Brenda Khan
The global food system is estimated to contribute around 30% of greenhouse gas emissions, with more than half of those emissions attributed to livestock production. As such, changing our diets to include more plant-based foods and fewer animal products can significantly help to reduce our overall emissions. This is because it takes a lot of land to grow food for animals, leading to deforestation, which exacerbates climate change. In addition, reducing food waste is key, as producing, transporting, and letting food rot contributes more than 8% of global greenhouse gas emissions.
| Characteristics | Values |
|---|---|
| Impact of diet change | Lower emissions, reduce mortality from diet-related risks, improve health, protect food from floods, droughts, and diseases, reduce land use, improve soil quality, increase crop productivity and resilience, reduce water usage, reduce environmental impact, reduce plastic waste, reduce food waste, improve air quality, reduce greenhouse gas emissions |
| Food groups to reduce | Meat, dairy, red meat, animal-based foods, packaged foods, saturated fats |
| Food groups to increase | Plants, plant-based foods, plant proteins, whole grains, fruits, vegetables, locally-grown produce, nuts, grains, beans, chickpeas, lentils, tofu, tempeh, seitan, falafel, plant-based meat alternatives |
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What You'll Learn
- Eating less meat and dairy can reduce emissions and improve health
- Diversifying crops protects food from floods, droughts and diseases
- Reducing food waste lowers emissions and saves money
- Eating more plant-based foods can improve health and reduce emissions
- Choosing local produce lowers the carbon footprint of food transportation
Eating less meat and dairy can reduce emissions and improve health
The global food system is estimated to contribute around 30% of greenhouse gas emissions, with more than half of those emissions attributable to livestock production. Methane and nitrous oxide are two powerful greenhouse gases emitted by cattle ranching. Grazing animals require a lot of land, which is often created by cutting down carbon-storing forests, and cows and sheep emit methane as they digest.
According to the UN's Food and Agricultural Organization, about 14% of all emissions come from meat and dairy production. Beef is the least environmentally friendly option, with beef production resulting in 90% more emissions than pea protein production. Chicken, eggs, and pork have a lower environmental impact, while dairy and lamb are in the middle.
If global meat and dairy consumption continues to rise, greenhouse gas emissions from agriculture alone are likely to exceed 2050 targets. However, if regions with diets high in calories and animal-sourced foods were to switch to more plant-based alternatives, emissions would be significantly lowered. This would also reduce mortality from diet-related risks and improve health. There are 14,000 edible plant species with excellent nutritional profiles, but we currently use fewer than 200. Diversifying our crops will also help protect our food from floods, droughts, and diseases.
In addition to reducing emissions, eating less meat and dairy can improve health in other ways. A review of the evidence found that reducing vegetable intake could increase the risk of non-communicable diseases such as heart disease and stroke, and different types of cancers. Therefore, increasing plant-based foods in our diets can help to reduce these risks.
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Diversifying crops protects food from floods, droughts and diseases
Diversifying crops is a crucial strategy in protecting our food sources from the impacts of floods, droughts, and diseases. Climate change poses a significant threat to our current food systems, and diversifying crops can help build resilience and ensure food security.
Firstly, diversifying crops can mitigate the risks associated with floods and droughts, which are becoming more frequent and severe due to climate change. Different crops have varying levels of resilience to water stress. By diversifying our crops, we can include species with higher tolerance to flooding or drought conditions, reducing the overall vulnerability of our food systems. For example, in Southeast Asia, rainfed crops like those in Thailand, Cambodia, and Myanmar are more susceptible to droughts, while Indonesia, the Philippines, and Malaysia are more vulnerable to floods. By diversifying crops according to regional vulnerabilities, we can minimize the impact of water-related extremes.
Secondly, crop diversification can enhance disease resistance. Monocultures, or the practice of growing a single crop over a large area, can facilitate the rapid spread of diseases and pests. By diversifying crops, we can disrupt the life cycles of pests and pathogens, reducing their impact. This is especially important in the context of climate change, as warmer temperatures and higher CO2 levels favor the proliferation of weeds, pests, and fungi, increasing the risk of crop loss.
Additionally, diversifying crops can improve soil health, which is essential for climate resilience. Healthy soil has better water retention and infiltration capabilities, making it more resilient to both droughts and floods. It also stores more carbon, helping to reduce greenhouse gas emissions.
Furthermore, crop diversification can improve overall nutritional quality and ensure access to critical nutrients. Climate change, particularly rising CO2 levels, is projected to reduce the nutritional value of some crops, including grains, fruits, and vegetables. By diversifying crops, we can maintain access to essential nutrients like proteins, iron, zinc, and vitamins, which may become depleted in certain monocultures due to changing climatic conditions.
Finally, diversifying crops is a step towards reducing our reliance on meat and dairy, which have significant climate impacts. Livestock production is a major driver of greenhouse gas emissions, land use, and water consumption. By diversifying our diets and incorporating more plant-based options, we can lower emissions and reduce the environmental footprint of our food systems.
In conclusion, diversifying crops is a vital strategy for protecting our food sources from the impacts of floods, droughts, and diseases. It builds resilience, enhances nutritional quality, reduces environmental impacts, and ensures food security in a changing climate.
