Decarbonizing the food and beverages industry: A critical and systematic review of developments, sociotechnical systems and policy options

Payne Institute Director Morgan Bazilian, Fellow Steve Griffiths, Benjamin K.Sovacool, Jinsoo Kim, Aoife Foley, and David Rooney write about farm to fork, food and beverage consumption that can have significant negative impacts on energy consumption, water consumption, climate change, and other environmental subsystems. This paper presents a comprehensive, critical and systematic review of more than 350,000 sources of evidence, and a short list of 701 studies, on the topic of greenhouse gas emissions from the food and beverage industry. March 7, 2021.