This paper summarises the presentations and discussions that took place at a workshop organised by the Food Climate Research Network on 21 January 2010. 

The Food Climate Research Network and WWF-UK have published a new report – How Low Can We Go? An assessment of greenhouse gas emissions from the UK food system and the scope for reduction by 2050 – that quantifies the UK’s food carbon footprint - taking into account emissions from land use change - and explores a range of scenarios for achieving a 70% cut in food related greenhouse gas emissions.

This paper reports on an in-depth study of refrigeration in the UK food chain. It identifies the greenhouse gas impacts of the ‘cold chain’ and discusses some of the technological options for reducing these.  

Notes from a presentation given at an event organised by the Food Ethics Council in September 2009. The focus is on how and if agricultural GHG emissions would be discussed at the Copenhagen agreement and whether they would form part of any possible (and now increasingly precarious) agreement that might emerge from them.

This paper considers what we know about the contribution that the fruit and vegetable sector makes to the UK's greenhouse gas emissions. It also looks at what we know about the options for achieving emissions reductions.

This paper looks at the alcohol we consume here in the UK. It considers whether we can quantify in ‘good enough’ terms the contribution that our alcohol consumption makes to the UK’s total greenhouse gas (GHG) emissions. 

This paper explores the contribution that our consumption of livestock products in the UK makes to greenhouse gases, the complexities associated with attempts at quantifying these impacts, the options for mitigation and the environmental and welfare challenges these options may present.

This paper looks at what this means in terms of refrigeration’s contribution to UK greenhouse gas (GHG) emissions, at how this reliance on refrigeration has come about and what the consequences might be as regards future trends and associated emissions. It looks at how we might be able to reduce greenhouse gas emissions associated with food refrigeration both by improving the greenhouse gas efficiency of the equipment itself and, as a culture, by reducing our dependence on the cold chain.