The Carbon Footprint of Food Production – and How to Reduce it – with an Example from the U.S.

A report released by U.N. Food and Agriculture Organisation (FAO) on September 10 estimated that the carbon footprint of wasted food was equivalent to 3.3 billion tonnes of carbon dioxide per year, with a direct economic cost estimated at $750 billion U.S. In this global survey, the world is divided into 7 regions, and 8 major commodity groups. The survey considers the entire life cycle – land use, water use, transportation, storage, loss and wastage. The Food Wastage Footprint: Impacts on Natural Resources Summary Report is at: http://www.fao.org/docrep/018/i3347e/i3347e.pdf; An accompanying document, Toolkit: Reducing the Food Wastage Footprint, is at: http://www.fao.org/docrep/018/i3342e/i3342e.pdf and urges improvement in food harvest, storage, processing, transport and retailing processes, some of which can be accomplished by better training for farmers, farmer co-operatives, infrastructure investment, and technological improvements.

In related news, the U.S. Energy Department proposed in August two major energy efficiency rules for new commercial refrigeration equipment, walk-in coolers and freezers, estimated to cut emissions by over 350 million metric tons of carbon dioxide over 30 years. See the official Department of Energy website for the rule change at: http://www1.eere.energy.gov/buildings/appliance_standards/rulemaking.aspx/ruleid/27, or the NRDC commentary about it at: http://switchboard.nrdc.org/blogs/mwaltner/more_cooling_with_less_global.html.

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