Przeczytaj artykuł pt. From nuts to kelp: The 'carbon-negative' foods that help reverse climate change

Eating foods that have less carbon helps cut down onograniczyć pollutionzanieczyszczenie, but some foods can actually take in carbonwchłaniać węgiel from the air, making the climate better.

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Consuming foods with low carbon footprintsniski ślad węglowy contributes to the mitigationłagodzenie of greenhouse gas emissions; however, certain food items possess the remarkableznaczący ability to absorb carbon dioxide from the atmosphere, thereby enhancing the overall state of the climatepoprawa ogólnego stanu klimatu.

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Eating low-carbon foodsżywność o niskiej zawartości węgla helps reduce emissionsemisje, but some foods actually suck uppochłaniać carbon from the atmosphere, leaving the climate in a better place.

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Nevertheless, certain food items are capable of sequesteringwychwytywanie more greenhouse gases than they release, commonly known as "carbon negativeujemny węglowo" foods. These products contribute positively to the climate, improving it beyond its original state. Increasing the production and consumption of such foods could significantly mitigatełagodzić the carbon footprintślad węglowy of our dietary choices and, in some instances, aid in the restorationodnowa of ecosystems.

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However, there are some foods that remove more greenhouse gases than they emitemitować, often referred to as "carbon negative" foods. These foods leave the climate better than they found itpozostawić klimat w lepszym stanie niż go zastali. Producing and eating more of these could help reduce the carbon impactzmniejszyć wpływ węglowy of our food and, in some cases, restoreprzywrócić ecosystems in the process.

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But, there are some foods that take away more greenhouse gases than they give offwydzielać, often called "carbon negativeujemny pod względem emisji dwutlenku węgla" foods. These foods make the climate better than it was before. Making and eating more of these foods could help lower the carbon effect of our food and sometimes help nature recoverodnowić się.

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Plants grow by taking inwchłaniać carbon dioxidedwutlenek węgla (CO2) from the air, but when we or animals eat these plants, the CO2 usually goes back into the air.

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When plants grow, they take carbon dioxide (CO2) from the air, but when we (or animals) metabolisemetabolizować these plants, this CO2 usually gets released straight back into the airz powrotem do powietrza.

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As plants undergoprzechodzić growth, they absorb carbon dioxidepochłaniać dwutlenek węgla (CO2) from the atmosphere; however, upon metabolizingmetabolizowanie these plants, both humans and animals typically release this CO2 back into the atmosphere.

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The removalusunięcie of carbon continues until the trees are fully grownw pełni wyrośnięte, which is usually about 20 years. If the trees are turned into long-lasting wood itemstrwałe przedmioty z drewna when they are done growing, the carbon can stay stored for a much longer time.

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These removalsusunięcia last until the trees reach maturitydojrzałość, usually at around 20 years. If the trees are used to make long-lasting wood productstrwałe produkty z drewna at the end of their life, this carbon can remain stored for much longer.

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The sequestrationsekwestracja of carbon persists until the trees attainosiągnąć maturity, typically around the age of 20 years. Should these trees be utilizedwykorzystane to produce durable wooden products at the conclusion of their life cycle, the carbon can be sequestered for an extended durationwydłużony czas trwania.

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Despite the promisingobiecujący potential of carbon-negative foodsżywność o ujemnym bilansie węglowym, they are likely to constitutestanowić only a minor segment of our diets; the availability of products with carbon-negative potential is insufficientniewystarczający, and regenerativeregeneracyjny practices may not adequately counterbalance foods with high emissions. Therefore, it is imperativekonieczny that we explore additional strategies for achieving carbon negativityujemny bilans węglowy.

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Hardest words:

promising - obiecujący

Despite the promising potential of carbon-negative foods, they are likely to constitute only a minor segment of our diets.

