{"id":2193,"date":"2024-03-28T08:03:40","date_gmt":"2024-03-28T08:03:40","guid":{"rendered":"https:\/\/circulareconomyforfood.eu\/climate-and-food-an-inescapable-duality\/"},"modified":"2024-07-04T12:55:32","modified_gmt":"2024-07-04T12:55:32","slug":"climate-and-food-an-inescapable-duality","status":"publish","type":"post","link":"https:\/\/circulareconomyforfood.eu\/en\/climate-and-food-an-inescapable-duality\/","title":{"rendered":"Climate and food: an inescapable duality"},"content":{"rendered":"\n<section class=\"wp-block-group box-highlight\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<p class=\"wp-block-paragraph\"><em>by<\/em><br\/><em>Sustainability and Circular Economy Workshop<\/em><br\/><em>Pollenzo University of Gastronomic Sciences<\/em><\/p>\n<\/div><\/section>\n\n<p class=\"wp-block-paragraph\">How much we put on the table determines variations on the thermometer of the Planet. Our plate affects the climate and is in turn affected by it, in a relationship of interconnected duality. Let us try to understand this mutual influence by analyzing some overlapping fronts.<\/p>\n\n<h2 class=\"wp-block-heading\"><strong>Emissions, from the field to the plate<\/strong><\/h2>\n\n<p class=\"wp-block-paragraph\">Food before it reaches our tables must be grown, harvested, raised, transported, processed, packaged, distributed and cooked. Food waste, while properly disposed of, also contributes to the generation of climate-changing emissions. Another not insignificant element is the energy required for all these processes, which must be produced and made available. The agribusiness supply chain consumes 30 percent of the world&#8217;s available energy with more than 70 percent consumed beyond the boundaries of the farm (Gao et al., 2017).In doing so, food production and especially that which is exclusively based on fossil fuels, contributes to increasing the impact of human activities on the Planet. Agriculture is one of the victims of climate change, but it is at the same time one of its architects, contributing \u2153 of the total, to the generation of climate-altering gas emissions released into the atmosphere. These emissions are primarily attributable to production dynamics. This is what emerges from the recent report &#8220;<em>Edgar Food. A global emission database of food systems<\/em>&#8221; (European Commission, 2021), in which one can read how intensive land use and its general loss of viability affect CO2 generation by about a 32 percent, agricultural methods by 40 percent (Crippa et al., 2021), transportation around 5 percent as well as packaging, while wasted food about 9 percent.<\/p>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"443\" data-src=\"https:\/\/circulareconomyforfood.eu\/wp-content\/uploads\/2024\/03\/cibo-ed-emissioni-gas-alteranti-1024x443.jpg\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" alt=\"\" class=\"wp-image-1089 lazyload\"\/><noscript><img decoding=\"async\" width=\"1024\" height=\"443\" src=\"https:\/\/circulareconomyforfood.eu\/wp-content\/uploads\/2024\/03\/cibo-ed-emissioni-gas-alteranti-1024x443.jpg\" alt=\"\" class=\"wp-image-1089\" srcset=\"https:\/\/circulareconomyforfood.eu\/wp-content\/uploads\/2024\/03\/cibo-ed-emissioni-gas-alteranti-1024x443.jpg 1024w, https:\/\/circulareconomyforfood.eu\/wp-content\/uploads\/2024\/03\/cibo-ed-emissioni-gas-alteranti-300x130.jpg 300w, https:\/\/circulareconomyforfood.eu\/wp-content\/uploads\/2024\/03\/cibo-ed-emissioni-gas-alteranti-150x65.jpg 150w, https:\/\/circulareconomyforfood.eu\/wp-content\/uploads\/2024\/03\/cibo-ed-emissioni-gas-alteranti-768x332.jpg 768w, https:\/\/circulareconomyforfood.eu\/wp-content\/uploads\/2024\/03\/cibo-ed-emissioni-gas-alteranti-1536x664.jpg 1536w, https:\/\/circulareconomyforfood.eu\/wp-content\/uploads\/2024\/03\/cibo-ed-emissioni-gas-alteranti.jpg 1600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/noscript><figcaption class=\"wp-element-caption\"><em>Representation of the main stages in which the food system contributes to the generation of climate-altering gases.