Editing IPCC:AR6/SRCCL/Chapter-2 (section)

==== 2.6.1.7 Demand management in the food sector (diet change, waste reduction) ====

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Demand-side management has the potential for climate change mitigation via reducing emissions from production, switching to consumption of less emission intensive commodities and making land available for CO <sub>2</sub> removal (Section 5.5.2). Reducing food losses and waste increases the overall efficiency of food value chains (with less land and inputs needed) along the entire supply chain and has the potential to mitigate 0.8–4.5 GtCO <sub>2</sub> -eq yr <sup>–1</sup> ( ''high confidence'' ) (Bajželj et al. 2014 <sup>[[#fn:r1853|1853]]</sup> ; Dickie et al 2014 <sup>[[#fn:r1854|1854]]</sup> ; Hawken 2017 <sup>[[#fn:r1855|1855]]</sup> ; Hiç et al. 2016 <sup>[[#fn:r1856|1856]]</sup> ) (Section 5.5.2.5).

Shifting to diets that are lower in emissions-intensive foods like beef delivers a mitigation potential of 0.7–8.0 GtCO <sub>2</sub> -eq yr <sup>–1</sup> ( ''high confidence'' ) (Bajželj et al. 2014 <sup>[[#fn:r1857|1857]]</sup> ; Dickie et al. 2014 <sup>[[#fn:r1858|1858]]</sup> ; Herrero et al. 2016 <sup>[[#fn:r1859|1859]]</sup> ; Hawken 2017 <sup>[[#fn:r1860|1860]]</sup> ; Springmann et al. 2016 <sup>[[#fn:r1861|1861]]</sup> ; Tilman and Clark 2014 <sup>[[#fn:r1862|1862]]</sup> ; Hedenus et al. 2014 <sup>[[#fn:r1863|1863]]</sup> ; Stehfest et al. 2009 <sup>[[#fn:r1864|1864]]</sup> ) with most of the higher end estimates (&gt;6 GtCO <sub>2</sub> -eq yr <sup>–1</sup> ) based on veganism, vegetarianism or very low ruminant meat consumption (Section 5.5.2). In addition to direct mitigation gains, decreasing meat consumption, primarily of ruminants, and reducing wastes further reduces water use, soil degradation, pressure on forests and land used for feed potentially freeing up land for mitigation (Tilman and Clark 2014 <sup>[[#fn:r1865|1865]]</sup> ) (Chapters 5 and 6). Additionally, consumption of locally produced food, shortening the supply chain, can in some cases minimise food loss, contribute to food security and reduce GHG emissions associated with energy consumption and food loss (Section 5.5.2.6).

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