Mixed livestock, central Mongolia. (Kevin Krajick/Earth Institute)
A latest study by climate scientists sheds light on the numerous role food systems will play in future global warming, and what may be done about it. The research, published within the journal Nature Climate Change, finds that food production, distribution and consumption under existing practices could add around 1 degree C to planetary warming by 2100—and, in turn, risk exceeding the internationally agreed-upon 1.5 C temperature goal.
The study, which is predicated on extensive global datasets, models and data from greater than 100 studies, shows that greater than half of this warming, about 55 percent, could possibly be avoided by changes in agricultural production practices, decarbonization of the energy used to supply food, shifts in consumer food selections, and reductions of food waste. The highest agricultural sources of greenhouse gases identified by the study: production of meat, dairy and rice.
