Climate Change and Food Systems

Source: Intergovernmental Panel on Climate Change
Year: 2019
Type: Special Report

This Special Report from the Intergovernmental Panel on Climate Change (IPCC) provides one of the most comprehensive scientific assessments of how global food systems contribute to climate change. Drawing on hundreds of peer-reviewed studies, the report evaluates the role of agriculture, land use, and food production in driving greenhouse gas emissions.

The report finds that agriculture, forestry, and land use account for approximately 23% of total human-caused greenhouse gas emissions. A significant portion of these emissions is linked to animal agriculture, particularly through methane produced by ruminant animals and nitrous oxide released from manure and fertilized soils. These gases have a much higher warming potential than carbon dioxide, amplifying their impact on global temperature rise.

In addition to direct emissions, the report highlights the role of land conversion in accelerating climate change. Forests and natural ecosystems are often cleared for grazing or feed crop production, releasing stored carbon and reducing the Earth’s capacity to absorb future emissions. This dual impact makes food systems a central factor in climate mitigation efforts.

Importantly, the IPCC identifies dietary change as a key opportunity for reducing emissions. Diets that are higher in plant-based foods and lower in animal-source products are associated with significantly lower environmental impacts. These dietary patterns can reduce emissions, conserve resources, and support long-term sustainability.

The report emphasizes that transforming food systems is essential to meeting global climate targets. Alongside energy and transportation changes, shifts in dietary patterns represent a practical and scalable pathway for reducing greenhouse gas emissions and addressing climate change at both individual and systemic levels.