Evaluating the Local Climate Impacts Profile tool for assessing local impacts of extreme weather events

The climate change adaptation tool Local Climate Impacts Profile (LCLIP), developed and previously widely usedin the UK, was systematically evaluated in terms of its transferability to Sweden and its usefulness as a catalyst forawareness-raising and action with respect to climate change adaptation. The tool includes scoping, media trawl,interviews and reporting and was applied in three Swedish municipalities. It was found that after some adjustment,the tool can be applied successfully under Swedish conditions. The municipalities involved found the results useful forstimulating local adaptation work. However, the municipalities concluded that LCLIP is primarily a beginner's tool thatcan be applied at a low cost and that other, more costly investigations on vulnerability to extreme weather typically needto be conducted for successful adaptation to climate change at municipal level. An advantage of the LCLIP tool is thatit involves civil servants from all departments in the municipality and thus the resulting vulnerability discussions alsoinvolve departments dealing with ‘soft' issues, such as administration and care

Emisiones de gases de efecto invernadero con alto potencial de calentamiento global: el sector agropecuario

Se estudió la emisión de metano y óxido nitroso en rubros de la producción agropecuaria. Estos gases de efecto invernadero tienen potenciales de calentamiento mucho mayor al del dióxido de carbono. Se obtuvieron factores de intensidad de emisión de metano y óxido nitroso utilizando la metodología recomendada por el Panel Intergubernamental de Cambio Climático. Los productos de origen animal y los cultivos de arroz con anegamiento son los que presentan mayor cantidad de gases con alto potencial de calentamiento global. Esto se debe a varios procesos que en ese sector contribuyen simultáneamente: emisiones producidas por el estiércol en su almacenamiento y manejo, la fermentación entérica en el sistema digestivo de los rumiantes, y el metano emitido en suelos bajo agua. Se encuentra que la contribución de metano y óxido nitroso proveniente de cereales y legumbres de secano es de menor relevancia.The emission of methane and nitrous oxide in the agricultural sector has been studied. These greenhouse gases have a Global Warming Potential much higher than carbon dioxide itself. Following the procedure stated by the Intergovernmental Panel on Climate Change, product-oriented emission intensities have been obtained. The production of foods from animal origin and the cultivation of rice under water are the main sources of methane and nitrous oxide emissions. Several processes in animals and soils are responsible for the emissions: manure storage and management, enteric fermentation in ruminants, and methane emitted in flooded agricultural soils. The contribution of N2O and CH4 emissions from upland grains and legumes is found to be of less relevance.Asociación Argentina de Energías Renovables y Medio Ambiente (ASADES

Emisiones de gases de efecto invernadero con alto potencial de calentamiento global: el sector agropecuario

Se estudió la emisión de metano y óxido nitroso en rubros de la producción agropecuaria. Estos gases de efecto invernadero tienen potenciales de calentamiento mucho mayor al del dióxido de carbono. Se obtuvieron factores de intensidad de emisión de metano y óxido nitroso utilizando la metodología recomendada por el Panel Intergubernamental de Cambio Climático. Los productos de origen animal y los cultivos de arroz con anegamiento son los que presentan mayor cantidad de gases con alto potencial de calentamiento global. Esto se debe a varios procesos que en ese sector contribuyen simultáneamente: emisiones producidas por el estiércol en su almacenamiento y manejo, la fermentación entérica en el sistema digestivo de los rumiantes, y el metano emitido en suelos bajo agua. Se encuentra que la contribución de metano y óxido nitroso proveniente de cereales y legumbres de secano es de menor relevancia.The emission of methane and nitrous oxide in the agricultural sector has been studied. These greenhouse gases have a Global Warming Potential much higher than carbon dioxide itself. Following the procedure stated by the Intergovernmental Panel on Climate Change, product-oriented emission intensities have been obtained. The production of foods from animal origin and the cultivation of rice under water are the main sources of methane and nitrous oxide emissions. Several processes in animals and soils are responsible for the emissions: manure storage and management, enteric fermentation in ruminants, and methane emitted in flooded agricultural soils. The contribution of N2O and CH4 emissions from upland grains and legumes is found to be of less relevance.Asociación Argentina de Energías Renovables y Medio Ambiente (ASADES

