帕卓里肉品生产和消费对气候的影响.pptVIP

如何進行改變？ 結合消費者與市民的力量 減少肉品消費 選擇有機產品 宣傳提高公眾意識 透過決策者的意識與倡導 推動更健康、永續、更人道的食品政策 一些嚴重威脅人類長期持續性發展的因素仍然存在並被大家所忽視。我想過量消費肉品正是其中之一。 Jonathon Porritt,英國持續發展會主席/未來論壇主席 開始茹素 是首要解決之道 要改變世界，先改變自己！ ? * * Direct observations of recent climate change. GW1 SPM p.5. Figure SPM.3. Observed changes in (a) global average surface temperature, (b) global average sea level from tide gauge (blue) and satellite data (red) and (c) Northern Hemisphere snow cover for March-April. All changes are relative to corresponding averages for the period 1961–1990. Smoothed curves represent decadal average values while circles show yearly values. The shaded areas are the uncertainty intervals. WG1 {FAQ 3.1, Figure 1, Figure 4.2, Figure 5.13} (SPM p.6) Warming of the climate system is unequivocal, as is now evident from observations of increases in global average air and ocean temperatures, widespread melting of snow and ice, and rising global average sea level. WG1 {3.2, 4.2, 5.5} (SPM p.5) Eleven of the last twelve years (1995–2006) rank among the 12 warmest years in the instrumental record of global surface temperature (since 1850). The total temperature increase from 1850–1899 to 2001–2005 is 0.76°C. WG1 {3.2} (SPM p.6) Global average sea level rose at an average rate of 1.8 mm per year over 1961 to 2003. The rate was faster over 1993 to 2003: about 3.1 mm per year. The total 20th-century rise is estimated to be 0.17 m. WG1 {5.5} (SPM p.6-7) Mountain glaciers and snow cover have declined on average in both hemispheres. Widespread decreases in glaciers and ice caps have contributed to sea level rise. WG1 {4.6, 4.7, 4.8, 5.5} (SPM p.6) * Continued greenhouse gas emissions at or above current rates would cause further warming and induce many changes in the global climate system during the 21st century that would very likely be larger than those observed during the 20th century. The best estimate for the low scenario is 1.8°C, and the best estimate for the hig