1. Pollution Management Manish Kr. Semwal GMIS, Jakarta

2. Management

3. Challenges for agriculture During the last four decades, agricultural land gained almost 500Mhafrom forests and other land uses An additional 500Mhais projected to be converted to agriculture in 1997-2020, mostly in Latin America and Sub- Saharan Africa The growth in global daily availability of calories per capita: has not resolved food insecurity and malnutrition in poor countries has increased pressure on the environment

4. GHG emissions from livestock production 80%of emissionsfrom agriculture 18%of all greenhouse-gas emissionsfrom human activities, including: 9% of CO2 37% ofCH4-23 times the Global Warming Potential of CO2 over 100 years, 62 over 20 years 65% of N2O-296 times the GWPof CO2 over 100 yrs, 275 over 20 yrs Source: FAO, 2006

5. Proportion of GHG emissions from different parts of livestock production

6. Producing 1kg beef: Leads to the emission of greenhouse gases with a warming potential equivalent to 36.4 kgofCO2 Releases fertilising compounds equivalent to 340 g. of sulphur dioxide and 59 g.of phosphate Consumes 169 mega joulesof energy Over two-thirds of the energy goes towards producing and transporting the animals' feed1 kg of beef is responsible for the equivalent of the amount of CO2emitted by the average European car every 250 km, and burns enough energy to light a 100-watt bulb for 20 days.

7. Additional sources of GHGs from meat consumption Packaging for livestock products is typically much more extensive than for alternatives to livestock products –Meat typically requires cooking at high temperatures for long periods Meat requires refrigerated transportation and storage A large proportion of meat become waste products (bones, fat, past-the dates poiled products), which are likely to end upon landfills and incinerated

8. Energy cost of meat production 0.4 pounds of CO2-eq10 eq10 pounds of CO2-eq, 25 times as much

9. How can change be achieved? Through the power of consumers and citizens- Reducing meat consumption Choosing organic or free-range products Campaigning and raising awareness Through the decisions of policy-makers - Promoting food policies that are healthier, more sustainable and more humane

10. WHAT IS THE ENVIRONMENT? The environment is composed of everything around us. It is comprised of both a natural aspect and a built aspect

11. Natural Aspect of the Environment Animals, plants, fungi, bacteria and genetic resources make up the Biological Segment of the Natural Environment. Air, land, water, soil, minerals, oceans and seas make up the Physical Segment of the Natural Environment.

12. The Built/Social Aspect of the Environment The Built Environments originates in or out of the actions of human beings. Unlike the Natural Environment, the sustained functioning of the Built Environment depends on human influence.

13. Negative Effects of Human Action on the Environment. We Have Enormous Waste Problems. Biological Species Are Becoming Extinct. Population Growth Is a Driving Force. We Are Producing Global Change

14. Key points What are the main environmental impacts of Food and Food Processing – Why is it important to address environmental concerns and integrate and overall socioeconomic development What tools can be used to assess environmental impacts What are the legal and institutional framework for addressing these into policy making – What should be done to effectively to do so? What are the challenges? – How can these challenges overcome