Researchers at the University of Oxford find that food-Related emissions could stand in the way of Paris climate agreement goals.
Shefali Sharma, director of the Institute for Agriculture and Trade Policy, talks with FoodTank about her recent report “Milking the Planet” and the impact of the dairy industry on climate change.
The University of Maryland pledges to reduce 25 percent of food-based greenhouse gas emissions by 2030, adding curriculum on campus.
According to the panel of experts, food policy addressing GHG emissions, waste, and dietary patterns need this to transform food under climate change.
Ceres’ new food and beverage sector report commends leadings companies on climate goals, but calls for bold plans across the sector in sustainability, water conservation, and human rights security.