Global food system emissions could preclude achieving the 1.5° and 2°C climate change targets
-
- Michael A. Clark
- Oxford Martin School and Nuffield Department of Population Health, University of Oxford, Oxford, UK.
-
- Nina G. G. Domingo
- Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA.
-
- Kimberly Colgan
- Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA.
-
- Sumil K. Thakrar
- Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA.
-
- David Tilman
- Department of Ecology, Evolution, and Behavior, University of Minnesota, St. Paul, MN, USA.
-
- John Lynch
- Department of Physics, University of Oxford, Oxford, UK.
-
- Inês L. Azevedo
- Department of Energy Resources Engineering, Stanford University, Stanford, CA, USA.
-
- Jason D. Hill
- Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA.
説明
<jats:title>Thought for food</jats:title> <jats:p> 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 <jats:italic>et al.</jats:italic> 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. </jats:p> <jats:p> <jats:italic>Science</jats:italic> , this issue p. <jats:related-article issue="6517" page="705" related-article-type="in-this-issue" vol="370">705</jats:related-article> </jats:p>
収録刊行物
-
- Science
-
Science 370 (6517), 705-708, 2020-11-06
American Association for the Advancement of Science (AAAS)