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Carbon Management

For an Article Collection on

Towards Sustainable Food Production in a Carbon-Constrained Economy

Manuscript deadline
31 March 2024

Cover image - Carbon Management

Article collection guest advisor(s)

Adjunct Prof. Emmanuel Ackom, University of British Columbia, Canada

Dr. Yoseph Araya, The Open University, UK

Prof. Nirmali Gogoi , Tezpur University, India

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Towards Sustainable Food Production in a Carbon-Constrained Economy

Global food production has tripled over the last five decades in response to progress in agricultural production methods, population growth and increased consumptive behavior, from 3.3 million metric tons in 1970 to approximately 10 million metric tons presently. Nevertheless, climate change, diseases, supply chain challenges and geo-political conflicts such as the Russia-Ukraine war continue to put additional stress on current food production and consumption. At the same time, food production is increasingly exerting enormous pressure on the planet including greenhouse gas (GHG) emissions among other impacts, such as on resource utilization (water and land), biodiversity conservation, and pollution to soil, air, and water. Consequently, these challenges and the quintessence of food are underscored in the United Nations Sustainable Development Goals (SDGs), especially in SDG2 (zero hunger) and SDG13 (climate).

Globally, as a key emitter of GHG emissions, agriculture is only second to the energy sector in terms of total emissions. A projected fourfold increase of food production to approximately 13 million metric tons by 2050 (relative to year 1970), would result in further GHG emissions and exacerbate pressures on the planet. Even if all other emissions were brought to net zero by 2050, GHG emissions from food production alone will hamper possibilities of keeping the temperature rise to below 1.50C unless immediate action is taken. Achieving reductions in GHG emissions per unit of food would require advancement in science and technology, low to zero tilling, mitigating food losses, increased uptake in plant-rich diets and utilizing locally grown foods, among others.

The focus of this Article Collection is to attract quality papers that address the urgent challenge of meeting current as well as future food demand via significantly low GHG emissions per unit food or through net zero carbon pathways.

We welcome original research, case studies or reviews at national, regional or global scales. The potential topics include but are not limited to:

  • optimizing greenhouse gas emissions in food production systems;
  • climate-smart innovations in food production from a carbon management perspective;
  • low-carbon transformation of food production;
  • carbon footprint accounting of food production;
  • carbon efficiency of food production;
  • hybrid/life cycle assessment of food production;
  • material and energy efficiency investment towards sustainable food production;
  • embodied energy of food waste products and mitigation strategies;
  • innovative policies in low carbon or net zero agricultural sectors.

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All manuscripts submitted to this Article Collection will undergo desk assessment and peer-review as part of our standard editorial process. Guest Advisors for this collection will not be involved in peer-reviewing manuscripts unless they are an existing member of the Editorial Board. Please review the journal Aims and Scope and author submission instructions prior to submitting a manuscript.