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114 | Michael Greene: Carbon Cowboy or Lone Ranger? Part 1
113 | The Future of Environmental Finance: Strategies for Biodiversity and Climate Solutions, with David Hill and George Kelly
112 | Fantasy Football and Dynamic Baselines: New Tools for Impact Assessment
111 | The False Dichotomy Between Reductions and Removals (Rerun)
110| Ecological Economics, Systems Thinking, and the Limits to Growth
109 | How Brazil's Quilombola Communities are Planting the Seeds of Sustainability for Small Farms Around the World, with Vasco van Roosmalen of ReSeed
108 | The Washington Post’s Head Scratcher of a Carbon Story
107 | Francis Bacon and the Prehistory of Climate Finance. Second in an intermittent series on the Untold Story of the Voluntary Carbon Market
106 | Steve Discusses the "Tribes of the Climate Realm" on the Smarter Markets Podcast
105 | The Role of Carbon Credits in Conservation: A Case Study from Guatemala

048: Understanding the IPCC’s New Compendium of Science on Climate, Forests, and Farms

Episode August 10, 2019

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Transcript

We eat to live, but the food we’re eating is killing us – not just because of what it does to our bodies, but because of what it does to our climate.

Beef, for example, comes from cows that burp out methane, which is a powerful greenhouse gas that traps up to 80-times more heat than carbon dioxide does, and we often chop carbon-absorbing forests to graze those methane-emitting cows, only to throw away one-third of all the food we produce.

If there are two things scientists who study this stuff agree on, it’s that we can slow climate change by eating less meat and wasting less food, according to the Intergovernmental Panel on Climate Change’s (IPCC) new Special Report on Climate Change and Land (SRCCL), which was published this morning in Geneva.