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China's greenhouse gas emissions for cropping systems from 1978-2016.

ABSTRACT: China has committed to reaching carbon neutrality by 2060, which will require a drastic cut in greenhouse gas (GHG) emissions from all sectors, including those from agricultural activities. A comprehensive, long-term, and spatially-precise profile of agricultural GHG emissions can help to accurately understand drivers of historical emissions and their implications for future mitigation. This study constructs province-level agricultural GHG emissions in China from 1978 to 2016. It considers primary and secondary emissions from a full range of agricultural activities related to crop farming, including crop residue open burning, rice cultivation, cropland change, cropland emissions, machinery use, nitrogen fertilizer production, and pesticide production. Annual or interpolated activity data from official sources and the latest emission factors available for China were adopted in this study. The data can be used in spatial and temporal analysis of emissions from cropping systems as well as the design of mitigation strategy in China.

SUBMITTER: Liang D

PROVIDER: S-EPMC8277801 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:BackgroundFood production accounts for 30% of global greenhouse gas (GHG) emissions. Less environmentally sustainable diets are also often more processed, energy-dense and nutrient-poor. To date, the environmental impact of diets have mostly been based on a limited number of broad food groups.ObjectivesWe link GHG emissions to over 3000 foods, assessing associations between individuals' GHG emissions, their nutrient requirements and their demographic characteristics. We also identify additional information required in dietary assessment to generate more accurate environmental impact data for individual-level diets.MethodsGHG emissions of individual foods, including process stages prior to retail, were added to the UK Composition Of Foods Integrated Dataset (COFID) composition tables and linked to automated online dietary assessment for 212 adults over three 24-hour periods. Variations in GHG emissions were explored by dietary pattern, demographic characteristics and World Health Organization Recommended Nutrient Intakes (RNIs).ResultsGHG emissions estimates were linked to 98% (n = 3233) of food items. Meat explained 32% of diet-related GHG emissions; 15% from drinks; 14% from dairy; and 8% from cakes, biscuits and confectionery. Non-vegetarian diets had GHG emissions 59% (95% CI 18%, 115%) higher than vegetarian. Men had 41% (20%, 64%) higher GHG emissions than women. Individuals meeting RNIs for saturated fats, carbohydrates and sodium had lower GHG emissions compared to those exceeding the RNI.DiscussionPolicies encouraging sustainable diets should focus on plant-based diets. Substituting tea, coffee and alcohol with more sustainable alternatives, whilst reducing less nutritious sweet snacks, presents further opportunities. Healthier diets had lower GHG emissions, demonstrating consistency between planetary and personal health. Further detail could be gained from incorporating brand, production methods, post-retail emissions, country of origin, and additional environmental impact indicators.

Dataset Information

China's greenhouse gas emissions for cropping systems from 1978-2016.

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