Reducing nitrous oxide emissions from the global food system

Oenema, Oene; Ju, Xiaotang; de Klein, Cecile; Alfaro, Marta; del Prado, Agustin; Lesschen, Jan Peter; Zheng, Xunhua; Velthof, Gerard; Ma, Lin; Gao, Bing; Kroeze, Carolien; Sutton, Mark ORCID: https://orcid.org/0000-0002-6263-6341. 2014 Reducing nitrous oxide emissions from the global food system. Current Opinion in Environmental Sustainability, 9-10. 55-64. https://doi.org/10.1016/j.cosust.2014.08.003

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Abstract/Summary

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.

Item Type:	Publication - Article
Digital Object Identifier (DOI):	https://doi.org/10.1016/j.cosust.2014.08.003
UKCEH and CEH Sections/Science Areas:	Dise
ISSN:	1877-3435
NORA Subject Terms:	Agriculture and Soil Science Atmospheric Sciences
Date made live:	10 Feb 2015 16:11 +0 (UTC)
URI:	https://nora.nerc.ac.uk/id/eprint/509676

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