Food and waste
Food-related emissions need to be reduced to limit global warming. The potential is big: emissions not only come from agricultural production but for example also from food waste, ranking as the third biggest source of emissions after the USA and China.
To reduce the climate footprint of food production, it is important for both producers and consumers to know how to do so. Which realistic choices exist in production methods, energy use, emission reductions, producer-consumer interactions, dietary choice and food waste reduction and re-usage? Which of the options will have the least effect on climate, and can they also improve health or biodiversity?
CICERO addresses these complex challenges with a holistic approach – combining different research disciplines with insights and perspectives from food producers and consumers, and all links in between. We combine research on carbon footprints, climate policy, scenario development, consumer understanding and adaptation/mitigation/transformation research with targeted communication. The aim is to identify feasible and sustainable solutions for farmers, society, policy, environment and climate.
Large sums are spent on preserving rainforests, but how efficient is this measure in reducing greenhouse gas emissions? How does it compare to other measures? CICERO does research on assessing the socioeconomic benefits of initiatives to reduce emissions from deforestation and forest degradation (REDD+) in Indian forests, as well as the politics of REDD+, particularly in Brazil.
- Climate Footprints of Norwegian Dairy and Meat – a Synthesis Bob van Oort, Robbie Andrew