What’s Cooking? Adaptation & Mitigation in the UK Food System
Bows, A., Dawkins, E., Gough, C., Mander, S., McLachlan, C., Röder, M., Thom, L., Thornley, P. & Wood, R.
The Sustainable Consumption Institute has recently published a report based on a 2 year study of UK food systems and climate change. Food which families now take for granted, such as meat and fresh vegetables, could become too expensive for many, if global temperatures rise in line with the current trends and reach 4⁰C within the lifetime of many people.
Dr Alice Bows, Principal Investigator, says greenhouse gas targets will be missed unless policymakers take account of the potential impacts of climate change on food-related emissions. Much emphasis is placed on decarbonising the energy system, yet the emissions associated with agriculture, particularly the greenhouse gas nitrous oxide, are likely to be much more difficult to cut.