Food matters: Dietary shifts increase the feasibility of 1.5°C pathways in line 
with the Paris Agreement

Humpenöder, Florian; Popp, Alexander; Merfort, Leon; Luderer, Gunnar; Weindl, Isabelle; Bodirsky, Benjamin Leon; Stevanović, Miodrag; Rodrigues, Renato; Bauer, Nicolas; Dietrich, Jan Philipp; Lotze-Campen, Hermann; Rockström, Johan

doi:10.1126/sciadv.adj3832

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Food matters: Dietary shifts increase the feasibility of 1.5°C pathways in line with the Paris Agreement

Authors

/persons/resource/Florian.Humpenoeder

Humpenöder, Florian
Potsdam Institute for Climate Impact Research;

/persons/resource/Alexander.Popp

Popp, Alexander
Potsdam Institute for Climate Impact Research;

/persons/resource/leon.merfort

Merfort, Leon
Potsdam Institute for Climate Impact Research;

/persons/resource/Gunnar.Luderer

Luderer, Gunnar
Potsdam Institute for Climate Impact Research;

/persons/resource/Isabelle.Weindl

Weindl, Isabelle
Potsdam Institute for Climate Impact Research;

/persons/resource/Bodirsky

Bodirsky, Benjamin Leon
Potsdam Institute for Climate Impact Research;

/persons/resource/stevanovic

Stevanović, Miodrag
Potsdam Institute for Climate Impact Research;

/persons/resource/renato.rodrigues

Rodrigues, Renato
Potsdam Institute for Climate Impact Research;

/persons/resource/Nicolas.Bauer

Bauer, Nicolas
Potsdam Institute for Climate Impact Research;

/persons/resource/Jan.Dietrich

Dietrich, Jan Philipp
Potsdam Institute for Climate Impact Research;

/persons/resource/Lotze-Campen

Lotze-Campen, Hermann
Potsdam Institute for Climate Impact Research;

/persons/resource/johan.rockstrom

Rockström, Johan
Potsdam Institute for Climate Impact Research;

External Ressource

https://doi.org/10.5281/zenodo.8328217
(Supplementary material)

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29634oa.pdf
(Publisher version), 336KB

Supplementary Material (public)

There is no public supplementary material available

Citation

Humpenöder, F., Popp, A., Merfort, L., Luderer, G., Weindl, I., Bodirsky, B. L., Stevanović, M., Rodrigues, R., Bauer, N., Dietrich, J. P., Lotze-Campen, H., Rockström, J. (2024): Food matters: Dietary shifts increase the feasibility of 1.5°C pathways in line with the Paris Agreement. - Science Advances, 10, 13, eadj3832.
https://doi.org/10.1126/sciadv.adj3832

Cite as: https://publications.pik-potsdam.de/pubman/item/item_29634

Abstract

A transition to healthy diets like the EAT-Lancet Planetary Health Diet could considerably reduce GHG emissions. However, the specific contributions of dietary shifts for the feasibility of 1.5°C pathways remain unclear. Here, we use the open-source Integrated Assessment Modeling (IAM) framework REMIND-MAgPIE to compare 1.5°C pathways with and without dietary shifts. We find that a flexitarian diet increases the feasibility of the Paris Agreement climate goals in different ways: The reduction of GHG emissions related to dietary shifts, especially methane from ruminant enteric fermentation, increases the 1.5°C-compatible carbon budget. Therefore, dietary shifts allow to achieve the same climate outcome with less carbon dioxide removal (CDR) and less stringent CO2 emission reductions in the energy system, which reduces pressure on GHG prices, energy prices and food expenditures.