. With climate change already having an impact on both the quality and quantity of tea the manual sets out to help tea farmers and factories lower their emissions and reduce energy costs. One of the reasons for the focus on factories is that exporters are increasingly subject to requirements set by buyers and retailers to measure and reduce carbon emissions.
Since this is a complex but very interesting paper, we’ve put together a more detailed summary and explanation of the paper’s approach and findings, together with some comments in this document here. Our summary and commentary draws upon some very helpful insights from Professor Pete Smith at the University of Aberdeen and includes some useful commentary from Dr Marco Springmann at the University of Oxford – thanks to both.