Reducing nitrous oxide emissions from the global food system

Oenema, O. and Ju, X. and Klein, C.D. and et al, . (2014) Reducing nitrous oxide emissions from the global food system. Current Opinion in Environmental Sustainability, 9-10. pp. 55-64.

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The global food system is a main source of nitrous oxide (N2O), estimated at 4.1–4.4 Tg N2O-N for 2010. Here, we review this source and assess its mitigation potential. Five mitigation strategies were explored and compared to a ‘business as usual’ (BAU) scenario: firstly, improved crop production; secondly, improved animal production; thirdly, improved manure management; fourthly improved food utilization; and finally, less animal-derived protein in diets. In the BAU scenario, emissions increased to 6.4 Tg for 2030 and 7.5 Tg for 2050. Emission reduction strategies could potentially reduce emissions to 4.1 Tg in 2030 and to 3.3 Tg in 2050, but there is considerable uncertainty in these estimates. In conclusion, packages of coherent strategies may offset the projected increases in N2O emissions from the global food system

Item Type: Article
Uncontrolled Keywords: Nitrous oxide, Nitrogen, Emission, Fertilizer
Author Affiliation: Wageningen University, Alterra, P.O. Box 47, Wageningen NL-6700 AA, The Netherlands
Subjects: Plant Production
Animal Husbandary
Social Sciences
Crop Improvement
Environmental Science
Divisions: General
Depositing User: Ms Ishrath Durafsha
Date Deposited: 04 Nov 2014 03:34
Last Modified: 04 Nov 2014 03:34
Official URL:

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