The study reveals that adopting ‘flexitarian’ diets alone is insufficient to effectively reduce greenhouse gas (GHG) emissions in the food industry. Assessing different carbon emission mitigation strategies at various implementation rates, the study found that the global food system contributes significantly to climate change, responsible for 21–37% of the world’s GHG emissions. However, simply changing dietary habits cannot achieve net negative emissions without implementing changes in food production methods.
Analyzing the potential GHG emissions with the recommended diet from the EAT-Lancet report, the study compared it to a ‘business as usual’ scenario, as well as assessing the impact of reducing food waste and loss by 50% by 2050. Additionally, the study analyzed the effectiveness of GHG emissions reducing technologies, including carbon dioxide removal (CDR) technology.
While changing diets plays a significant role, it alone cannot achieve net negative GHG emissions unless accompanied by changes in food production methods. But many technologies, such as using additives in feed to reduce methane and applying biochar to cropland to reduce nitrous oxide emissions, can have a substantial impact. Agroforestry, a combination of forests with agricultural land, also shows promise in reducing emissions. These technologies can be implemented without major disruptions to global supply chains.
Combining GHG emissions reducing technology with technology that removes GHGs from the atmosphere can achieve net negative GHG emissions in the food system, even with existing dietary patterns. However, implementing this scenario may face challenges due to various conflicting variables. Therefore, the study recommends the implementation of both flexitarian diets and GHG-reducing technology for the ideal outcome.
This information is sourced from PLOS Climate’s publication ‘Model-based scenarios for achieving net negative emissions in the food system’, authored by M. Almaraz, B. Z. Houlton, M. Clark, I. Holzer, Y. Zhou, L. Rasmussen, E. Moberg, E. Manaigo, B. S. Halpern, C. Scarborough,X. Gen Lei, M. Ho, E, Allison, L. Sibanda, and A. Salter. Published on 6 September 2023. You can find more details at https://doi.org/10.1371/journal.pclm.0000181.
In the food and beverage industry, trends such as food manufacturing, processing technology, and distribution are crucial for sustainability and innovation. Moreover, complying with food and drink regulations, packaging, marketing, and understanding consumer trends are essential for success in this industry.