<\/em><br\/><em>Image source: <a href=\"https:\/\/edgar.jrc.ec.europa.eu\/edgar_food\" target=\"_blank\" rel=\"noreferrer noopener\">EDGAR &#8211; Emissions Database for Global At<\/a><\/em><\/figcaption><\/figure>\n\n<p class=\"wp-block-paragraph\">In general, we can unfortunately see that CO2 concentrations associated with food production, have increased by 145% over pre-industrial levels (before 1750). Of course, this varies from supply chain to supply chain (see table &#8220;Food: greenhouse gas emissions along the production chain&#8221;), but while global warming is mainly caused by emissions related to energy production, it is clear that agricultural activities, livestock and food supply chains can make an important contribution to reducing climate-altering emissions and controlling deforestation.<\/p>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"959\" data-src=\"https:\/\/circulareconomyforfood.eu\/wp-content\/uploads\/2024\/03\/cibo-emissioni-gas-1024x959.jpg\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" alt=\"\" class=\"wp-image-1091 lazyload\"\/><noscript><img decoding=\"async\" width=\"1024\" height=\"959\" src=\"https:\/\/circulareconomyforfood.eu\/wp-content\/uploads\/2024\/03\/cibo-emissioni-gas-1024x959.jpg\" alt=\"\" class=\"wp-image-1091\" srcset=\"https:\/\/circulareconomyforfood.eu\/wp-content\/uploads\/2024\/03\/cibo-emissioni-gas-1024x959.jpg 1024w, https:\/\/circulareconomyforfood.eu\/wp-content\/uploads\/2024\/03\/cibo-emissioni-gas-300x281.jpg 300w, https:\/\/circulareconomyforfood.eu\/wp-content\/uploads\/2024\/03\/cibo-emissioni-gas-150x140.jpg 150w, https:\/\/circulareconomyforfood.eu\/wp-content\/uploads\/2024\/03\/cibo-emissioni-gas-768x719.jpg 768w, https:\/\/circulareconomyforfood.eu\/wp-content\/uploads\/2024\/03\/cibo-emissioni-gas-1536x1438.jpg 1536w, https:\/\/circulareconomyforfood.eu\/wp-content\/uploads\/2024\/03\/cibo-emissioni-gas.jpg 1600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/noscript><figcaption class=\"wp-element-caption\"><em>From beef to nuts: stages and quantities in which CO2 is generated<\/em><br\/><em>Fonta image: Hannas Ritchie <\/em>\/ <em>Data source: Poore and Nemecek (2019)<\/em><\/figcaption><\/figure>\n\n<p class=\"wp-block-paragraph\">In fact, cultivated land is often conceived of as a non-living resource, a substrate to be sprinkled with fertilizers, herbicides, insecticides, etc. to increase the yield of the field, disregarding the need to preserve its regenerative capacity and biodiversity that characterizes it. Industrial agriculture thus seems not aimed at maintaining the chemical-physical and microbiological fertility of the soil situation that leads in the long run, to soil sterility.  <\/p>\n\n<p class=\"wp-block-paragraph\">By primarily adopting this mindset, which today we would call &#8220;linear economics,&#8221; the agribusiness sector has contributed to the crossing of 4 of the 9 thresholds that determine planetary limits (climate change, biodiversity loss, alterations to the nitrogen and phosphorus cycle, changes in land use)<sup data-fn=\"23d880f0-d576-4e5e-8777-57831d0a11d9\" class=\"fn\">\n  <a href=\"#23d880f0-d576-4e5e-8777-57831d0a11d9\" id=\"23d880f0-d576-4e5e-8777-57831d0a11d9-link\">1<\/a>\n<\/sup> i.e., of those values within which humanity must move to maintain a balanced state of the biophysical systems that support its existence (Rockstrom, et al., 2009). The productive needs of humankind must therefore be matched by a sense of human limitation in taking advantage of what ecosystems make available to them. The priority is to slow down the extractive excesses of the current production model in order to manage a dynamic equilibrium relationship with &#8220;the best supplier of raw material known to mankind&#8221; (Lovins et al., 1999), namely Nature. One of the main risks that human society is facing in the short and long run is to incur a loss of efficiency in the use of resources as a result of a lack of understanding of the real needs of all parties involved in the system (Gibbons, 1992). Proper land management could, for example, activate a process called &#8220;<em>soil carbon sequestration<\/em>&#8221; which would contribute to the storage of carbon within the soil itself, rather than releasing it (The Sciences, 2021).