Combustion of fossil fuels causes emissions of harmful greenhouse gases, and these harmful gases pollute the environment and increase the average temperature of the planet. Nowadays, the food sector has become one of the major sources of greenhouse gases. To deal with global warming and its climate consequences, net-zero emissions have become the ultimate goal of the entire globe, including the food sector.
Pledges, promises, and targets are prominently displayed on corporate websites. For most businesses and supply chains, net zero has become a long-term Key Performance Indicator (KPI). However, all industries are not created equal, and among them, the food industry is on the side of the less privileged ones. Here we must mention one thing. Often, people think net-zero implies a reduction in greenhouse gas emissions. But the term does imply that any emissions that remain in the atmosphere will be offset.
What Makes The Food Industry’s Targets For Net-zero Unique?
The roadmap for most industries is more or less simple and straightforward. They aim to decarbonize and get rid of the burning of fossil fuels, and they try to reduce carbon dioxide levels to zero. The food industry, however, stands out. The majority of emissions from the food industry are methane and nitrous oxide. Though we can minimize the emissions of nitrous oxide gas and methane gas, we cannot reduce them to zero. Carbon dioxide (CO2) has a significantly lower impact, so much so that the popular term “carbon footprint” doesn’t adequately capture the impact of the food business on the environment.
What happens if the food business ceases generating carbon dioxide entirely and no longer relies on offsetting? Nonetheless, the climate footprint of airfood recipe production will not become zero, and it will only decrease a little.
Why Can We Not Reduce Nitrous Oxide Emissions To Zero?
Specifically, agriculture and land usage, fertilization, soil management, and manure management generate nitrous oxide. Said, it is because of these techniques that we can feed the world’s population. We cannot reduce nitrous oxide emissions to zero without sacrificing a significant portion of our agricultural output.
But there are several ways to cut down on them. Precision fertilization, regenerative farming, and manure management are examples of existing approaches that can help solve the problem. It is, however, a rich arena for innovation. But it may not be affordable from the beginning. It means that there is no absolute way to eradicate nitrous oxide emissions without completely redesigning the food production system from the start- and the first to do so will win.
Why Can’t Methane Emissions Be Reduced To Zero?
Rice cultivation, livestock, manure management, enteric fermentation in ruminant animals, etc., generate harmful methane gas. Excrement from cows, goats, lambs (as well as giraffes, thankfully, which are not part of the food production system of humans) is a powerful methane producer. These emissions may be greatly decreased if we switch from animal to plant-based food items. But realistically, we cannot support such a severe change right away. Today’s feeding procedures and manure management have promising potential, but there is still lots of work to be done to make them reliable and effective.
Our ultimate goal is to limit global warming to 1.5 degrees Celsius, and there is no other option. To save the environment, we must limit greenhouse gas emissions as soon as possible. The food industry has to play a great role in achieving net-zero emissions, and they have to move from theoretical explanations to practical actions. The food industries that will be able to manage change, expectations, and timelines successfully will be the ultimate winners.
