Food consumption,diet shifts and associated non-CO2 greenhouse gases from agricultural production |
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| Authors: | Alexander Popp Hermann Lotze-Campen Benjamin Bodirsky |
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| Institution: | Potsdam Institute for Climate Impact Research (PIK), PO Box 60 12 03, 14412 Potsdam, Germany |
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| Abstract: | Today, the agricultural sector accounts for approximately 15% of total global anthropogenic emissions, mainly methane and nitrous oxide. Projecting the future development of agricultural non-CO2 greenhouse gas (GHG) emissions is important to assess their impacts on the climate system but poses many problems as future demand of agricultural products is highly uncertain. We developed a global land use model (MAgPIE) that is suited to assess future anthropogenic agricultural non-CO2 GHG emissions from various agricultural activities by combining socio-economic information on population, income, food demand, and production costs with spatially explicit environmental data on potential crop yields. In this article we describe how agricultural non-CO2 GHG emissions are implemented within MAgPIE and compare our simulation results with other studies. Furthermore, we apply the model up to 2055 to assess the impact of future changes in food consumption and diet shifts, but also of technological mitigation options on agricultural non-CO2 GHG emissions. As a result, we found that global agricultural non-CO2 emissions increase significantly until 2055 if food energy consumption and diet preferences remain constant at the level of 1995. Non-CO2 GHG emissions will rise even more if increasing food energy consumption and changing dietary preferences towards higher value foods, like meat and milk, with increasing income are taken into account. In contrast, under a scenario of reduced meat consumption, non-CO2 GHG emissions would decrease even compared to 1995. Technological mitigation options in the agricultural sector have also the capability of decreasing non-CO2 GHG emissions significantly. However, these technological mitigation options are not as effective as changes in food consumption. Highest reduction potentials will be achieved by a combination of both approaches. |
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