Every once in a while you hear a stat that’s potentially a game-changer.
And if I’m perfectly honest, I really wasn’t expecting it during Roundtable Discussion Seven, “Achieving Emissions Reductions: new tools, technologies and practices across the agro-food chain,” at Agriculture, Landscapes and Livelihoods Day 5.Get the Big Facts on GHG emissions from the food production system
The aim of the session was to showcase some of the new ways of calculating the greenhouse gas emissions in various food production systems, in order to make the most effective interventions.
And that’s when one of the panelists and presenters, Simon Aumônier, of UK firm Environmental Resources Management, stepped up to the podium.
Simon has been doing a lot of work on the greenhouse gas hotspots of a range of food products over the course of their life cycles. That means he tries to establish which part of the journey from seed to plate results in the most GHG emissions.
So I was surprised when he explained that in the UK, a full life cycle analysis revealed that the kind of egg with the lowest carbon footprint was in fact… free range.
Neil Palmer is a Public Awareness officer at the International Center for Tropical Agriculture (CIAT). He reported live from Agriculture, Landscapes and Livelihoods Day 5 on 3 December in Doha, Qatar.