Global inventory of GHG emissions from food systems
Global food consists of all sectors of the economic system and contributes considerably to whole anthropogenic emissions of greenhouse gases (GHG) and air pollution..
EDGAR – Emissions Database for Global Atmospheric Research
Understanding the assorted elements is a prerequisite for designing and implementing possible and efficient mitigation measures for the system. At GHG emissions from the food system are larger than the emission of land-based sector emissions (agriculture and food brought on by air from land use and land use change).
Food must be grown, harvested or harvested, transported, processed, packaged, distributed and cooked, and disposed of. The vitality required for all these processes must be produced and obtainable on the proper time and place (see Fig.1).
Figure 1 – Sectors of anthropogenic emissions contributing to the food system. The outer circle consists of particular person teams of sources of emissions (following the IPCC classification), the second outer circle teams particular person teams within the life cycle levels of food (‘Production’ consists of ‘Land Use, Land Use’, ‘Manufacturing’, ‘Consumption’, ‘Transport’, ‘ Retail’, ‘Packaging’, ‘End of life’ and), whereas the interior circle locations the sectors (‘Land’, ‘Energy’, ‘Industry’ and ‘Waste’).
EDGAR-FOOD was developed to assist in understanding the phenomena underlying vitality demand and consumption, agriculture and land use change related to the manufacturing, distribution, consumption and disposal of food in several ranges and sectors of the worldwide food chain.
This knowledge was supplemented with knowledge from the FAOSTAT database of agriculture-related land use GHG emissions (FAO, 2020). EDGAR-FOOD represents the primary ever database overlaying each degree of the world’s food provide by yr for the interval 1990-2015. Details on the strategy used will be present in Crippa et al. (2021).
EDGAR-FOOD presents an image of a nationwide food program in evolution it has responded to adjustments on the planet’s inhabitants over the last 25 years, in addition to adjustments in consuming habits and food expertise.
At the worldwide degree, the separation between inhabitants development and food manufacturing seen, with emissions rising at a decrease price in comparison with inhabitants development. However, the regional outlook may be very completely different, with some areas quickly growing emissions as a consequence of home or imported food.
Figure 2 – Sectors of anthropogenic emissions contributing to the food system. Food System GHG Emissions 2015. Pie charts present the contribution of completely different components of the food system (land, vitality, business and waste) to GHG emissions from food. The colours on the map present the share of GHG emissions from the food system over the overall GHG emissions. Total GHG emissions (together with CO2, CH4, N2O and F-gas) are expressed as CO2 equal (CO2eq) calculated utilizing the 100-year international warming potential worth (GWP -100) used within the fifth Assessment Report of the IPCC (AR5), with a price of 28 for CH4 and 265 of N2O.
Unlike whole GHG emissions, the food manufacturing sector isn’t primarily pushed by CO2 emissions from fossil fuels; the manufacturing of the earth is essential.
However, within the context of the continuing socio-economic growth, food manufacturing is more and more centered on vitality consumption, industrial actions and waste administration.
Figure 3 – Sankey diagram of GHG emissions from the worldwide food system in 2015. The food system’s GHG emissions are 14.3 Gt CO2eq yr-1 in 2015. The data on the sort of actions contributing to the food system supplied by the Sankey diagram is complemented by the data on the quantity of particular person GHGs and their participation within the whole GHG emissions from the food system. . The arrows and sections present the change in fuel, share, degree, and share of contributions between 1990 and 2015.
Figure 4 – Global emissions of air pollution from food.
From the purpose of view of discount, such developments present that the food sector wants a selected half of the vitality consumption and decarbonization insurance policies. On the opposite hand, the continued exercise of greenhouse fuel emissions, each inside and out of doors the farm, exhibits that food manufacturing will proceed to be an necessary supply of emissions that requires particular mitigation methods.
Also, EDGAR-FOOD is necessary in anticipating future adjustments in all the food system as a way to develop sustainable discount methods that keep away from creating extra emissions in oblique sectors.
The completeness of the EDGAR-FOOD database is a vital factor for the efficient monitoring of international GHG emissions and air pollution within the food system, in line with methods that search to work on an built-in view of the food system, similar to the brand new Farm. Fork recommendation from the European Commission.
EDGAR-FOOD air air pollution knowledge (primarily based on EDGARv6.1)
(11.4 MB – XLSX)
EDGAR-FOOD GHG knowledge (primarily based on EDGARv6.0)
(2.21 MB – XLSX)
EDGAR-FOOD GHG knowledge (primarily based on EDGARv5.0)
(4.42 MB – XLSX)
(2.47 MB - PDF)
EDGAR-FOOD Lunchtime seminar
(4.30 MB – PDF)
Figure 2 – Anthropogenic emission sectors contributing to the food system
(1.76 MB – PDF)
Figure 3 – Sankey Diagram of GHG emissions from the worldwide food system in 2015
(0.07 MB – PDF)
EDGAR-FOOD video (brief model)
(39.50 MB – MP4)
Crippa, M., Solazzo, E., Guizzardi, D. et al. Food systems are answerable for a 3rd of international anthropogenic GHG emissions. Nat Food (2021). doi:10.1038/s43016-021-00225-9.
M. Crippa , E. Solazzo, D. Guizzardi, R. Van Dingenen & A. Leip: Air pollution from the worldwide food system trigger environmental harm, crop loss and mortality, Nature Food, doi:10.1038/s43016-022-00615 -7, 2022.
Where it got here from
Crippa, M., Solazzo, E., Guizzardi, D. et al. Food systems are answerable for a 3rd of international anthropogenic GHG emissions. Nat Food (2021). doi:10.1038/s43016-021-00225-9
Crippa, M., Solazzo, E., Guizzardi, D., Tubiello, FN & Leip, A. Objectives of the local weather require food manufacturing processes. Food Food, (2022). doi:10.1038/s43016-021-00450-2
Dataset (primarily based on EDGARv6.0): Crippa, Monica; Guizzardi, Diego; Solazzo, Efisio; Leip, Adrian; Tubiello, Francesco N. (2021): EDGAR-FOOD_v6. figshare. doi:10.6084/m9.figshare.17067449
Dataset (primarily based on EDGARv5.0): Crippa, Monica; Guizzardi, Diego; Solazzo, Efisio; Ferrario-Monforti, Fabio; Tubiello, Francesco N; Leip, Adrian (2021): EDGAR-FOOD emission knowledge. figshare. doi:10.6084/m9.figshare.13476666
FAO. FAOSTAT Agri-Environmental Indicators, Emissions shares, http://www.fao.org/faostat/en/#knowledge/EM. (2020).
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