New Research From ERG Alumnus Frank Errickson Connects Animal-based Foods With High Climate Costs
ERG alumnus Frank Errickson recently published research on Nature, “Animal-based foods have high social and climate costs”, quantifying the climate costs of animal-based agricultural greenhouse gas emissions at a regional level.
“Global food supply chains sustain a population of more than 7.8 billion people but produce over 26% of global greenhouse gas (GHG) emissions. Nearly 80% of these emissions are attributable to livestock production, and projections suggest that this sector’s contribution to climate change will increase as populations grow,” the research states.
Read the full paper here.