| An Analysis of Greenhouse Gas Reduction Alternatives in the Food Consumption Stage and Their Effects | |||
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| Author | Hong, Yeona | ||
| Views | 20303 | Publication Date | 2023.03.07 |
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Background and Purpose ○Globally, greenhouse gas (GHG) emissions from the food system account for 21-27% of total emissions, and GHG emissions from food loss and disposal are estimated at 3.3 gigatons, or 6-10% of total emissions. To reduce the environmental impact of GHG emissions from the food system, a reduction strategy that considers the entire food system is needed. However, Korea’s GHG reduction strategy has been focused mainly on the production sector, limiting the effective achievement of reduction targets. Current policies are evaluated as lacking analytical evidence, and the 2050 Agri-food GHG Reduction Roadmap for Carbon Neutrality is evaluated as having limitations in setting goals without considering the food consumption sector. ○GHG emissions at the food consumption stage change according to the changes in an individual’s food consumption. Korean people’s diets have changed gradually over the past 25 years (1994-2019) into a diet with a high carbon footprint, increasing their environmental burden. Korean meat intake has increased by about 19% over the past 10 years, of which pork intake increased by 2.0% and beef by 2.6% annually. As meat intake with a relatively high carbon emission factor increases, the environmental impact of food consumption is also increasing. ○It is necessary to analyze the current status of GHG generation by sector and to analyze the economic effects and acceptability of reduction alternatives by economic agents. Based on this, effective action options should be suggested. The purpose of this study was to evaluate the GHG reduction potential of the food system and analyze the effects of the alternatives to reduce GHGs in the food consumption stage. (For more information, please refer to the report.) |
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