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Methane is a powerful greenhouse gas and is estimated to be
responsible for approximately one-fifth of man-made global warming.
Per kilogram, it is twenty-five times more powerful than carbon
dioxide over a 100-year time horizon - and global warming is likely
to enhance methane release from a number of sources. Current
natural and man-made sources include many where methane-producing
micro-organisms can thrive in anaerobic conditions, particularly
ruminant livestock, rice cultivation, landfill, wastewater,
wetlands and marine sediments. This timely and authoritative book
provides the only comprehensive and balanced overview of our
current knowledge of sources of methane and how these might be
controlled to limit future climate change. It describes how methane
is derived from the anaerobic metabolism of micro-organisms,
whether in wetlands or rice fields, manure, landfill or wastewater,
or the digestive systems of cattle and other ruminant animals. It
highlights how sources of methane might themselves be affected by
climate change. It is shown how numerous point sources of methane
have the potential to be more easily addressed than sources of
carbon dioxide and therefore contribute significantly to climate
change mitigation in the 21st century.
This open access book asks just how climate-smart our food really
is. It follows an average day's worth of food and drink to see
where it comes from, how far it travels, and the carbon price we
all pay for it. From our breakfast tea and toast, through breaktime
chocolate bar, to take-away supper, Dave Reay explores the weather
extremes the world's farmers are already dealing with, and what new
threats climate change will bring. Readers will encounter heat
waves and hurricanes, wildfires and deadly toxins, as well as some
truly climate-smart solutions. In every case there are responses
that could cut emissions while boosting resilience and livelihoods.
Ultimately we are all in this together, our decisions on what food
we buy and how we consume it send life-changing ripples right
through the global web that is our food supply. As we face a future
of 10 billion mouths to feed in a rapidly changing climate, it's
time to get to know our farmers and herders, our vintners and
fisherfolk, a whole lot better.
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