Kick the Habit: A UN Guide to Climate Neutrality

Second-generation biofuels The technologies to produce fuels from waste from agriculture and forestry, or specific plants with high cellulose content are still a few years away from competitive commercialization. The industry assumes that second-generation biofuels will not be available in significant commercial quantities for five to 10 years. The advantages put forward are high energy efficiency, and the use of plants that grow on degraded land or in areas less important for biodiversity. How efficient are biofuels in reducing GHGs? In order to utilize the full potential of biofuels for reducing GHG emissions it is crucial that the total of emissions created during their production are both as low as possible and below that of their fossil alternative. There are many el- ements that can lead to higher greenhouse gas emissions from biofuels than in the optimal case: GHG emissions are mainly due to fossil fuel inputs into cultivation and downstream processing. But the final result also depends on the type of crops and finally the efficiency of the engine running on it. The In- ternational Energy Agency says about 15–25 per cent reduction in GHG emis- sions compared to fossil fuels can be achieved by using starch based crops, for example corn in the United States, but a 90 per cent reduction with sugar cane as feedstock as grown in Brasil. In some cases the climate balance of biofuels is even negative. Nitrous oxide emissions from fertilizer application during the cultivation of the plants partially reduces CO 2 emissions savings. The controversy Although growing fuel in fields sounds highly promising for solving our ener- gy and climate problems, there are a number of controversial issues around biofuel production. Energy versus Food: Sceptics are concerned that where biofuels are grown, no food will be harvested, and some even call for a moratorium. In a world where 850 million are considered undernourished any potential threat to ag- gravate this situation requires thorough and critical examination. Over the past three years, global food prices have risen 83 per cent. Governmental subsidies and targets for biofuel in developed countries has created a sudden