Title

Climate mitigation through Food-Energy-Water (FEW) conservation

Authors

Kathleen E. Halvorsen, Michigan Technological UniversityFollow

Files

Publication Date

3-1-2017

Description

Climate change is our biggest challenge to date. Moving toward mitigating or reducing the likelihood of catastrophic climate change is therefore critical. We need to engage all the "wedges" or strategies we can to reduce global greenhouse gas emissions and achieve this, including increased energy conservation, consumption of low carbon renewable energy sources, and carbon sequestration. Research integrating social, natural, and engineering sciences that includes non-academic organizations is key to reducing emissions across the energy production and consumption supply chain. This presentation describes such research studying greenhouse gas emissions reductions through household scale food-energy-water consumption in the USA and Netherlands.

Disciplines

Forest Sciences

Recommended Citation

Halvorsen, Kathleen E., "Climate mitigation through Food-Energy-Water (FEW) conservation" (2017). TechTalks. 38.
https://digitalcommons.mtu.edu/techtalks/38