Greenhouse gas (GHG) emissions from food systems have been a growing concern in recent years due to their consequential footprint on global warming. According to the Intergovernmental Panel on Climate Change (IPCC), the global food system is responsible for around 25-30% of total GHG emissions as it is heavily dependent on fossil fuels. These have escalated due to the intensity of energy use in pre- and post-production processes, overtaking farm gate and land-use processes. The global food system consumes 200 EJ per year of which 45% corresponds to processing and distribution activities (pre- and post-production processes). This trend will likely continue due to population growth at (0.9% per year), putting pressure on food production.
Below we take a look at how pre- and post-production processes are generating harmful GHGs:
1. Fertilizer production
The industrialization of agriculture, which began in the 50s has relied heavily on the use of pesticides and fertilizers to increase yields and reduce pre- and post-harvest losses. Production of nitrogen-based fertilizers requires large amounts of energy, usually derived from fossil fuels, emitting GHG emissions.
2. Energy Use
The pre- and post-production processes often require energy in the form of electricity or fuel to power machinery and equipment used in processing, packaging, and transportation.
3. Packaging
The production of packaging materials and the disposal of packaging waste contribute to GHG emissions. The production of plastics requires fossil fuels and this has propelled numerous companies to reduce plastic usage and use recyclable materials to meet sustainability goals.
4. Transport
Food products are transported from the farms to the factories, to distribution centers, and to retailers in vehicles powered by fossil fuels.
5. Refrigeration
Many food products require refrigeration during post-production processes to maintain freshness and quality. The use of refrigerants, such as hydrofluorocarbons (HFCs) emits GHG emissions.
6. Waste disposal
Waste is generated at each stage of the food system from production to household consumption. Waste ranging from food scraps to packaging materials are all emitters of emissions. Food waste increases particularly in urban areas due to population density and the increased consumption of packaged foods.
Reducing emissions from the food sector requires changes at all stages, from producers to consumers. However, the following steps can mitigate the impact of the current pre- and post-production processes on global warming:
- Use environmentally friendly materials and manufacturing processes that consume less energy and resources.
- Transition to sources of renewable energy and energy efficiency (for production and storage).
- Increase usage of recyclable packaging materials.
- Optimize the transportation of materials and products to reduce carbon footprint.
- Adopt and implement policies that target food loss and waste reduction.