asynchronous Week 9: Focus on Climate Change

Summarize key aspects of what is known about climate

change and its impacts

food and agriculture are key contributors of the GHG emissions

Explain the how food and agriculture (particularly raising

livestock for animal-source foods) contribute to climate change

livestock production accounts for 77% of agricultural land and 30% of land surface of the planet

• livestock provides 18% of food energy and 37% of protein

Describe (with specific examples) ways in which increases in

global temperatures affect food crop production

1. through impacts on plant biology

   1. decrease pollination, decrease photosynthesis, increase in dehydration

1. glaciers melt, rising sea level

   1. rivers disappear, irrigation systems challenged

   2. ex. himalayas that provide water for 1.4 billion people

   3. rising sea level affects river deltas in asia where rice is produced

1. change in weather patterns= more drought and heat waves

   1. decrease in yields of grains and fruits

Differentiate between adaptation and mitigation responses to

climate change and give examples of each approach

adaptation: on a local level which is a long term ongoing process

• benin: fingerponds trap wild fish during low water periods increasing dietary diversity and income……plant dry season crops on dykes

• alternate income when crops fail: baking and selling bread

• lowland and highland equal distribution between farmers

mitigation: on a global level where individual actions add up and the importance of political will

• sustainable diet

Provide specific examples of how farmers in low-income

countries have adapted to effects of climate change

Define what is meant by a “sustainable diet” and consider

whether dietary guidance should prioritize sustainable diets

Critically evaluate & answer question, “should we eat meat?”