Global food system emissions could preclude achieving the 1.5° and 2°C climate change targets-Reference-Cited by-同舟云学术

Global food system emissions could preclude achieving the 1.5° and 2°C climate change targets

Published:2020-11-06 Issue:6517 Volume:370 Page:705-708
ISSN:0036-8075
Container-title:Science
language:en
Short-container-title:Science

Author:

Clark Michael A.¹^ORCID,Domingo Nina G. G.²^ORCID,Colgan Kimberly²^ORCID,Thakrar Sumil K.²^ORCID,Tilman David³⁴^ORCID,Lynch John⁵^ORCID,Azevedo Inês L.⁶⁷^ORCID,Hill Jason D.²^ORCID

Affiliation:

1. Oxford Martin School and Nuffield Department of Population Health, University of Oxford, Oxford, UK.

2. Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA.

3. Department of Ecology, Evolution, and Behavior, University of Minnesota, St. Paul, MN, USA.

4. Bren School of Environmental Science and Management, University of California, Santa Barbara, CA, USA.

5. Department of Physics, University of Oxford, Oxford, UK.

6. Department of Energy Resources Engineering, Stanford University, Stanford, CA, USA.

7. Woods Institute for the Environment, Stanford, CA, USA.

Abstract

Thought for food To have any hope of meeting the central goal of the Paris Agreement, which is to limit global warming to 2°C or less, our carbon emissions must be reduced considerably, including those coming from agriculture. Clark et al. show that even if fossil fuel emissions were eliminated immediately, emissions from the global food system alone would make it impossible to limit warming to 1.5°C and difficult even to realize the 2°C target. Thus, major changes in how food is produced are needed if we want to meet the goals of the Paris Agreement. Science , this issue p. 705

Funder

U.S. Environmental Protection Agency

Wellcome Trust Centre for Mitochondrial Research

United States Department of Agriculture

Publisher

American Association for the Advancement of Science (AAAS)

Subject

Multidisciplinary

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5. Global diets link environmental sustainability and human health

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