Gases de efecto invernadero en la producción y consumo de alimentos de uso corriente

Se estudió la emisión de gases con potencial de efecto invernadero asociados a la producción y consumo de 22 alimentos de uso corriente. En trabajos previos investigamos la emisión de metano (CH4) y óxido nitroso (N2O) en la producción agropecuaria de cereales, legumbres y carnes. En el presente trabajo agregamos la emisión directa de CO2 debida al procesamiento, transporte, almacenamiento y consumo final de 22 productos alimenticios. Las contribuciones de los tres gases se suman usando los potenciales de calentamiento global, siendo el resultado expresado en kg de emisiones de CO2 equivalentes. Se obtuvieron valores entre 0,4 y 30 kg de emisiones por cada kg de producto listo para consumir. Los valores más bajos corresponden a cereales, legumbres, frutas, hortalizas y leche; en el rango intermedio se encuentran los huevos y el pollo; y los valores máximos corresponden a carne bovina, queso, y frutas transportadas por avión.The emission of greenhouse gases for the production and consumption of common food items has been studied. In previous works, we have investigated the emission of methane (CH4) and nitrous oxide (N2O) in the production of cereals, legumes and certain meats. In the present article, the direct emission of CO2 due to processing, transport, storage and final consumption of 22 foods have been added. The contribution of the three gases are added using the Global Warming Potentials, and the results represented in kg of CO2 equivalents. Emission intensities between 0,4 and 30 kg CO2 equivalents per kg of food have been obtained. The lower values correspond to cereals, legumes, fruits, horticulture products and milk; in the middle range we found chicken meat and eggs; and the highest emissions corresponds to bovine meats, cheese, and fruits transported by airplane.Asociación Argentina de Energías Renovables y Medio Ambiente (ASADES

Gases de efecto invernadero en la producción y consumo de alimentos de uso corriente

Se estudió la emisión de gases con potencial de efecto invernadero asociados a la producción y consumo de 22 alimentos de uso corriente. En trabajos previos investigamos la emisión de metano (CH4) y óxido nitroso (N2O) en la producción agropecuaria de cereales, legumbres y carnes. En el presente trabajo agregamos la emisión directa de CO2 debida al procesamiento, transporte, almacenamiento y consumo final de 22 productos alimenticios. Las contribuciones de los tres gases se suman usando los potenciales de calentamiento global, siendo el resultado expresado en kg de emisiones de CO2 equivalentes. Se obtuvieron valores entre 0,4 y 30 kg de emisiones por cada kg de producto listo para consumir. Los valores más bajos corresponden a cereales, legumbres, frutas, hortalizas y leche; en el rango intermedio se encuentran los huevos y el pollo; y los valores máximos corresponden a carne bovina, queso, y frutas transportadas por avión.The emission of greenhouse gases for the production and consumption of common food items has been studied. In previous works, we have investigated the emission of methane (CH4) and nitrous oxide (N2O) in the production of cereals, legumes and certain meats. In the present article, the direct emission of CO2 due to processing, transport, storage and final consumption of 22 foods have been added. The contribution of the three gases are added using the Global Warming Potentials, and the results represented in kg of CO2 equivalents. Emission intensities between 0,4 and 30 kg CO2 equivalents per kg of food have been obtained. The lower values correspond to cereals, legumes, fruits, horticulture products and milk; in the middle range we found chicken meat and eggs; and the highest emissions corresponds to bovine meats, cheese, and fruits transported by airplane.Asociación Argentina de Energías Renovables y Medio Ambiente (ASADES

Emisiones de gases de efecto invernadero con alto potencial de calentamiento global: el sector agropecuario