<\/p>\n\n<p class=\"wp-block-paragraph\">From resource management to the end consumer, there are also other situations with significant impact. For example, consuming food in places far from where the production took place means that one needs means of transportation (trucks, ships, planes, trains) most often with refrigeration technologies (energy consumption) to preserve the product. The longer the supply chain, the more we will experience an increase in climate-changing gases in the atmosphere due to freight logistics. In this regard, it is estimated that the food consumed by an average American family emits about 8 tons of CO2 per year. In this figure, transportation counts for 5 percent (Joseph Poore et al, 2018). This means that if a family bought exclusively local products they would be able to reduce their emissions by at least the same percentage.<\/p>\n\n<p class=\"wp-block-paragraph\">Another aspect to take into account when discussing the environmental impact of food is food waste. Given that food production involves the use of a great deal of water, land and energy, it is easy to see how wasted food has a major impact on climate change, coming to account for %-10% of total greenhouse gas emissions (WWF, 2021).<\/p>\n\n<p class=\"wp-block-paragraph\">The data again are quite alarming. UNEP (2021) &#8211; United Nations Environment Programme &#8211; estimates that 17% of global food production could be wasted, considering that about 931 million tons of food waste was generated in 2019, 61% of which came from households, 26% from catering and 13% from retail.  <\/p>\n\n<p class=\"wp-block-paragraph\">In conclusion, the 5th &#8220;Climate Change&#8221; report (2021) by the Intergovernmental Panel on Climate Change (IPCC), the main international body for assessing climate change, tells us how human influence has now drastically warmed the atmosphere, ocean and landmass.  <\/p>\n\n<p class=\"wp-block-paragraph\">They have increased (to mention only some of the considerations in the report):<\/p>\n\n<ul class=\"wp-block-list\">\n<li>greenhouse gas concentrations;<\/li>\n\n\n\n<li>the global average surface temperature on both land (1.59\u00b0C) and ocean (0.88\u00b0C);<\/li>\n\n\n\n<li>The average global precipitation;<\/li>\n\n\n\n<li>the retreat of glaciers (which is about 40 percent from the early 1970s);<\/li>\n\n\n\n<li>Global ocean acidification;<\/li>\n\n\n\n<li>the global mean sea level (which has been rising by about 3.7 mm per year since 2006).<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">The climatic zones, are shifting toward the pole in both hemispheres consequently leading to a change in the thermal conditions of the cultivated areas, which means for example, that the 50th parallel north which is the historical limit of viticulture is actually no longer so due to global warming, as this increase in temperature is pushing vine cultivation to regions further and further north and further up in the mountains.  <\/p>\n\n<p class=\"wp-block-paragraph\">There are those who speak of a phenomenon typical of planet Earth, which inherently switches between glacial and interglacial periods but the truth is that in 2019, atmospheric concentrations of<sub>CO2<\/sub> (carbon dioxide) were the highest in the last 2 million years while concentrations of <sub>CH4<\/sub> (Methane) and <sub>N2O<\/sub>(nitrous oxide) were the highest in the last 800,000 years and both, far exceeded the multi-millennial natural changes between glacial and interglacial periods of the last 800,000 years.<\/p>\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"951\" height=\"950\" data-src=\"https:\/\/circulareconomyforfood.eu\/wp-content\/uploads\/2024\/03\/scomposizione-del-food-system.jpg\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" alt=\"\" class=\"wp-image-1093 lazyload\"\/><noscript><img decoding=\"async\" width=\"951\" height=\"950\" src=\"https:\/\/circulareconomyforfood.eu\/wp-content\/uploads\/2024\/03\/scomposizione-del-food-system.jpg\" alt=\"\" class=\"wp-image-1093\" srcset=\"https:\/\/circulareconomyforfood.eu\/wp-content\/uploads\/2024\/03\/scomposizione-del-food-system.jpg 951w, https:\/\/circulareconomyforfood.eu\/wp-content\/uploads\/2024\/03\/scomposizione-del-food-system-300x300.jpg 300w, https:\/\/circulareconomyforfood.eu\/wp-content\/uploads\/2024\/03\/scomposizione-del-food-system-150x150.jpg 150w, https:\/\/circulareconomyforfood.eu\/wp-content\/uploads\/2024\/03\/scomposizione-del-food-system-768x767.jpg 768w\" sizes=\"(max-width: 951px) 100vw, 951px\" \/><\/noscript><figcaption class=\"wp-element-caption\"><em>The decomposition of the food system into all stages where one could calculate a point generation of climate-altering gases.