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The Journal of King Mongkut's University of Technology North Bangkok
วารสารวิชาการพระจอมเกล้าพระนครเหนือ

Home > Vol 36, No 3 (2026) > Yasurin

อุตสาหกรรมอาหารสีเขียวสู่การเป็นแหล่งกักเก็บคาร์บอน: การบูรณาการนวัตกรรมเชิงฟื้นฟูและกฎระเบียบเพื่อการปล่อยก๊าซเรือนกระจกสุทธิเป็นลบ
The Green Food Industry as a Carbon Sink: Integrating Regenerative Innovations and Regulations for Net-Negative Emissions

Patchanee Yasurin, Suvaluk Asavasanti, Norarit Sudsanguan, Babu Dharmarlingam

Abstract


The roadmap for achieving net-zero emissions in global food systems by 2050 indicates that net-zero emissions can be achieved by integrating cost-effective technologies to reduce emissions from land-use change, improving rice and livestock production, and accelerating renewable energy use in food processing by 2040–2050 [1]. To meet the 1.5°C warming limit established by the Paris Agreement, the international community must commit to swift and far-reaching cuts in global greenhouse gas emissions. Achieving this benchmark requires a radical shift away from historical emission patterns, necessitating immediate, large-scale decarbonization efforts across all sectors of the global economy. By prioritizing aggressive mitigation strategies now, nations can work toward stabilizing

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Full Text: PDF

DOI: 10.14416/j.kmutnb.2026.06.009

ISSN: 2985-2145