Se estudió la emisión de metano y óxido nitroso en rubros de la producción agropecuaria. Estos gases de efecto invernadero tienen potenciales de calentamiento mucho mayor al del dióxido de carbono. Se obtuvieron factores de intensidad de emisión de metano y óxido nitroso utilizando la metodología recomendada por el Panel Intergubernamental de Cambio Climático. Los productos de origen animal y los cultivos de arroz con anegamiento son los que presentan mayor cantidad de gases con alto potencial de calentamiento global. Esto se debe a varios procesos que en ese sector contribuyen simultáneamente: emisiones producidas por el estiércol en su almacenamiento y manejo, la fermentación entérica en el sistema digestivo de los rumiantes, y el metano emitido en suelos bajo agua. Se encuentra que la contribución de metano y óxido nitroso proveniente de cereales y legumbres de secano es de menor relevancia.The emission of methane and nitrous oxide in the agricultural sector has been studied. These greenhouse gases have a Global Warming Potential much higher than carbon dioxide itself. Following the procedure stated by the Intergovernmental Panel on Climate Change, product-oriented emission intensities have been obtained. The production of foods from animal origin and the cultivation of rice under water are the main sources of methane and nitrous oxide emissions. Several processes in animals and soils are responsible for the emissions: manure storage and management, enteric fermentation in ruminants, and methane emitted in flooded agricultural soils. The contribution of N2O and CH4 emissions from upland grains and legumes is found to be of less relevance.Asociación Argentina de Energías Renovables y Medio Ambiente (ASADES

Gases de efecto invernadero en la producción y consumo de alimentos de uso corriente

Se estudió la emisión de gases con potencial de efecto invernadero asociados a la producción y consumo de 22 alimentos de uso corriente. En trabajos previos investigamos la emisión de metano (CH4) y óxido nitroso (N2O) en la producción agropecuaria de cereales, legumbres y carnes. En el presente trabajo agregamos la emisión directa de CO2 debida al procesamiento, transporte, almacenamiento y consumo final de 22 productos alimenticios. Las contribuciones de los tres gases se suman usando los potenciales de calentamiento global, siendo el resultado expresado en kg de emisiones de CO2 equivalentes. Se obtuvieron valores entre 0,4 y 30 kg de emisiones por cada kg de producto listo para consumir. Los valores más bajos corresponden a cereales, legumbres, frutas, hortalizas y leche; en el rango intermedio se encuentran los huevos y el pollo; y los valores máximos corresponden a carne bovina, queso, y frutas transportadas por avión.The emission of greenhouse gases for the production and consumption of common food items has been studied. In previous works, we have investigated the emission of methane (CH4) and nitrous oxide (N2O) in the production of cereals, legumes and certain meats. In the present article, the direct emission of CO2 due to processing, transport, storage and final consumption of 22 foods have been added. The contribution of the three gases are added using the Global Warming Potentials, and the results represented in kg of CO2 equivalents. Emission intensities between 0,4 and 30 kg CO2 equivalents per kg of food have been obtained. The lower values correspond to cereals, legumes, fruits, horticulture products and milk; in the middle range we found chicken meat and eggs; and the highest emissions corresponds to bovine meats, cheese, and fruits transported by airplane.Asociación Argentina de Energías Renovables y Medio Ambiente (ASADES

Shifting expenditure on food, holidays, and furnishings could lower greenhouse gas emissions by almost 40%

This paper investigates how consumption-based greenhouse gas emissions from private households can be reduced. The aim is to quantify opportunities for mitigation through shifting expenditure on food, holidays, and furnishings to less carbon-intensive products and services that are available on the market but not yet mainstream. Two hundred and seventeen analyses of the greenhouse gas emissions/SEK for on-the-market products and services were used for estimating the consumption-based greenhouse gas emissions from an average person, an average single man and an average single woman. The consumption-based greenhouse gas emissions for these households were estimated to be 6.9, 10, and 8.5 tonnes per capita per year respectively; and food, holidays, and furnishings accounted for 56–59% of that. The alternatives to mainstream food, holidays, and furnishings include plant-based alternatives to meat and dairy products, locally produced vegetables, second-hand or repaired furnishings, holidaying abroad by train, and “staycations.” Our results show that total greenhouse gas emissions can be lowered by 36–38% by shifting the expenditure on these products and services to less carbon-intensive alternatives without changing the total expenditure. The share of total emissions deriving from food, holidays, and furnishings is reduced to 30–35% after the change. The findings are discussed in the light of goals for reductions in greenhouse gas emissions, additional sustainability aspects, the limitations of the study and needs for further research. This article met the requirements for a silver–silver JIE data openness badge described at http://jie.click/badges