The role of agriculture in producing greenhouse gas emissions has not been fully recognized by much of the world, as only a third of the 194 countries that signed the Paris Agreement reference food-system mitigation measures in their climate goals. While the U.S. has passed some climate-focused food system bills such as the Food Donation Improvement Act, more action is required to dramatically decrease agriculture sector emissions. The farm bill, for example, sets agriculture policies and regulations in the U.S. and has a massive impact on agriculture policy that affects climate change. EWG published an analysis of U.S. agriculture spending from 2017-2020 which found that only 23% of incentive payments were for practices that mitigate climate change.
One significant contributor to greenhouse gas emissions from agriculture is livestock and agriculture, primarily cattle and rice. Manure and gas from cows are rich in methane, a greenhouse gas second to carbon dioxide in its ability to trap heat in the atmosphere. High-methane foods are on track to make up more than 80% of food-related warming by 2100. The current livestock and agriculture practices are least regenerative, emit the most greenhouse gases, and lead to the most soil degradation. According to the World Economic Forum, these damaging systems are the most likely to have access to capital. Implementing new and climate-friendly practices may be costly and adversely affect yield, cutting into farmers’ bottom lines, and making their crops or herds less attractive to investors and buyers.
The U.S. does not mention curbing food waste in its latest emissions targets, even though nearly 40% of all food is wasted here. The US should be leading the way on this issue, says Pete Pearson of the World Wildlife Fund. Moreover, environmentalists worry that change is not happening fast enough. Mitigation measures need to be moving “five to six times” faster than current trends to meet global climate goals.
Studies and media reports have encouraged more plant-heavy diets and less red meat, arguing the shift could reduce greenhouse gas emissions. A study published in Nature found that if diets globally were limited to one serving of red meat per week and all other animal protein to two servings per day, global warming due to food consumption would decrease by 0.19°C by the end of the century. However, decreasing meat consumption may be challenging in some countries, including the U.S., which consumes more meat than any other country.
In conclusion, it is essential to recognize the role of food systems in producing greenhouse gas emissions and implement mitigation measures to address climate change. Governments should promote sustainable agriculture by providing financial incentives to farmers to embrace climate-friendly practices, such as converting manure into organic fertilizer, improving soil health by increasing plant diversity and minimizing soil disturbance. Individuals can also contribute by reducing food waste, encouraging a plant-heavy diet, and limiting meat consumption. A collective effort is required to address the food system’s environmental impact and avert a climate catastrophe.
<< photo by Vlada Karpovich >>