1. Reducing nitrous oxide emissions from the global food system
- Author
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Agustin del Prado, Carolien Kroeze, Lin Ma, Cecile A. M. de Klein, Mark A. Sutton, Oene Oenema, Xiaotang Ju, Marta Alfaro, Bing Gao, Jan Peter Lesschen, Gerard L. Velthof, Xunhua Zheng, Department Science, and RS-Research Program Learning and Innovation in Resilient systems (LIRS)
- Subjects
CB - Bodemkwaliteit en Nutriënten ,Manure management ,environmental-quality ,n2o emissions ,Business as usual ,chemistry.chemical_compound ,mitigation ,phosphorus use efficiencies ,Environmental protection ,Crop production ,SS - Soil Quality and Nutrients ,Duurzaam Bodemgebruik ,Environmental quality ,General Environmental Science ,Sustainable Soil Use ,WIMEK ,Animal production ,Environmental engineering ,General Social Sciences ,Nitrous oxide ,crops ,greenhouse-gas emissions ,Environmental Systems Analysis ,fertilizer nitrogen ,chemistry ,Greenhouse gas ,Milieusysteemanalyse ,Food systems ,Environmental science ,agricultural soils ,china ,management - Abstract
The global food system is a main source of nitrous oxide (N2O), estimated at 4.1–4.4 Tg N2O-N for 2010. Here, we review this source and assess its mitigation potential. Five mitigation strategies were explored and compared to a ‘business as usual’ (BAU) scenario: firstly, improved crop production; secondly, improved animal production; thirdly, improved manure management; fourthly improved food utilization; and finally, less animal-derived protein in diets. In the BAU scenario, emissions increased to 6.4 Tg for 2030 and 7.5 Tg for 2050. Emission reduction strategies could potentially reduce emissions to 4.1 Tg in 2030 and to 3.3 Tg in 2050, but there is considerable uncertainty in these estimates. In conclusion, packages of coherent strategies may offset the projected increases in N2O emissions from the global food system.
- Published
- 2014
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