4. How can we reduce food-related greenhouse gas emissions?
This chapter considers the extent to which changes in production, demand and socio-economic structures can curb food-related greenhouse gas emissions. It first highlights the greenhouse gas emission reductions that are required overall and shows that without action, current food-related activities account for or exceed the ‘allowable’ emissions space in 2050. It then considers the different foci for mitigation within the food system; and finally explores the extent to which a combination of approaches is needed to have a real and sufficient impact.