How food innovations can lower methane emissions?

A recent report by the Global Methane Hub and Climate Works Foundation has shed light on the potential impact of innovations in livestock, food waste management, and rice cultivation on reducing methane emissions in the food system. Dr. Carlos Gonzales Fischer, a research associate at the Department of Global Development at Cornell University, shared insights on the findings and the implications for Africa and the rest of the world. The report highlights that methane, a potent greenhouse gas, is currently responsible for one-third of anthropogenic emissions, with 60% of that coming from the food system. As the world strives to limit global warming to 1.5 degrees Celsius as per the targets of the Paris Agreement, it is crucial to address methane emissions and their contribution to climate change. The report indicates that implementing innovations that target methane emissions in the food system could lead to a reduction of over 5.6 gigatons of carbon dioxide equivalent by 2050. These efforts align with the Global Methane Pledge, signed by 150 countries, including most of West Africa, to reduce global methane emissions by 30% compared to 2020 levels. One of the key areas highlighted in the report is the need for increased investments in research, development, and commercialization of these innovations. The report suggests a five-fold increase in annual public investment, which could yield a 12 times greater benefit in terms of return on investment. Dr. Fischer emphasized that focusing on reducing methane emissions from the food system would not only help mitigate climate change but also present opportunities for economic growth and sustainability. In the context of Africa, the report identifies livestock systems, food waste, and rice cultivation as the primary sources of methane emissions. Livestock, especially ruminants, contribute to methane production through enteric fermentation, while food waste and losses are linked to inadequate storage and disposal facilities. To address these challenges, the report recommends adopting best practices, promoting expert services, and investing in infrastructure such as cold storage and composting facilities. Dr. Fischer expressed optimism about the potential buy-in for these recommendations in Africa, as he believes the proposed innovations offer co-benefits beyond methane reduction, including land conservation and emission reductions. He highlighted the opportunity to establish a low methane economy that could drive sustainable development in the region. While discussions on greenhouse gas emissions often center around fossil fuels, Dr. Fischer clarified that food systems account for approximately 20 to 30% of total emissions, encompassing methane, nitrous oxide, and carbon dioxide from fossil fuels. He stressed the importance of addressing methane emissions from the food system alongside other sources to effectively combat climate change. Despite challenges in meeting the targets set by the IPCC to limit global warming to 1.5 degrees Celsius, Dr. Fischer remains hopeful that with immediate action and concerted efforts, it is still possible to keep global warming below two degrees Celsius. He underscored the urgency of initiating changes now to achieve the necessary reductions in methane emissions by 2030 and 2050. In conclusion, the report's findings emphasize the critical role of food system innovations in mitigating methane emissions and combating climate change. By investing in sustainable practices and technologies, countries can make significant strides towards a greener future and a more resilient food system.