摘要
This paper summarizes ten key pathways for reducing greenhouse gas (GHG) emissions in food systems: dietary shifts, waste management improvement, energy efficiency in value chains and cold-chain systems, reduced enteric fermentation, better manure and fertilizer management, sustainable rice cultivation, increased soil organic carbon, and promotion of agroforestry. It evaluates their technical and economic potential for mitigation, highlighting the trade-offs and synergies with development goals, while addressing implementation challenges and proposing strategies for progress. The paper aims to stimulate discussion and facilitate rapid emission reduction, emphasizing the significant mitigation opportunities offered by demand-side measures such as dietary changes and reducing food losses and waste.