Record-setting levels of smog this week shut down Harbin, a city of 11 million people in northeast China. Officials blamed increased coal consumption during the first days of winter heating, underscoring the urgency of the China State Council’s recently announced initiative to address persistent smog in major cities.
But while the Air Pollution Control Action Plan has ambitious goals—cutting air particulates and coal consumption—it may create unintended problems for the country’s water supply.
Earlier this year, WRI analysis found that one in four food calories produced go uneaten. Yesterday a group of experts took the first step toward helping to curb this massive amount of food loss and waste.
At the Global Green Growth Forum in Copenhagen, WRI announced the launch of a process to develop a global standard for measuring food loss and waste. This standard, known as the “Global Food Loss and Waste Protocol,” will enable countries and companies to measure and monitor the food loss and waste that occur within their boundaries and value chains in a credible, practical, and consistent manner.
It is common knowledge that China burns a large amount of coal, with the fuel accounting for nearly 70% of China’s primary energy consumption in recent years. What is less commonly known is that China is also working on ways to reduce the impact of its coal use, including aggressively pursuing research and demonstration of carbon capture, utilization and storage (CCUS) technology.
The UNFCCC negotiations are entering a crucial phase. Negotiators decided nearly two years ago to establish an international climate action agreement “with legal force” by 2015. How this agreement will be structured, though, remains to be seen.
WRI’s new working paper lays out the various options for designing the process for submitting "national offers," countries’ plans to reduce their respective greenhouse gas emissions. It will be critical for negotiators to focus on three key areas: the content of the offers, the timing and process for submitting them, and how they will be reviewed.