<\/em><br\/><em>Image source: <a href=\"https:\/\/edgar.jrc.ec.europa.eu\/edgar_food\" target=\"_blank\" rel=\"noreferrer noopener\">EDGAR &#8211; Emissions Database for Global At<\/a><\/em><\/figcaption><\/figure>\n\n<p class=\"wp-block-paragraph\"><strong>Climate change and its consequences on the table<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">According to the Copernicus Climate Change Service, globally the average temperature has risen by 0.26 degrees Celsius over pre-industrial levels, but in Italy the thermometer already reads 1.5 degrees higher, with peaks as high as +2 degrees in the Alps. Thus have changed the atmospheric patterns related to seasonality, that is, the atmospheric circulation patterns or interconnection networks that help define climate behavior. In short, when we say <em>&#8220;there are no longer any half seasons,&#8221;<\/em> we are not filling our mouths with empty words and platitudes, but we are describing the current situation. What does this mean for the food we eat? Let&#8217;s look at some aspects on a national scale.<\/p>\n\n<p class=\"wp-block-paragraph\">Let&#8217;s take an example by talking about water. The choice of one irrigation method over another depends on several factors, such as water availability, land morphology and lay of the land, climate, location of the water supply source, etc. The water used in the paddy fields of the Po Valley, for example, comes from the Po River and the Dora Baltea River and always has, since the time of Ludovico il Moro (Duke of Milan from 1480 to 1499). If the temperature rises, especially in summer, or there is not enough rain between February and March (as, moreover, has been happening in recent years to date), we experience a decrease in glacier volume (IPCC, 2019). As a result, adding a decrease in rainfall and an increase in heat waves (IPCC, 2019), the flow rate of our rivers is reduced, putting the work of Italian rice producers at serious risk. The impact of climate change could lead to a gradual spread of irrigation systems even in areas where they were not previously present or necessary.<\/p>\n\n<p class=\"wp-block-paragraph\">Heat and drought, then, are hastening the ripening of fruit trees. One example is the alarming news coming to us from viticulture, where warmer temperatures are forcing farms to bring forward the harvest. On average we are talking about 10 days, with peaks of 2 weeks for the most affected producers. This also generates effects on the final product: a higher concentration of sugars in the berries will cause the wines to be more alcoholic. It increases the heat and also increases the proliferation of new pests, brought around the world with the favor of globalization of markets. For example, <em>Popillia japonica<\/em><em> <\/em>(a beetle native to Japan), which arrived in Italy in 2014, devastates crops and attacks wild, ornamental and forest plants, leading to defoliation and destruction of the plant and flowers (Emilia Romagna Region, 2021). Adding to these problems brought by alien species is tropicalization-that is, the change in the climate of temperate areas, which tend to take on characteristics of the climates of the intertropical belt. Such a situation promotes the formation of pseudo-cyclones, that is, torrential rainfall that we commonly call &#8220;water bombs.