Exploring paths to climate change mitigation - Leveraging carbon-negative, -neutral foods

Climate change refers to the slow change in the composition of the global atmosphere, which is caused directly and indirectly by various human activities in addition to natural climate variability over time.

It remains one of the most critical global challenges.

Various consequences of human activities contribute to climate change through rising global temperatures, increased sea levels and extreme weather conditions.

Research indicates that various activities within the food system such as farming, food processing and transportation contribute to greenhouse gas emissions.

Greenhouse gas emissions refer to the release of gases such as carbon dioxide, methane and nitrous oxide, which trap heat in the atmosphere, contributing to climate change and global warming. Some sources of greenhouse gases include:

-    Livestock production ‒ Animals such as cows, goats and sheep emit methane during digestion and from their manure. Additionally, the practice of clearing land for grazing contributes to greenhouse gas emissions.

-    Rice cultivation – Rice cultivation in flooded fields generates methane because the waterlogged soil provides ideal conditions for methane-producing microbes. Additionally, fertilisers used on rice farms emit harmful gases, and decaying waste products contribute to the release of these gases.

One way by which the population can help address climate change is to choose climate-friendly foods known as either carbon-negative or carbon-neutral foods.

These foods help reduce greenhouse gas emissions and also strengthen our food systems.

Climate-friendly foods?

Climate-friendly foods are foods that are beneficial for the environment because they cause less pollution by harmful greenhouse gases and use less water, land and energy.

These helpful foods are known as either carbon-negative or carbon-neutral foods. 

Carbon-negative foods are foods that take in more carbon dioxide than they release.

They help remove carbon from the air and improve soil fertility, thus making them environmentally friendly.

Examples of carbon-negative foods in the Ghanaian context include mushroom, millet, sorghum, almonds, moringa, cassava, avocado, mango, pawpaw, yam and baobab.

On the other hand, carbon-neutral foods are foods that release the same amount of carbon dioxide during their production, processing, and disposal as they absorb during their growth. 

This balance ensures that the net carbon footprint of these foods is zero, meaning they do not contribute to an increase in atmospheric carbon dioxide levels.

Examples of carbon-neutral foods in the Ghanaian context: sweet potatoes, cocoyam and oranges. Other foods such as apples, grapes, wheat and oats are also carbon-neutral foods but they are not cultivated in Ghana.

Why choose more of these foods?

Carbon-negative and carbon-neutral crop production offer substantial environmental benefits.

Their cultivation contributes to sustainability in ways such as:

• Less air pollution: Some farming activities, such as raising animals and cutting trees, release harmful gases. Eating more plant-based foods, such as beans, millet and sorghum, can reduce this.

• Better soil & environment: Foods like millet and sorghum help keep the soil healthy and need fewer chemicals to grow.

• More jobs & food security: Growing these foods can help farmers earn more money and ensure that people always have enough to eat.

• A higher demand for climate-friendly foods can drive climate change mitigation by shifting agricultural practices, food production and supply chains toward more sustainable models.

When consumers consistently choose low-emission foods, it incentivises farmers and producers to adopt methods that reduce greenhouse gas emissions, such as regenerative agriculture, reduced livestock production and minimal use of synthetic fertilisers.

This demand can also encourage policymakers to support environmentally friendly farming with subsidies and regulations, while businesses invest in greener technologies.

Overall, consumer-driven market shifts toward sustainable food systems can significantly lower the carbon footprint of the global food sector.

Below is a sample meal plan that incorporates locally available carbon-negative and carbon-neutral foods.

Conclusion

Embracing carbon-negative and carbon-neutral foods is a practical and powerful step toward mitigating climate change.

These foods not only support environmental sustainability but also promote better health, strengthen food security and stimulate economic opportunities. Individuals can contribute to a healthier planet, starting right from their plates.

If you are interested in learning more about climate-friendly foods and how you can embrace them, feel free to contact the University of Ghana, School of Biomedical and Allied Health Sciences, Department of Dietetics via email dietetics@ug.edu.gh.

The writers are a student and a supervisor with the Department of Dietetics,
School of Biomedical and Allied Health Sciences, 
College of Health Sciences,
University of Ghana.
E-mails: ptnketiah@st.ug.edu.gh/lboateng@ug.edu.gh)