Greenhouse gas emissions from the way humans consume food could add nearly 1 degree of warming to Earth’s climate by 2100, according to a study out Monday in Nature Climate Change
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Although methane is far more potent than carbon, it also is much shorter-lived meaning cuts in methane emissions can have a quick benefit, Ivanovich siad.So thats going to help us stay under the dangerous warming target, she said, as well as give us some time to build up resilience and adaptation to climate change in the meantime. A major question that remains is whether food producers and consumers can change their behaviour in order to achieve the reductions in greenhouse gases laid out in the study.
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