Climate change and agrofuels
- Published on Monday, 08 December 2014 15:02
La Via Campesina and GRAIN release two new documents on food and climate change ahead of the People's Summit on Climate Change in Lima, Peru.
With this year's UN Climate Change Conference under way in Lima, La Via Campesina and GRAIN announce the joint publication of two new documents that detail how a global programme to support food sovereignty can resolve the climate crisis and feed the world.
The documents show how the dispossession of peasants and indigenous peoples of their lands has laid the basis for destructive resource extraction and an industrial food system that is responsible for 44-57% of all greenhouse gas emissions.
La Via Campesina and GRAIN explain how a worldwide redistribution of lands to small farmers and indigenous communities – combined with policies to support local markets and ecological agriculture – can reduce global greenhouse gas emissions by half within a few decades, significantly curb deforestation and meet the food needs of the world's growing population.
For more information see:
- The solution to climate change is in our lands, an article that explains why giving small farmers and indigenous peoples control over lands is critical to addressing the climate crisis.
- Five steps to cool the planet and feed its people, an info-graphic that shows how the industrial food system contributes to the climate crisis and how food sovereignty is the solution.
Read La Via Campesina's position paper, “Environmental and Climate Justice Now!”
La Via Campesina is the international movement which brings together millions of peasants, small and medium-size farmers, landless people, women farmers, indigenous people, migrants and agricultural workers from around the world. It defends small-scale sustainable agriculture as a way to promote social justice and dignity.
GRAIN is a small international non-profit organisation that works to support small farmers and social movements in their struggles for community-controlled and biodiversity-based food systems