Product-Carbon-Footprint von Lebensmitteln in Österreich: biologisch und konventionell im Vergleich

The aim of this broad conceived study was to analyse greenhouse gas emissions (GHGE) of more than 130 foodstuffs from two organic agricultural production methods (Organic premium brand and Organic EU-standard) as compared to conventional farming in Austria. The system boundaries of the life-cycle study ranged from agriculture and its upstream supply chain to the retailer, including changes in soil organic carbon (humus) and land use change. In conclusion, all organic products in both organic methods showed lower GHGE per hectare but also per kg of foodstuff than comparable, conventional products. Therefore, the product carbon footprint (PCF) of organic products was lower throughout the implemented study. Organic dairy products resulted in 10 to 21 % lower CO2-eq per kg of product than conventional foodstuffs, organic wheat bread showed 22 to 25 %, bread products 34 to 42% and organic vegetables 10 to 35 % lower CO2-eq per kg of product. Furthermore, this detailed calculation throughout the whole value chain pointed out “hot spots” of CO2-eq-emissions for producers and retailers with existing GHG reducing potentials

Food systems in a zero-deforestation world: Dietary change is more important than intensification for climate targets in 2050

Global food systems contribute to climate change, the transgression of planetary boundaries and deforestation. An improved understanding of the environmental impacts of different food system futures is crucial for forging strategies to sustainably nourish a growing world population. We here quantify the greenhouse gas (GHG) emissions of global food system scenarios within a biophysically feasible “option space” in 2050 comprising all scenarios in which biomass supply – calculated as function of agricultural area and yields – is sufficient to cover biomass demand – derived from human diets and the feed demand of livestock. We assessed the biophysical feasibility of 520 scenarios in a hypothetical no-deforestation world. For all feasible scenarios, we calculate (in) direct GHG emissions related to agriculture. We also include (possibly negative) GHG emissions from land-use change, including changes in soil organic carbon (SOC) and carbon sinks from vegetation regrowth on land spared from food production. We identify 313 of 520 scenarios as feasible. Agricultural GHG emissions (excluding land use change) of feasible scenarios range from 1.7 to 12.5 Gt CO2e yr−1. When including changes in SOC and vegetation regrowth on spare land, the range is between −10.7 and 12.5 Gt CO2e yr−1. Our results show that diets are the main determinant of GHG emissions, with highest GHG emissions found for scenarios including high meat demand, especially if focused on ruminant meat and milk, and lowest emissions for scenarios with vegan diets. Contrary to frequent claims, our results indicate that diets and the composition and quantity of livestock feed, not crop yields, are the strongest determinants of GHG emissions from food-systems when existing forests are to be protected

Towards a Conceptual Framework for Social-Ecological Systems Integrating Biodiversity and Ecosystem Services with Resource Efficiency Indicators

Industrial Ecolog

Mitigating risk of exceeding environmental limits requires ambitious food system interventions

Transforming the global food system is necessary to avoid exceeding planetary boundaries. A robust evidence base is crucial to assess the scale and combination of interventions required for a sustainable transformation. We developed a risk assessment framework, underpinned by a meta-regression of 60 global food system modeling studies, to quantify the potential of individual and combined interventions to mitigate the risk of exceeding the boundaries for land-system change, freshwater use, climate change, and biogeochemical flows by 2050. Limiting the risk of exceedance across four key planetary boundaries requires a high but plausible level of ambition in all demand-side (diet, population, waste) and most supply-side interventions. Attaining the required level of ambition for all interventions relies on embracing synergistic actions across the food system

Agroecological measures and circular economy strategies to ensure sufficient nitrogen for sustainable farming

Sustainable food systems face trade-offs between demands of low environmental pressures per unit area and requirements of increasing production. Organic farming has lower yields than conventional agriculture and requires the introduction of nitrogen (N) fixing legumes in crop rotations. Here we perform an integrated assessment of the feasibility of future food systems in terms of land and N availability and the potential for reducing greenhouse gas (GHG) emissions. Results show that switching to 100% organic farming without additional measures results in N deficiency. Dietary change towards a reduced share of animal products can aggravate N limitations, which can be overcome through the implementation of a combination of agroecological, circular economy and decarbonization strategies. These measures help to recycle and transfer N from grassland. A vegan diet from fully decarbonized conventional production performs similarly as the optimized organic scenario. Sustainable food systems hence require measures beyond the agricultural sector