气候变化领域集成服务门户(CCPortal): The nitrogen footprint of organic food in the United States

CCPortal

DOI	10.1088/1748-9326/ab7029
	The nitrogen footprint of organic food in the United States
	Cattell Noll L.; Leach A.M.; Seufert V.; Galloway J.N.; Atwell B.; Erisman J.W.; Shade J.
发表日期	2020
ISSN	17489318
卷号	15 期号:4
英文摘要	We estimated the reactive nitrogen (Nr) lost per unit food Nr consumed for organic food production in the United States and compared it to conventional production. We used a nitrogen footprint model approach, which accounts for both differences in Nr losses as well as differences in productivity of the two systems. Additionally, we quantified the types of Nr inputs (new versus recycled) that are used in both production systems. We estimated Nr losses from organic crop and animal production to be of comparable magnitude to conventional production losses, with the exception of beef. While Nr losses from organic vegetables are possibly higher (+37%), Nr losses from organic grains, starchy roots, legumes are likely of similar magnitude to conventional production (+7%, +6%,-12%, respectively). Nr losses from organic poultry, pigmeat, and dairy production are also likely comparable to conventional production (+9%, +10%, +12%, respectively), while Nr losses from organic beef production were estimated to be higher (+124%). Due to the high variability and high uncertainty in Nr efficiency in both systems we cannot make conclusions yet on the statistical significance of these potential differences. Conventional production relies heavily on the creation of new Nr (70%-90% of inputs are from new Nr sources like synthetic fertilizer), whereas organic production primarily utilizes already existing Nr (0%-50% of organic inputs are from new Nr sources like leguminous N fixation). Consuming organically produced foods has little impact on an individual's food N footprint but changes the percentage of new versus recycled Nr in the footprint. With the exception of beef, Nr losses from organic production per unit N in product are comparable to conventional production. However, organic production requires the creation of less new Nr, which could reduce global Nr pollution. © 2020 The Author(s). Published by IOP Publishing Ltd.
英文关键词	Environmental footprints; Nitrogen; Organic agriculture
语种	英语
scopus关键词	Recycling; Animal production; Nitrogen footprints; Organic production; Potential difference; Production system; Reactive nitrogen; Statistical significance; Synthetic fertilizers; Beef; ecological footprint; food production; legume; nitrogen; organic farming; pollution control; poultry; United States; Animalia
来源期刊	Environmental Research Letters
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/154058
作者单位	University of Virginia, 291 McCormick Rd, Charlottesville, VA 22904, United States; University of New Hampshire, 105 Main Street, Durham, NH 03824, United States; Institute for Environmental Studies (IVM), De Boelelaan 1087, Amsterdam, 1081 HV, Netherlands; Liu Institute for Global Issues and Institute for Resources, Environment and Sustainability (IRES), University of British Columbia, 2202 Main Mall, Vancouver, BC 1Z4, Canada; Louis Bolk Institute and Vu Amsterdam, Kosterijland 3-5, Bunnik, 3981AJ, Netherlands; Organic Center, Hall of the States, 444 N. Capitol St. NW, Suite 445A, Washington, DC 20001, United States
推荐引用方式 GB/T 7714	Cattell Noll L.,Leach A.M.,Seufert V.,et al. The nitrogen footprint of organic food in the United States[J],2020,15(4).
APA	Cattell Noll L..,Leach A.M..,Seufert V..,Galloway J.N..,Atwell B..,...&Shade J..(2020).The nitrogen footprint of organic food in the United States.Environmental Research Letters,15(4).
MLA	Cattell Noll L.,et al."The nitrogen footprint of organic food in the United States".Environmental Research Letters 15.4(2020).