&#8221; The violence and unpredictability of these phenomena endangers crops, especially when the sudden frosts of the spring months are added. When the long nights with the mercury column below zero come after days of early summer weather, the repetitive weather alternation is capable of wiping out crops and incomes of many activities in the agricultural sector in a matter of minutes. According to data from Arpa, between April 6 and 7, 2021, we experienced a big cold snap, with a temperature plunge of 15\u00b0C, snow showers up to 300-500 meters from the north to the southern Apennines, and even flakes all the way to the sea in Trieste. Such low temperatures in April had not been seen for 20-30 years or more (lows of -9 \u00b0C in Aretino, -6 \u00b0C in Perugia, -5 \u00b0C in Verona), beating the records of April 8, 2003, in various locations. This sudden frost results in severe damage to agricultural crops and orchards, which were awakened early by the exaggerated heat in late March-early April (Nimbus, 2021). According to the United Nations&#8217; Intergovernmental Panel on Climate Change (IPCC)-the global scientific body dedicated to the study of climate change-the adoption of more sustainable agronomic practices could reduce emissions responsible for global warming to 5.5-6 billion tons by 2030 (Ismea, 2014). Much can be done through soil carbon sequestration, containment of methane in animal husbandry and rice fields, and reduction of N2O (nitrous oxide) emissions in arable crops.<\/p>\n\n<section class=\"wp-block-group box-highlight\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\">Bibliography and sitography<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Barilla Center for Food &amp; Nutrition (2016).  <em><strong>Eating planet. Food and sustainability: building our future<\/strong>.  <\/em>Environmental Editions.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Copernicus (2021). <em>\n  <strong>New decade brings reference period change for climate data<\/strong>\n<\/em>. Climate Change Service. Available at the link: <a href=\"https:\/\/climate.copernicus.eu\/new-decade-brings-reference-period-change-climate-data\">https:\/\/climate.copernicus.eu\/new-decade-brings-reference-period-change-climate-data<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Crippa, M., Solazzo, E., Guizzardi, D. et al. (2021). <em>\n  <strong>Food systems are responsible for a third of global anthropogenic GHG emissions<\/strong>\n<\/em>. Nat Food. DOI:10.1038\/s43016-021-00225-9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">European Commission (2021). <strong><em>Edgar Food<\/em>. <em>A global emission database of food systems<\/em><\/strong><em>.<\/em> Available at the link: <a href=\"https:\/\/edgar.jrc.ec.europa.eu\/edgar_food\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/edgar.jrc.ec.europa.eu\/edgar_food<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gao, A., Tian, Z., Wang, Z., Wennersten, R., &amp; Sun, Q. (2017). <em>\n  <strong>Comparison between the Technologies for Food Waste Treatment.<\/strong>\n<\/em>. Energy Procedia, 105, 3915-3921. DOI: 10.1016\/j.egypro.2017.03.811<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gibbons, R. (1992). <em>\n  <strong>Game Theory for Applied Economists.<\/strong>\n<\/em>. Comparative and General Pharmacology, 34.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">ISMEA (2014). <em>\n  <strong>Reconnaissance of studies and research regarding the mitigation potential of certain cultural practices and processing.<\/strong>\n<\/em>.<em> <\/em>Ministry of Agriculture Food and Forestry, Rome.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">IPCC (2019). <em>\n  <strong>Climate Change and Land: an IPCC special report on climate change, desertification, land degradation, sustainable land management, food security, and greenhouse gas fluxes in terrestrial ecosystems<\/strong>\n<\/em>. Cambridge University Press.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">IPCC (2021).  <em><strong>Climate Change. The Physical Science Basis<\/strong>.<\/em>  Contribution of Working Group I to the Sixth Assessment Report of the Intergovernmental Panel on Climate Change. Cambridge University Press.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lovins A. B., L. H. Lovins, P. Hawken. (1999). <em>\n  <strong>A roadmap for natural capitalism<\/strong>\n<\/em>. Harvard Business Review, May-June.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nimbus Web (2021).<em> <strong>Can the new weather records be attributed to climate change?