Food has a climate problem: Nitrous oxide emissions are accelerating with growing demand for fertilizer and meat – but there are solutions

By Hanqin Tian, Director and Institute Professor, Center for Earth System Science and Global Sustainability, Schiller Institute for Integrated Science and Society, Boston College
Eric Davidson, Professor, University of Maryland, Baltimore
Pep Canadell, Chief Research Scientist, CSIRO Environment; Executive Director, Global Carbon Project, CSIRO
Rona Louise Thompson, Senior Scientist, Norwegian Institute for Air Research

The most comprehensive assessment yet of a powerful greenhouse gas shows which countries are driving the increase, and which ones are successfully cutting emissions.

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