To have any hope of meeting the central goal of the Paris Agreement, which is to limit global warming to 2°C or less, our carbon emissions must be reduced considerably, including those coming from agriculture. Clark et al. show that even if fossil fuel emissions were eliminated immediately, emissions from the global food system alone would make it impossible to limit warming to 1.5°C and difficult even to realize the 2°C target. Thus, major changes in how food is produced are needed if we want to meet the goals of the Paris Agreement.
estation, which release carbon dioxide (CO2) and nitrous oxide (N2O); production and use of fertilizers and other agrichemicals, which emit CO2, N2O, and methane (CH4); enteric fermentation during the production of ruminants (cows, sheep, and goats), which emits CH4; production of rice in paddies, which emits CH4; livestock manure, which emits N2O and CH4; and combustion of fossil fuels in food production and supply chains, which emits CO2. In total, global food system emissions averaged ~16 billion tonnes (Gt) CO2 equivalents year−1 from 2012 to 2017 (4).
Seems like going vegan wouldn’t help. Yours still have deforestation, fertilizer, rice paddies, and fossil fuels in production.
Plant based diets use 75% less land, less fertilizer, no manure which is destroying the water. With a plant rich diet we could reduce GHG from 1500 gt to 708.
Once the huge corporations do their part to stop killing the planet, I’ll consider going vegan. Until then I’ll put the pressure where it matters most.
Just buy bananas that are of the ripeness you like and put them in the fridge. They’ll easily last a week or two and tastes better too (my opinion). Don’t worry if the shell turns brown, the insides are still good. Place them in some kind of container (plastic bag will do) when you store them in fridge and they’ll probably last a month if not more (I wouldn’t know, I always eat them sooner).
When storing in fridge, the low temperature slows down ripening but oxygen causes the shell to turn brown. When the shell is brown enough it will start to ruin the insides. The plastic bag, or other airtight or near airtight container, reduces the amount of oxygen that gets to the bananas. When there’s less oxygen to turn the shell brown the bananas will last who knows how long. In room temperature the shell and the insides will ripen about at the same rate, and usually pretty fast.
This is what I do. People have gotten so used to commercially produced unripe fruit that they get turned off by actually ripe fruit. I had a friend think my bananas were going off because they smelled what a ripe banana is supposed to for the first time in their life. This person was 34 years old.
It doesn’t, but if I recall correctly there were a lot of owners complaining that the brushed finish would discolor if you touched it with your hand. Body oils and salt left finger marks everywhere from people touching the car.
It’s steel which ‘stains less’ than plain steel, it most certainly corrodes. Leave it in a salt-water environment, it’ll be gone in no time. For most non-culinary applications, either a maraging steel or plain steel with a coat of paint will be a better long-term choice.
So this is interesting… if you see a bunch of bananas, you’re not allowed to break one off? Here in the United States, it’s totally acceptable to do this. You can straight up go around and pull one banans off of 7 different bunches, and nobody will even look at you funny.
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