Agriculture accounts for about 13–15 per cent of global greenhouse gas emissions. Having a share in global GDP of only about 4 per cent, it is very greenhouse-gas intensive. Under a business-as-usual scenario, agricultural greenhouse gas emissions are predicted to rise by almost 40 per cent by 2030. Climate change could reduce total agriculture production in many developing countries by up to 50 per cent in the next few decades. At the same time, the population of the world is projected to nearly double, potentially creating tensions between food supply and demand.
Green growth in agriculture is achieved through a shift to practices that take into account the regional environmental capacity, by promoting low-carbon production and carbon sequestration capacities. What is needed is a low-carbon life cycle, not only in terms of production but also encompassing distribution, processing and consumption.
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Organic Agriculture
Organic agriculture consists of practices that increase resource efficiency by optimizing nutrient and energy flow while minimizing human health risks and environmental impact includes:
- Crop rotations
- Crop diversity
- Integrated livestock production
- Organic fertilizer
- Biological pest control
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