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Greenhouse Gases from Food Production are Systematically Underestimated

Greenhouse Gases from Food Production are Systematically Underestimated Written by AZoCleantechJun 9 2021 According to a new global study, greenhouse-gas emissions from food systems have been systematically underestimated for a long time but there are significant opportunities to reduce them. Greenhouse-gas contributions from various parts of the global food system. Image Credit: Tubiello et al., Environmental Research Letters 2021. The researchers estimate that activities associated with the production and consumption of food created the equivalent of 16 billion metric tons of carbon dioxide in 2018 that is one-third of the human-produced total and an increase of 8% since 1990. A companion policy paper has also emphasized the need to combine research with measures to cut down emissions. The articles, co-developed by the UN Food and Agriculture Organization, NASA, New York University, and experts from Columbia University, are part of a special issue of the journal

Artificial Ocean Alkalinization Could Offset the Acidification of the Great Barrier Reef

Assessing feasibility concerns in climate mitigation scenarios

 E-Mail While the IPCC is in the midst of the drafting cycle of the Sixth Assessment Report, whose publication will start in the second half of 2021 - one of the most relevant events for the global climate change community, there is an ongoing debate on how to assess the feasibility of ambitious climate mitigation scenarios developed through integrated assessment models and to what extent they are actually achievable in the real world. In their new study published in Environmental Research Letters, researchers from the RFF-CMCC European Institute on Economics and the Environment (EIEE) and IIASA developed a systematic framework that allows identifying the type, timing, and location of feasibility concerns raised by climate mitigation scenarios.

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