“Food, climate and the environment are closely interlinked. Agriculture, for example, is heavily affected by climate change, but also emits large amounts of CO2.
This situation poses significant challenges for food production. Earth has already warmed by an average of one degree Celsius – and extreme heat events are on the rise worldwide. Heavy rainfall has become more frequent in many areas, while the risk of drought is increasing in some of the world’s most important agricultural regions. Even Switzerland is experiencing hotter, drier summers that put agriculture at risk. Moreover, a rapidly warming climate threatens biodiversity. And decreasing species diversity has a negative impact on natural resources such as fertile soils, clean water and insect pollinators, which form the basis of our food system.
Agriculture, forestry and similar forms of land use account for a net total of around 25 percent of global greenhouse gas emissions. Deforestation, artificial fertilisers, tillage and livestock production all play a part in this process. Emissions could be greatly reduced by adopting alternative soil cultivation practices such as no-till farming and, in particular, by switching to more vegetable-based rather than meat-based diets.”