Editing IPCC:AR6/WGIII/Chapter-12 (section)

=== FAQ 12.3 | Why do we need a food systems approach for assessing GHG emissions and mitigation opportunities from food systems? ===

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Activities associated with the food system caused about one-third of total anthropogenic GHG emissions in 2015, distributed across all sectors. Agriculture and fisheries produce crops and animal-source food, which are partly processed in the food industry, packed, distributed, retailed, cooked, and finally eaten. Each step is associated with resource use, waste generation, and GHG emissions.

A food systems approach helps identify critical areas as well as novel and alternative approaches to mitigation on both the supply side and the demand side of the food system. But complex co-impacts need to be considered and mitigation measures tailored to the specific context. International cooperation and governance of global food trade can support both mitigation and adaptation.

There is large scope for emissions reduction in both cropland and grazing production, and also in food processing, storage and distribution. Emerging options such as plant-based alternatives to animal food products and food from cellular agriculture are receiving increasing attention, but their mitigation potential is still uncertain and depends on the GHG intensity of associated energy systems due to relatively high energy needs. Diet changes can reduce GHG emissions and also improve health in groups with excess consumption of calories and animal food products, which is mainly prevalent in developed countries. Reductions in food loss and waste can help reduce GHG emissions further.

Recommendations to buy local food and avoid packaging can contribute to reducing GHG emissions but should not be generalised, as trade-offs exist with food waste, GHG footprint at farm gate, and accessibility to diverse healthy diets.

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