Fig. 13.

The mitigation potential of food system actions. Notes: Each bar shows a food system change that leads to emission reductions equivalent to 1.5 °C. The blue bars are business-as-usual emissions. The yellow bars are food production changes that improve efficiency in which GHG emissions are reduced by 40% per unit of food produced and increase yields by 14% above the current maximum yields. The green bars indicate changes to dietary patterns in which a plant-dominant diet and consumption of 2100 daily kilocalories per person are maintained. The brown bar signifies a reduction in food loss and waste. The gray bar shows the combined changes of all five strategies, which gets closer to the 1.5 °C goal.

Source: (Clark et al., 2020, Loken, 2022).