Food matters: Healthy diets increase the economic and physical feasibility of 1.5°C
A global shift to a healthier, more sustainable diet could be a huge lever to limit global warming to 1.5°C, researchers at the Potsdam Institute for Climate Impact Research (PIK) find. The resulting reduction of greenhouse gas emissions would increase the available carbon budget compatible with limiting global warming to 1.5°C, and allow to achieve … Read more