<\/strong><\/em> Viewable at the link: <a href=\"http:\/\/www.nimbus.it\/articoli\/2020\/200716AttribuzioneEventiEstremi.htm\" target=\"_blank\" rel=\"noreferrer noopener\">http:\/\/www.nimbus.it\/articoli\/2020\/200716AttribuzioneEventiEstremi.htm<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pagliuca, G., &amp; Mercalli, L. (2021). <em>\n  <strong>Climate change and food &#8211; Luca Mercalli<\/strong>\n<\/em>. Personal interview.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Poore, J., &amp; Nemecek, T. (2018). <em>\n  <strong>Reducing food&#8217;s environmental impacts through producers and consumers.<\/strong>\n<\/em>. Science (New York, N.Y.), 360, 987-992. DOI: 10.1126\/science.aaq0216.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Emilia Romagna Region. (2021). <em>\n  <strong>Popillia japonica: recognize it, prevent it, fight it<\/strong>\n<\/em>. From the link: <a href=\"https:\/\/agricoltura.regione.emilia-romagna.it\/notizie\/2021\/gennaio\/popillia-japonica-riconoscerla-prevenirla-contrastarla\" target=\"_blank\" rel=\"noreferrer noopener\">https:<\/a>\/\/agricoltura.regione.emilia-romagna.it\/notizie\/2021\/gennaio\/popillia-japonica-riconoscerla-prevenirla-contrastarla.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rockstrom J., et al. (2009). <em>\n  <strong>Planetary boundaries: exploring the safe operating space for humanity.<\/strong>\n<\/em>, Ecology and Society, 14 (2): 32.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">United Nations Environment Programme &#8211; UNEP (2021). <em>\n  <strong>Food Waste Index Report 2021<\/strong>\n<\/em>. Nairobi<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">WWF &amp; Tesco (2021). <em>\n  <strong>Driven to Waste: Global Food Loss on Farms.<\/strong>\n<\/em>. WWF-UK<\/p>\n<\/div><\/section>\n<ol class=\"wp-block-footnotes\"><li id=\"23d880f0-d576-4e5e-8777-57831d0a11d9\">The nine planetary limits, or processes, to be set as targets to avoid exceeding the ecological ceiling are: climate change, ocean acidification, ozone depletion in the atmosphere, changes in the biogeochemical cycles of nitrogen and phosphorus, global water use, changes in land use, loss of biodiversity, air pollution from microparticles (aerosols), and pollution from anthropogenic chemicals and toxic substances.<br> <a href=\"#23d880f0-d576-4e5e-8777-57831d0a11d9-link\" aria-label=\"Jump to footnote reference 1\">\u21a9\ufe0e<\/a><\/li><\/ol>","protected":false},"excerpt":{"rendered":"<p>bySustainability and Circular Economy WorkshopPollenzo University of Gastronomic Sciences How much we put on the table determines variations on the thermometer of the Planet. Our<\/p>\n","protected":false},"author":3,"featured_media":1085,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":"[{\"content\":\"The nine planetary limits, or processes, to be set as targets to avoid exceeding the ecological ceiling are: climate change, ocean acidification, ozone depletion in the atmosphere, changes in the biogeochemical cycles of nitrogen and phosphorus, global water use, changes in land use, loss of biodiversity, air pollution from microparticles (aerosols), and pollution from anthropogenic chemicals and toxic substances.<br>\",\"id\":\"23d880f0-d576-4e5e-8777-57831d0a11d9\"}]"},"categories":[181],"tags":[],"tipologia":[200],"sdg":[],"tenr":[],"scrittore":[238],"class_list":["post-2193","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-production","tipologia-ambiente-e-societa-en","scrittore-unisg-di-pollenzo-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.1 (Yoast SEO v28.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Climate and food: an inescapable duality - Circular Economy For Food<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/circulareconomyforfood.eu\/en\/climate-and-food-an-inescapable-duality\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Climate and food: an inescapable duality\" \/>\n<meta property=\"og:description\" content=\"bySustainability and Circular Economy WorkshopPollenzo University of Gastronomic Sciences How much we put on the table determines variations on the thermometer of the Planet. 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