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Reducing food waste lowers emissions and saves money
Reducing food waste is a highly effective way to lower one's environmental impact. Food waste is a significant contributor to climate change, accounting for approximately 8%-10% of global greenhouse gas emissions. The production of lost or wasted food in the US alone generates the equivalent of 32.6 million cars' worth of greenhouse gas emissions.
The global food system is estimated to contribute around 30% of greenhouse gas emissions, with more than half of those emissions attributed to livestock production. If diets continue as they are, the livestock sector will use up around half of our total 1.5C-consistent carbon budget by 2030 and 37% of a 2C budget.
The scale of food loss and waste is not only detrimental to the environment but also to human health, nutrition, and economies. Food waste costs the global economy more than $1 trillion annually. It also negatively impacts food security, as one in ten people globally are malnourished while one-third of all food produced is lost or wasted.
Reducing food waste can help lower emissions and save money for households and the economy. By reducing consumer food waste by 20%-25% by 2030, the world could save an estimated $120-$300 billion per year. Households could save around $370 per person annually by reducing food waste, and this saved food could be donated to feed hungry people, reducing food insecurity.
To reduce food waste, consumers can take small steps such as delivering leftovers to those in need, freezing food, shopping smarter, and composting to keep inedible scraps out of landfills.
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Eating more plant-based foods can improve health and reduce emissions
The global food system is estimated to contribute around 30% of greenhouse gas emissions, with more than half of those emissions attributable to livestock production. As such, a shift towards plant-based diets can significantly reduce emissions.
Animal-based diets have a high impact on the planet. Population growth and the increasing demand for meat and dairy drive land clearance and deforestation to make way for animal farms and the growing of animal feed. This results in biodiversity loss and greater strain on resources like water and energy. Additionally, ruminant livestock such as cows and sheep produce methane, a greenhouse gas more potent than carbon dioxide, during their digestive process.
Transitioning to a plant-based diet can reduce an individual's carbon footprint by up to 2.1 tons annually. Plant-based foods generally require less energy, land, and water, and have lower greenhouse gas intensities. Fruits and vegetables, whole grains, beans, peas, nuts, and lentils are some examples of plant-based foods that can form part of a healthy and environmentally friendly diet.
In addition to reducing emissions, eating more plant-based foods can also improve health. A shift to plant-based diets has been linked to a reduced risk of cardiovascular disease, type 2 diabetes, and mortality from diet-related non-communicable diseases. The World Health Organization supports this, stating that reducing livestock herds would lower emissions of methane, a significant contributor to global warming.
Diversifying our crops is another important strategy. Currently, we utilize less than 200 of the 14,000 edible plant species available. By expanding our crop variety, we can enhance the nutritional quality of our food and make our food systems more resilient to extreme climate events.
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Choosing local produce lowers the carbon footprint of food transportation
The global food system is estimated to contribute around 30% of greenhouse gas emissions, with livestock production accounting for more than half of those emissions. As such, reducing meat and dairy consumption is one of the most effective ways to lower an individual's carbon footprint.
While eating local produce is often touted as a way to reduce the carbon footprint of food transportation, this is not always the case. Transporting food by plane has a high carbon footprint, but very little food is transported this way. Most food is transported by boat, which is very carbon-efficient, emitting 10 to 20 times less carbon per kilometre than trucks on the road, and around 50 times less than flying. For most food products, transportation accounts for less than 10% of emissions, and for the largest greenhouse gas emitters, it is much smaller.
However, this does not mean that choosing local produce has no impact on carbon emissions. For some foods, such as beef, transport typically accounts for less than 1% of GHG emissions, so choosing local beef will have a minimal effect on its total footprint. On the other hand, for foods that are imported by plane, such as avocados and soy, choosing locally-grown alternatives can significantly reduce the carbon footprint. Additionally, small and local farms provide numerous economic, social, and environmental benefits beyond reduced food miles, such as supporting local businesses and reducing the use of pesticides and fossil fuels.
Furthermore, the impact of choosing local produce depends on the alternative. If an individual switches from imported plant-based foods or chicken to local beef, their carbon footprint will increase. This is because plant-based foods and chicken have lower carbon footprints than beef, regardless of whether they are locally sourced.
Overall, while choosing local produce can sometimes lower the carbon footprint of food transportation, the most effective way to reduce emissions is to reduce meat and dairy consumption and adopt a more plant-based diet.
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Frequently asked questions
The global food system is estimated to contribute around 30% of greenhouse gas emissions, with more than half of those emissions attributed to livestock production. By switching to a plant-based diet, we can significantly reduce our carbon footprint and curb environmental impact.
Start by reducing your consumption of meat and dairy, and fill your diet with plant-based sources of protein such as beans, tofu, and nuts. You can also buy staple foods in bulk and store them in reusable containers, and reduce food waste by composting leftovers.
A climate-friendly diet not only helps to reduce emissions and combat climate change, but it can also improve your health. Research has shown that reducing vegetable intake can increase the risk of non-communicable diseases such as heart disease and stroke.
One misconception is that you have to go completely vegetarian or vegan for it to make a difference. However, research has shown that if 50% of the population cut down on meat and dairy, it would have a much larger impact than 5% of the population going full vegan.
