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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

France generalFrancesco tubielloMatthew hayekDavid sandalowPhilippe benoitCynthia rosenzweigAdjunct senior research scholarAgriculture organizationEarth institute at columbia universityColumbia center on global energyColumbia universityEnvironmental research lettersCenter on global energyGoddard institute for spaceEarth institute columbia universityStudy co