FOOD AND CLIMATE CHANGE – You should start to be concerned about your diet

Climate change is now a very popular topic, and when we talk about measures to prevent it we usually think about reducing plastics, switching to green energies and electric transport, and maybe planting more trees. All really important solutions, but many of us forget that the food system is one of the major drivers of climate change. – And by the way, it’s directly connected to all those issues listed.

 

BUSINESS AS USUAL IS NOT AN OPTION

Agriculture is one of the largest contributor of greenhouse gases contributing 19 to 29% of total GHG emissions. As stated in a study published last October in the journal Nature (1) “between 2010 and 2050 […] the environmental effects of the food system could increase by 50-90% in the absence of technological changes and dedicated mitigation measures, reaching levels that are beyond the planetary boundaries that define a safe operating space for humanity.” The study calls for solutions such as more plant-based diets, improvements in technologies and management, and reductions in food loss and waste.

The topic is particularly current, given Taoiseach Leo Varadkar’s declaration last week on reducing meat consumption. Without discussing the controversy arising from his statement, we believe the matter must be taken seriously because changes can not only be imposed from above but should also come from the conscious choices that each of us makes. And although much of the Irish economy is based on agriculture – and livestock farming in the Irish countryside seems to be rather sustainable – we need to think about the future of our planet.

As EPA Ireland reports, agriculture is the single largest contributor to the country’s overall greenhouse gas emissions, accounting for over 30% of the total. Ireland is a small country with a relatively small population, but emissions per person are amongst the highest of any country in the world. And if we look at meat consumption per person we can only hope for a change in our habits: we consume over twice the global average!

Also, according to another study (2) “very high calorie diets […] are associated with high total per capita greenhouse gas emissions […] due to high carbon intensity and high intake of animal products”.

through CGIAR Centers and Research Programs

through CGIAR Centers and Research Programs

 

820 MILLION PEOPLE HAVE INSUFFICIENT FOOD

In the study presented on the 17th of January by EAT-Lancet Commission in Oslo (3), twenty scientists from around the world called for the adoption of diets and food production practices to ensure that the UN Sustainable Development Goals (SDGs) and the Paris Agreement would be achieved. Because, “although global food production of calories has kept pace with population growth, more than 820 million people have insufficient food and many more consume low-quality diets that cause micronutrient deficiencies and contribute to a substantial rise in the incidence of diet-related obesity and diet-related non-communicable diseases, including coronary heart disease, stroke, and diabetes”. Researchers say that a sustainable diet should “largely consists of vegetables, fruits, whole grains, legumes, nuts, and unsaturated oils, includes a low to moderate amount of seafood and poultry, and includes no or a low quantity of red meat, processed meat, added sugar, refined grains, and starchy vegetables”.

through The Irish Times

 

ARE YOU A FLEXITARIAN?

Here we go, vegetarian, pescatarian, vegan or flexitarian and then organic, local, something-free and so on: we are not talking about choosing more trendy diets or groceries! The problem is that we are harming the planet because of what we eat and how we produce our food (and how we transport it and sell it…). We should start to think about, to find out and to adopt sustainable habits. One of the least extreme approaches for example, is the Flexitarian diet – it is very similar to the recommendations of the EAT-Lancet Commission study – which requires a considerable reduction in the amount of meat consumed. In short, a Flexitarian is a vegetarian who eats meat occasionally.

As Oisin Coghlan from Friends of the Earth Ireland reminds us, the average Irish carbon footprint is around 12 tonnes of CO2 a year and we have to halve that by 2030 and get it down to 1 or 2 tonnes by 2050. 25% of that quantity (3 tonnes) comes from food. If you don’t eat beef and lamb it drops to about 2 tonnes, if you are a vegetarian it’s about 1.5, and if you are vegan it is lower again. So let’s start to rethink our diet and spread the word!

 

Notes
  1. Springmann et al. (2018). Options for keeping the food system within environmental limits. Retrieved from https://www.nature.com/
  2. Pradhan et al. (2013). Embodied greenhouse gas emissions in diets. Retrieved from https://ccafs.cgiar.org/bigfacts/
  3. Willett et al. (2019). Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. Retrieved from https://www.thelancet.com/

 

Below you can find some diet suggestions
  • Drayer (2019, January). Change your diet to combat climate change in 2019, CNN. Retrieved from https://edition.cnn.com/
  • Sawa (2019, January). Seeds, kale and red meat once a month – how to eat the diet that will save the world, The Guardian. Retrieved from https://www.theguardian.com/

 

Other sources

 

Nino Rizzo

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Comments

  1. Janice..... who else? says:

    Hi all, This particular article is excellent. Most articles are good but this one is exceptional. Congratulations to whoever wrote it.

    Best wishes

    Janice

    On Fri 25 Jan 2019, 01:06 Good Energies Alliance Ireland geaireland posted: “Climate change is now a very popular topic, and when > we talk about measures to prevent it we usually think about reducing > plastics, switching to green energies and electric transport, and maybe > planting more trees. All really important solutions, but many” >

  2. Nice article, if yo are ever doing an event on this topic we would like to host in the midlands, and have an urban food project, and communty of interest built sufficiently to populate it. I am particularly interested in the fact we grow less than 3% of our own vegetagle foods, the biological reality of or symbosis with bacterial ecologies of the gut, the relationship between soil biology and these bacterial ecologies, and the national health epidemics of mental disquietude, cancer, and ibs, as a direct consequence of overreliance on imports. Less than 1% of irish farmers grpw veg. Less than a 1% of this 1% grow organically. We need systemic change, and I would like to demonstrate that small acreage farmers can generate very healthy livlihoods from using their land in ecologically beneficial ways, creating jobs, feeding communities, and im0roving nati9nal health , society and economy.

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