Plataforma sobre Adaptación al Cambio Climático en España

You are here

COP29 - Transitions of the food system for decreasing global methane emissions

Conferencias, seminarios, jornadas y congresos.
Online. Timezone: Europe/Madrid. 14:15 - 15:00
19 November 2024

Imagen contenido

Para seguir en directo a través de YoutubeX (Twitter) y LinkedIn - disponible en inglés.

Methane has 28 times more heating potential than CO2, but it has a shorter lifespan in the atmosphere than CO2, that can persist for hundreds of years. This means decreasing methane emissions before 2030 has a huge potential for increasing the chances of reaching the 1,5ºC goal. Thus, it is crucial to accelerate actions to decrease methane emissions from their three main streams: fossil fuel extraction and distribution, industry, and food production. The projections from United Nations Food and Agriculture Organization’s (UN FAO) for a business-as-usual pathway for food and agriculture to 2050 mean to heat up the world by an additional 0.32°C due to methane from farming. A recent report published by Greenpeace shows that it is possible to meaningfully slow down climate heating within our lifetime with a just food system transition out of industrial meat and dairy production, increasing plant-based food, in line with the EAT-Lancet Planetary Health diet. These and other proposals for action will be presented and discussed.

Objectives:

  • Show new data about the importance of methane emissions for climate change coming from the food system.
  • Discussion about possible policies and measures to change the current pathway.

Moderator:

Simi Thambi. Climate Economist. FAIRR Initiative.

Speakers:

  • Reyes Tirado. Agri-Food Lead. Climate Bonds Initiative.
  • Milena Sergeeva. Liaison Officer for Latin America and the Caribbean. Global Climate and Health Alliance (GCHA).
  • Million Belay. Member. International Panel of Experts on Sustainable Food Systems (IPES-Food) and General Coordinator of the Alliance for Food Sovereignty in Africa (AFSA).