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PROBLEM: METHANE / CLIMATE CHANGE

[1] Gerber, P.J., Steinfeld, H., Henderson, B., Mottet, A., Opio, C., Dijkman, J., Falcucci, A. & Tempio, G. 2013. Tackling climate change through livestock – A global assessment of emissions and mitigation opportunities. Food and Agriculture Organization of the United Nations (FAO), Rome.

[2] Myhre, G., D. Shindell, F.-M. Bréon, W. Collins, J. Fuglestvedt, J. Huang, D. Koch, J.-F. Lamarque, D. Lee, B. Mendoza, T. Nakajima, A. Robock, G. Stephens, T. Takemura and H. Zhang, 2013: Anthropogenic and Natural Radiative Forc- ing. In: Climate Change 2013: The Physical Science Basis. Contribution of Working Group I to the Fifth Assessment Report of the Intergovernmental Panel on Climate Change [Stocker, T.F., D. Qin, G.-K. Plattner, M. Tignor, S.K. Allen, J. Boschung, A. Nauels, Y. Xia, V. Bex and P.M. Midgley. Cambridge University Press, Cambridge, United Kingdom and New York, NY, USA.

[3] IPCC (Intergovernmental Panel on Climate Change). 2013. Climate Change 2013: The Physical Science Basis. Working Group contribution to the IPCC Fifth Assessment Report. Cambridge, United Kingdom: Cambridge University Press.

[4] European Commission, Joint Research Centre (JRC)/Netherlands Environmental Assessment Agency (PBL). Emission Database for Global Atmospheric Research (EDGAR).

[5] Clark, Michael and David Tilman. 2017. “Comparative Analysis of Environmental Impacts of Agricultural Production Systems, Agricultural Input Efficiency, and Food Choice”. Environmental Research Letters 12: 064016.

[6] Poore, Joseph and Thomas Nemecek. 2018. “Reducing Food’s Environmental Impacts through Producers and Consumers.”Science (New York, N.Y.) 360, no. 6392: 987-92.


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SOLUTION: METHANE / CLIMATE CHANGE

[1] Poore, Joseph and Thomas Nemecek. 2018. “Reducing Food’s Environmental Impacts through Producers and Consumers.”Science (New York, N.Y.) 360, no. 6392: 987-92.

[2] González-García, Sara, Xavier Esteve-Llorens, Maria Teresa Moreira, and Gumersindo Feijoo. 2018. “Carbon Footprint and Nutritional Quality of Different Human Dietary Choices.”Science of the Total Environment 644: 77-94.

[3] Poore, Joseph and Thomas Nemecek. 2018. “Reducing Food’s Environmental Impacts through Producers and Consumers.”Science (New York, N.Y.) 360, no. 6392: 987-92.

[4] Springmann, Marco, H Charles J Godfray, Mike Rayner, and Peter Scarborough. 2016. “Analysis and Valuation of the Health and Climate Change Cobenefits of Dietary Change.”Proceedings of the National Academy of Sciences of the United States of America 113, no. 15: 4146-151.

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