A large-scale model study now shows how the global food system can contribute to the fight against global heating. <\/p>\n\n\n\n
It identifies 23 levers, calculates their effectiveness and concludes: a decisive transformation of this sector alone, without the indispensable energy transition, can limit the global temperature increase to 1.85\u00b0C above pre-industrial levels by 2050. In addition, food will become healthier and cheaper, and agriculture will be more compatible with biodiversity conservation. The study was led by the Potsdam Institute for Climate Impact Research (PIK) and published in Nature Food.<\/p>\n\n\n\n
The study is based on three possible pathways for the future: the standard \u201cSSP2\u201d scenario commonly used to model the continuation of current trends; a scenario of rapid transformation in the food system; and an expanded scenario with greater sustainability in other economic sectors as well. A powerful analytical framework developed at PIK, with PIK\u2019s agri-food system model MAgPIE at its core, and comprising several models from other institutes as well, determines not only the effects on climate, but also on human health, the environment, social justice and economic output.
\u201cOur study shows the great importance of the food system,\u201d explains Benjamin Bodirsky, PIK researcher and lead author of the study. \u201cIf we resolutely transform this sector towards sustainability, we will not only significantly slow down global heating, but also move towards many other desirable goals. Life expectancy will increase, nitrogen pollution will decrease, and global poverty will also decline slightly. What\u2019s more, if we also make changes in other sectors, we can even limit climate change to well below 2\u00b0C.\u201d<\/p>\n\n\n\n