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Reducing Emissions From Agriculture To Meet The 2 °C Target, Eva Wollenberg, Meryl Richards, Pete Smith, Petr Havlík, Michael Obersteiner, Francesco N. Tubiello, Martin Herold, Pierre Gerber, Sarah Carter, Andrew Reisinger, Detlef P. Van Vuuren, Amy Dickie, Henry Neufeldt, Björn O. Sander, Reiner Wassmann, Rolf Sommer, James E. Amonette, Alessandra Falcucci, Mario Herrero, Carolyn Opio, Rosa Maria Roman-Cuesta, Elke Stehfest, Henk Westhoek, Ivan Ortiz-Monasterio, Tek Sapkota, Mariana C. Rufino, Philip K. Thornton, Louis Verchot, Paul C. West, Jean François Soussana, Tobias Baedeker
Reducing Emissions From Agriculture To Meet The 2 °C Target, Eva Wollenberg, Meryl Richards, Pete Smith, Petr Havlík, Michael Obersteiner, Francesco N. Tubiello, Martin Herold, Pierre Gerber, Sarah Carter, Andrew Reisinger, Detlef P. Van Vuuren, Amy Dickie, Henry Neufeldt, Björn O. Sander, Reiner Wassmann, Rolf Sommer, James E. Amonette, Alessandra Falcucci, Mario Herrero, Carolyn Opio, Rosa Maria Roman-Cuesta, Elke Stehfest, Henk Westhoek, Ivan Ortiz-Monasterio, Tek Sapkota, Mariana C. Rufino, Philip K. Thornton, Louis Verchot, Paul C. West, Jean François Soussana, Tobias Baedeker
Rubenstein School of Environment and Natural Resources Faculty Publications
More than 100 countries pledged to reduce agricultural greenhouse gas (GHG) emissions in the 2015 Paris Agreement of the United Nations Framework Convention on Climate Change. Yet technical information about how much mitigation is needed in the sector vs. how much is feasible remains poor. We identify a preliminary global target for reducing emissions from agriculture of ~1 GtCO2e yr−1 by 2030 to limit warming in 2100 to 2 °C above pre-industrial levels. Yet plausible agricultural development pathways with mitigation cobenefits deliver only 21–40% of needed mitigation. The target indicates that more transformative technical and policy options will be needed, …
Agricultural Impacts On Rural Food Access In Vermont: A Situational Analysis And Ideas For The Future, Meghan E. Brooks
Agricultural Impacts On Rural Food Access In Vermont: A Situational Analysis And Ideas For The Future, Meghan E. Brooks
Food Systems Master's Project Reports
This project examines how the state of Vermont is working toward increasing rural food access through agricultural practices. Four Vermont organizations or farms were interviewed to better understand the successes and challenges associated with increasing rural food access. Next, a situational analysis was conducted to determine the feasibility of a community farm that assists low-income and low-access Vermont residents to obtain healthy, local food.
Farmer Perceptions Of Climate Change: Associations With Observed Temperature And Precipitation Trends, Irrigation, And Climate Beliefs, Meredith T. Niles, Nathaniel D. Mueller
Farmer Perceptions Of Climate Change: Associations With Observed Temperature And Precipitation Trends, Irrigation, And Climate Beliefs, Meredith T. Niles, Nathaniel D. Mueller
College of Agriculture and Life Sciences Faculty Publications
How individuals perceive climate change is linked to whether individuals support climate policies and whether they alter their own climate-related behaviors, yet climate perceptions may be influenced by many factors beyond local shifts in weather. Infrastructure designed to control or regulate natural resources may serve as an important lens through which people experience climate, and thus may influence perceptions. Likewise, perceptions may be influenced by personal beliefs about climate change and whether it is human-induced. Here we examine farmer perceptions of historical climate change, how perceptions are related to observed trends in regional climate, how perceptions are related to the …
Making The Healthy Choice: Exploring Health Communication In The Food System, Emily Portman
Making The Healthy Choice: Exploring Health Communication In The Food System, Emily Portman
Graduate College Dissertations and Theses
The Academy of Nutrition and Dietetics and the Cooperative Extension System are organizations that serve the public and agricultural communities, respectively. Within these broad organizations are two groups of food systems professionals, registered dietitian nutritionists (RDNs) and Extension agents, who are utilizing communication as a critical point of access for health-related issues. Both groups of professionals negotiate organizational structure in order to construct their own health knowledge and, subsequently, communicate accurate information to their constituents. Understanding the ways that these professionals navigate their roles as health communicators are important for contributing to public discourse about how health knowledge is created …