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Organic food production and greenhouse gas emissions

A new study published in Nature Communications suggests that emissions would be reduced as a result of organic farming, but when increased land use abroad is factored in to compensate for decreased domestic production, net emissions would rise.

The authors assessed the consequences for net greenhouse gas emissions of a 100% shift to organic food production in England and Wales.  Journalists came to the SMC to hear the authors explain their findings.

 

Speakers included:

Prof Guy Kirk, Professor of Soil Systems at Cranfield University

Dr Adrian Williams, Reader in Environmental Systems at Cranfield University

Dr Laurence Smith, Lecturer in Agroecology at the Royal Agricultural University

Philip Jones, Senior Research Fellow in the School of Agriculture, Policy and Development, University of Reading

 

An SMC Roundup of Comments accompanied this briefing.

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