Showing results for: Carbon footprint
Psychological research has shown that people often don’t make decisions on a rational basis, but rather do so heuristically - based on rules of thumb - that can systematically bias choices. This has important implications when it comes to promoting the sustainable consumption of food.
The authors of this paper have tried to develop a framework to apply the concept of planetary boundaries to national level decision making and to discuss what a country’s ‘fair share’ of Earth’s safe operating space could be.
This change.org petition urges universities and institutions of higher education to be leaders in cutting greenhouse gas emissions arising from flying and asks them to:
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.
A recent paper by Wickramasinghe et al, published in the European Journal of Clinical Nutrition, has quantified the nutritional quality and carbon footprint of meals provided by primary schools in England.
In a guest post for Carbon brief University of Leeds professor of population ecology and FCRN advisory board member Tim Benton and Dr Bojana Bajželj of WRAP conclude that food related emissions will take up our entire carbon budget by 2050 if we don’t change our diets and the way our food is produced, so destroying any chance of meeting the raised ambition of the Paris Agreement.
This FAO brief on food waste discusses the carbon footprint of global food waste and so called embedded emissions in avoidable food waste. In order to measure the avoidable emissions it is necessary to know how much of what kind of food is wasted and where.
This paper looks at how supplier relationship management impacts emission levels from food supply chains. It investigates the influence of corporate Supplier Engagement Programmes (SEP) and the limitations of SEP-led improvements. Supplier Engagement Programmes are programmes set up to allow supermarkets to, for example, review carbon reduction measures and request GHG emissions and other data from their suppliers.
This second annual nutrition report by IFPRI is a comprehensive summary and scorecard on both global and country level progress on all forms of nutrition. It covers nutrition status and program coverage—as well as underlying determinants such as food security; water, sanitation, and hygiene; resource allocations; and institutional and policy changes—globally (for 193 countries). The 2015 edition highlights the critical relationship between climate change and nutrition and the pivotal role business can play.
An international research project co-led by the University of East Anglia suggests that international agencies have overestimated Chinas carbon emissions for more than 10 years. The research team re-evaluated emissions from the burning of fossil fuels and cement production from 1950-2013 and their results suggest that China produced 2.9 gigatonnes less carbon between 2000-2013 than previous estimates of its cumulative emissions.
This new paper in Marine Policy suggests that eco-label improvements can be made by integrating the carbon footprints of products in sustainability assessments (eco-labels, sustainability certification, or consumer seafood sustainability guides).
The UK’s Department of Energy and Climate Change has published a report based on their newly developed Global Calculator tool.
Green Monday is a global sustainability initiative that was designed to promote green lifestyle choices. In this video Phil Valko, assistant vice chancellor for sustainability at Washington University in St. Louis, talks about the global Green Monday initiative and how making a small change to one’s food choices can have a major impact.
The first progress report of A Better Retailing Climate initiative has been published. It describes how retailers since 2005 have improved their performance against the environmental targets set out in the initiative, and that they have:
In this study, 483 food items (developed by the Casino Group retailer company) were grouped into 34 categories and then 5 major food groups; meat and meat products, milk and dairy products, processed fruits and vegetables, grains and other foods and sweets. The aggregated average carbon footprints of the categories and major food groups were presented per 100 gram of product, per 100 kcal of product and per two different nutrient density scores including six and 15 nutrients respectively.