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Jun 14, 2010

NAS - Global Warming Slowed By Agricultural Green Revolution


A paper released in the Proceedings of the National Academy of Sciences concludes that high-yield technologies espoused by the agricultural Green Revolution have slowed the pace of global warming by "cutting the amount of biomass burned - and the resulting greenhouse gas emissions - when forests or grasslands are cleared for farming."

"Stanford researchers estimate those emissions have been trimmed by over half a trillion tons of carbon dioxide." If not for the Green Revolution's increased yields, additional greenhouse gas emissions from clearing land for farming would have been equal to as much as a third of the world's total output of greenhouse gases since the dawn of the Industrial Revolution in 1850.

The research at Stanford was conducted by the Program on Food Security and the Environment, a joint project of the Woods Institute and the Freeman Spogli and the Precourt Institute for Energy.

For more see: Bergeron, Louis. High-yield agriculture slows pace of global warming, say FSE researchers," Stanford News Service, 14 June 2010.

About Margaret

CEO and Curator (The Food Museum) | Managing Director and Chief Editor (GR2 Global LLC) | Educator (UCLA PhD) | Researching and writing on global food issues, nutrition and health, sustainability, history (preservation), conservation (natural resources), and design.
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