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« Ce que nous mangeons et les méthodes de production alimentaire ont une incidence sur notre santé ainsi que sur l’environnement. Les aliments doivent être cultivés et transformés, transportés, distribués, préparés, consommés puis, parfois, éliminés. Chacune de ces étapes génère des gaz à effet de serre qui retiennent la chaleur du soleil et contribuent au changement climatique. Plus d’un tiers des émissions de gaz à effet de serre imputables aux activités humaines sont liées à l’alimentation. »
Source : Nations Unies
filtre:
Donella H. Meadows, Dennis L. Meadows, Jørgen Randers, William Behrens III
1972
Published 1972 – The message of this book still holds today: The earth’s interlocking resources – the global system of nature in which we all live – probably cannot support present rates of economic and population growth much beyond the year 2100, if that long, even with advanced technology. In the summer of 1970, an international team of researchers at the Massachusetts Institute of Technology (MIT) began a study of the implications of continued worldwide growth. They examined the five basic factors that determine and, in their interactions, ultimately limit growth on this planet-population increase, agricultural production, nonrenewable resource depletion, industrial output, and pollution generation. The MIT team fed data on these five factors into a global computer model and then tested the behaviour of the model under several sets of assumptions to determine alternative patterns for humankind’s future. The Limits to Growth is the nontechnical report of their findings. The book contains a message of hope a
