The DOI matches its Crossref record; 11 of the 11 references it cites were found in a registry or an index.
Food Surplus and Its Climate Burdens
Open accessAbstract
Avoiding food loss and waste may counteract the increasing food demand and reduce greenhouse gas (GHG) emissions from the agricultural sector. This is crucial because of limited options available to increase food production. In the year 2010, food availability was 20% higher than was required on a global scale. Thus, a more sustainable food production and adjusted consumption would have positive environmental effects. This study provides a systematic approach to estimate consumer level food waste on a country scale and globally, based on food availability and requirements. The food requirement estimation considers demographic development, body weights, and physical activity levels. Surplus between food availability and requirements of a given country is considered as food waste. The global food requirement changed from 2,300 kcal/cap/day to 2,400 kcal/cap/day during the last 50 years, while food surplus grew from 310 kcal/cap/day to 510 kcal/cap/day. Similarly, GHG emissions related to the food surplus increased from 130 Mt CO2eq/yr to 530 Mt CO2eq/yr, an increase of more than 300%. Moreover, the global food surplus may increase up to 850 kcal/cap/day, while the total food requirement will increase only by 2%-20% by 2050. Consequently, GHG emissions associated with the food waste may also increase tremendously to 1.9-2.5 Gt CO2eq/yr.
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Cites
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BackgroundInfluentialThe future of food demand: understanding differences in global economic models
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Cited by
Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems
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A Systematic Study of Sustainable Development Goal (SDG) Interactions
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Self-citationGlobal food system emissions could preclude achieving the 1.5° and 2°C climate change targets
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Demand-side solutions to climate change mitigation consistent with high levels of well-being
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Climate change responses benefit from a global food system approach
Rosenzweig, C., Mbow, C., Barioni, L. G., Benton, T. G., Herrero, M., Krishnapillai, M., Liwenga, E. T., Pradhan, P., Rivera-Ferre, M. G., Sapkota, T., et al. (2020) · Nature Food · doi:10.1038/s43016-020-0031-z · Cited by 445
Self-citation
Metadata
- Authors
- Hiç, C., Pradhan, P., Rybski, D., & Kropp, J. P.
- Venue
- Environmental Science & Technology
- Publisher
- American Chemical Society (ACS)
- Published
- 2016-04-07
- Volume
- 50
- Issue
- 8
- Pages
- 4269-4277
- ISSN
- 0013-936X (ISSN-L)
- 1520-5851
- OpenAlex
- W2334347049
- Cited by
- 190
- References
- 11
- FWCI
- 21.94
- Type
- journal article
- Language
- en
- Open access
- hybrid
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
