Greenhouse Gas Emission Database Of Global Food System

2021-01-26   |   by CusiGO

A team of researchers from the European Commission’s joint research center developed a database of greenhouse gas emissions from the global food system called Edgar food. This benchmark reflects the estimates of these gases (carbon dioxide, methane, nitrogen oxides and fluorinated gases) emitted to the earth from 1990 to 2015, covering the food chain from production to consumption, including processing, storage and storage, Food transportation and packaging

It can be said that the Edgar food database is an X-ray of the contribution of our food production to global warming and climate change, which aims to help decision makers, institutions, enterprises, etc. By reducing the carbon footprint and other greenhouse gases, we can make the decision to improve the food system, focusing on the biggest emission link in the food chain.

The name of the database comes from the consortium of information provided by Edgar (Global Atmospheric Research emissions database) and FAOSTAT (statistical data on land use emissions from food production collected and maintained by FAO). Experts commented that Edgar food is a complete and spatially consistent database of greenhouse gas emissions from the global food system, As a tool, it addresses the lack of detailed data on emissions that some countries have not provided, which are essential for effective action to reduce emissions.

The results show that in 2015, carbon dioxide emissions from the global food system were 18 billion tons, accounting for 34% of the total greenhouse gas emissions. The largest share of emissions came from agricultural and land-use activities and changes in their uses (71%), while the rest came from supply chain activities such as storage, transportation, waste management, industrial processes and packaging, consumption, The setting of the base takes into account the time trend and the contribution of greenhouse gas emissions in the region of the food system.

The data show that the world food system has undergone major changes. According to statistics, the food system produces an average of 2 tons of carbon dioxide equivalent every year. Food processing and distribution systems have greatly increased energy consumption and carbon footprint.

Although we often discuss the impact of animal husbandry on greenhouse gas emissions, it is worth recalling that, according to a 2016 Oxfam study, staple food has a huge impact on the environment, and foods such as rice, corn or soybeans have a high level of emissions. What we are talking about here is greenhouse gases, whose emissions are comparable to those of almost any country in the world except the United States and China.

The head of the database commented that EU citizens want sustainable food with low-temperature chamber gas emissions, but we remember that some studies show that many consumers give priority to food prices over other issues, though very few. Environmental awareness is gradually transcending other issues such as food prices. There are other issues to consider, such as the desire of many countries to fight hunger, malnutrition and healthy eating, according to a study by the Johns Hopkins University School of public health, They may have to increase greenhouse gas emissions, which is counterproductive to protecting the planet and achieving sustainable development goals.

The researchers believe that the proportion of greenhouse gas emissions in energy use and industrial processing is increasing year by year, which shows that investment in more energy-efficient technologies is a priority, and these technologies can help to significantly reduce greenhouse gas emissions. There is no doubt that experts believe that the food system needs to be thoroughly reformed and restructured, but it must be supplemented by education and awareness of the importance of sustainable diet Climate footprint.

We suggest that you visit this e-commerce page to learn more about the database and the article published in nature food science.