Pomimo obiecującego potencjału żywności o ujemnym bilansie węglowym, prawdopodobnie będą stanowić tylko niewielką część naszej diety.

constitute - stanowić

Despite the promising potential of carbon-negative foods, they are likely to constitute only a minor segment of our diets.

Pomimo obiecującego potencjału żywności o ujemnym bilansie węglowym, prawdopodobnie będą stanowić tylko niewielką część naszej diety.

insufficient - niewystarczający

The availability of products with carbon-negative potential is insufficient.

Dostępność produktów o potencjale ujemnym węglowym jest niewystarczająca.

regenerative - regeneracyjny

Regenerative practices may not adequately counterbalance foods with high emissions.

Praktyki regeneracyjne mogą nie wystarczająco równoważyć żywności o wysokiej emisji.

imperative - konieczny

It is imperative that we explore additional strategies for achieving carbon negativity.

Konieczne jest, abyśmy poszukali dodatkowych strategii osiągnięcia ujemnego bilansu węglowego.

Phrases:

carbon-negative foods - żywność o ujemnym bilansie węglowym

Despite the promising potential of carbon-negative foods, they are likely to constitute only a minor segment of our diets.

Pomimo obiecującego potencjału żywności o ujemnym bilansie węglowym, prawdopodobnie będą stanowić tylko niewielką część naszej diety.

regenerative practices - praktyki regeneracyjne

Regenerative practices may not adequately counterbalance foods with high emissions.

Praktyki regeneracyjne mogą nie wystarczająco równoważyć żywności o wysokiej emisji.

carbon negativity - ujemny bilans węglowy

It is imperative that we explore additional strategies for achieving carbon negativity.

Konieczne jest, abyśmy poszukali dodatkowych strategii osiągnięcia ujemnego bilansu węglowego.

Even though carbon negative foodsżywność o ujemnym bilansie węglowym can help, they will probably only be a small part of what we eat. There aren't enough foods that are carbon negative, and methods to restore the land might not be able to balance outzrównoważyć foods that produce a lot of emissionsemisje. So, we need to find other ways to be carbon negative.

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For all the potential of carbon negative foodsżywność o ujemnej emisji dwutlenku węgla, they may always only make upstanowić a small part of our diets; there just aren't enough products with carbon negative potential, and regenerativeregeneracyjny practices probably can't offsetzrównoważyć high emissions foods. So, we need other strategies for carbon negativityujemna emisja dwutlenku węgla too.

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Changing from foods that take upzajmować a lot of land, like meat and dairy, to foods that need less land, like plant-basedroślinny options, is probably the best way to make our diets better for the environment, even though carbon labelsetykiety węglowe and new technologies are important.

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While carbon labellingetykietowanie węglowe and new technologies are vitalkluczowy for our shift to carbon negativitynegatywność, swapping fromzamiana z products that use lots of land (generally meat and dairy) to products that use little land (generally plant-based foods) is probably the most effective way to make our diets carbon negativeujemny węglowo.

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Although the implementationwdrożenie of carbon labelingetykietowanie węglowe and the adventnadejście of innovative technologies are crucial for our transition towards carbon negativity, the most efficaciousskuteczny approach to achieving carbon-negative diets likely lies in the substitution of land-intensive productsprodukty wymagające dużo ziemi, predominantly meat and dairy, with those that require minimal land usage, chiefly plant-based alternatives.

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* Joseph Poore is director of the Oxford Martin Programme on Food Sustainabilityzrównoważony rozwój. He researches the environmental impactswpływ na środowisko of global agriculturerolnictwo and how to reduce these impacts.

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* Joseph Poore is the head of the Oxford Martin Programme on Food Sustainabilityzrównoważony rozwój. He studies how farming affects the environment and looks forszuka ways to lessen these effectszmniejszyć te skutki.

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* Joseph Poore serves as the director of the Oxford Martin Programme on Food Sustainability, where he conducts in-depth researchdogłębne badania into the environmental ramificationskonsekwencje of global agricultural practices and explores strategies to mitigate these effects.

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