The dramatic increase of emitted greenhouse gases (GHGs) by humans over the past century and a half has created an urgency for monitoring, reporting, and verifying GHG emissions as a first step towards mitigating the effects of climate change. Fifteen percent of global GHG emissions come from agriculture, and companies in the food and beverage industry are starting to set climate goals. We examined the GHG emissions reporting practices and climate goals of the top 100 global food and beverage companies and determined whether their goals are aligned with the science of keeping climate warming well below a 2 °C increase. Using publicly disclosed data in CDP Climate reports and company sustainability reports, we found that over two thirds of the top 100 (as ranked by Food Engineering) global food and beverage companies disclose at least part of their total company emissions and set some sort of climate goal that includes scope 1 and 2 emissions. However, only about half have measured
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The hearing commissioner’s decision on the renewal of resource consents for the site is expected to be released on Wednesday. The independent air quality report by Emissions Impossible director Lou Wickham, of Auckland, was commissioned by Taranaki District Health Board medical officer of health Dr Jonathan Jarman, and forwarded to Uruti residents following three complaints by residents in April. Wickham’s report on the Uruti site identified the “rotten egg” smell of hydrogen sulphide, ammonia, formaldehyde, and benzene were “likely” to be among the contaminants emitted from the site. Effects from the odours can be significant and include headaches, retching, depression, stress and loss of appetite, they said.