The production, distribution and consumption of food could add nearly 1 degree C to global warming by 2100, said a study in the journal Nature Climate Change, written by four climate scientists at the Environmental Defense Fund. “This additional warming alone is enough to surpass the 1.5 degree C global warming target and approach the 2 degree C threshold established by the Paris Agreement.”
“Methane is responsible for most of the warming associated with food consumption by the end of the century,” said the study. “We found that the consumption of dairy and meat is responsible for more than half of the warming by the year 2030 and through to the year 2100. Of the other food groups, rice contributes to a large fraction of end-of-century warming (19 percent), whereas vegetables, grains, seafood, oils, beverages, eggs, fruit and all other uncategorized food items each contribute 5 percent or less.”
The scientists said more than half of the warming could be avoided by changes in agricultural production practices, decarbonization of energy used in the food system, changes in diet and reductions in food waste.
Sustained changes in the diet could provide 21 percent of the reductions in warming, said they scientists. “We used dietary recommendations provided by the Harvard Medical School, which focus on reduced meat intake, promoting a protein-rich diet with less saturated fat and cholesterol. These recommendations specifically prescribe the sparing consumption of red meat (beef and pork; about one serving per week) and the limited consumption of fish, poultry and eggs (up to two servings each per day).”
The study is available here.