Climate Impact Of Food Far Higher Than Thought
The climate change impact of the food we eat is much higher than previously thought according to a major new report by WWF and the Food Climate Research Network (FCRN), published today (Monday 18 January). [1] The two organisations believe no one solution alone can reduce emissions but that greater effort and new approaches will be needed by the industry, government and consumers if the food sector is to properly contribute to efforts to reduce climate changes emissions. Until today most estimates of UK food-related climate emissions have put the figure at 20 per cent of total UK consumption emissions. However, How Low Can We Go reveals that when you include land use change in overseas countries, such as deforestation driven by our demand for food, the figure jumps to 30 per cent. The report also found that: * All stages of the UK food chain give rise to emissions, with the breakdown as follows: production and initial processing (34 per cent); manufacturing, distribution, retail and cooking (26 per cent) and agriculturally-induced land use change (40 per cent).
* Livestock farming accounts for 57 per cent of agricultural emissions and is also responsible for three quarters of land use change emissions. WWF and FCRN are urging Government and industry decision-makers to recognise that a focus on technology alone is not enough - food consumption patterns will need to change too. Recommendations from the report include: * a significant switch to non-carbon fuels and increased energy efficiency right across the economy; * increasing efficiency in both production and processing of food (e.g. improved crop yields, changes to animal feeds to reduce methane emissions, reducing waste by processers and adopting climate-friendly refrigeration systems); and * changes in the types of food we consume.
* Livestock farming accounts for 57 per cent of agricultural emissions and is also responsible for three quarters of land use change emissions. WWF and FCRN are urging Government and industry decision-makers to recognise that a focus on technology alone is not enough - food consumption patterns will need to change too. Recommendations from the report include: * a significant switch to non-carbon fuels and increased energy efficiency right across the economy; * increasing efficiency in both production and processing of food (e.g. improved crop yields, changes to animal feeds to reduce methane emissions, reducing waste by processers and adopting climate-friendly refrigeration systems); and * changes in the types of food we consume.
