Food systems are responsible for a third of global anthropogenic GHG emissions
Abstract
We have developed a new global food emissions database (EDGAR-FOOD) estimating greenhouse gas (GHG; CO 2, CH 4, N 2 O, fluorinated gases) emissions for the years 1990-2015, building on the Emissions Database of Global Atmospheric Research (EDGAR), complemented with land use/land-use change emissions from the FAOSTAT emissions database. EDGAR-FOOD provides a complete and consistent database in time and space of GHG emissions from the global food system, from production to consumption, including processing, transport and packaging. It responds to the lack of detailed data for many countries by providing sectoral contributions to food-system emissions that are essential for the design of effective mitigation actions. In 2015, food-system emissions amounted to 18 Gt CO 2 equivalent per year globally, representing 34% of total GHG emissions. The largest contribution came from agriculture and land use/land-use change activities (71%), with the remaining were from supply chain activities: retail, transport, consumption, fuel production, waste management, industrial processes and packaging. Temporal trends and regional contributions of GHG emissions from the food system are also discussed.
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Global food systems account for more than one-third of global anthropogenic GHG emissions, of which 71% came from agricultural crop-livestock production systems and land-use change activities.
“global food systems are important GHG sources and account for more than one-third of the global anthropogenic GHG emissions, of which 71% came from agricultural crop-livestock production systems and land-use change activities.110”
From Technologies and perspectives for achieving carbon neutrality (2021) · cites this paper as [110]
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- Authors
- Crippa, M., Solazzo, E., Guizzardi, D., Monforti-Ferrario, F., Tubiello, F. N., & Leip, A.
- Affiliations
- European Commission (BE)
- Joint Research Centre (IT)
- Food and Agriculture Organization of the United Nations (IT)
- Corresponding author
- Crippa, M.
- Venue
- Nature Food
- Published
- 2021-03-08
- Volume
- 2
- Issue
- 3
- Pages
- 198-209
- ISSN
- 2662-1355 (ISSN-L)
- OpenAlex
- W3135170646
- Cited by
- 3,190
- References
- 68
- Citations by year
- 2026: 681 · 2025: 765 · 2024: 659 · 2023: 536 · 2022: 399 · 2021: 145 · 2013: 3
- FWCI
- 235.85
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Nature Food (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Physical Sciences › Environmental Science › Ecology › Agriculture Sustainability and Environmental Impact
- Physical Sciences › Environmental Science › Environmental Engineering › Environmental Impact and Sustainability
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Waste Reduction and Sustainability
- Keywords
- food systems, greenhouse gas emissions, agricultural emissions, supply chain emissions, food transport, food packaging, food waste management, temporal trends, regional contribution
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