Mitigating climate change through Organic Farming. By Sarath Kumar Duvada

1. Organic Farming: To combat climate change
Presented By: D. Sarath Kumar;
Student of M. Sc. Agri. (Agronomy) 1st SEM, Roll. No: 180805190006

2. Introduction
 Agriculture in developing countries like India must undergo a significant
transformation in order to meet the related challenges of achieving food
security and responding to climate change.
 Some estimates also indicate that climate change is likely to reduce
agricultural productivity, production stability and incomes in some
areas that already have high levels of food insecurity.
 In this scenario organic farming is thus crucial to achieving future food
security and climate change goals.

3. .

5. Climate Change
 Climate change refers to the variation in the Earth’s global climate or in
regional climate over time.
 It could show up as a change in climate normal’s for a given place and
time of year, from one decade to next.
 Between 1800-2015 earth’s average global temperature is increased by
0.9°C (1.5°F) (NASA, August 2106)

7. Global Warming
 Global Warming is an increase in average temperature of the Earth’s
atmosphere, especially a sustained increase great enough to cause changes
in the global climate.
 Green Houses Gases are the major responsible for the Global Warming.
Man made activities accounts more of releasing the harmful gases than the
natural way of releasing the green houses gases.

8. Green House Gases
 Emission of green house gases like Carbon dioxide, Methane, Nitrous
Oxide, etc., into the atmosphere.
 The major source is Carbon dioxide (80%).
Remaining 20% by Methane and Nitrous oxide.
GHG emission were 60% high in 2014 than 1990. (World bank,2014)
Acc. to IPCC, 2014 the primary source of GHG is burning of fossil fuels.

9.  Since 1880 CO2 concentration increased from 290 ppm to 430ppm. By 2030 it
may increase up to 450 ppm and 1300 ppm. (IPCC, 2014)
 GHG from different source:
(NASA,2016) - 5.65 kg CO2 eq / kg from rice field.
- 45.54 kg CO2 eq / kg from Mutton meat
- 2.4 kg CO2 eq / kg from Milk.
 Methane emission from Agricultural and livestock accounts for 14.5% global
CO2 eq emissions. (FAO,2014)
 Emission of Methane from the rice field can be reduced by the proper Water
management in the Paddy field. (Nayak et.al, 2015)

10. Enteric fermentation
 Enteric fermentation is a natural part of the digestive process in ruminant animals such
as cattle, sheep, goats, and buffalo. Microbes in the digestive tract, or rumen, decompose
and ferment food, producing methane as a by-product.

16. Ways to combat climate change
1) Sequesters Carbon
2) Less polluted water
3) Reduce chemical load
4) Uses less energy
5) Stops digging the ditches.
By following Organic farming in European countries the GHG from agricultural sources
expected to reduced by 2.1% by 2020 and 2.4% by 2030. (European commission, 2015)

17. Biological Sequestration
• It is typically accomplished through conservation practices that enhance the storage of
carbon (such as restoring forests, wetlands, and grasslands) or reduce CO2 emissions
(such as reducing agricultural tillage and suppressing wildfires).
• Soil carbon sequestration is the process of removing CO2 from the atmosphere by plants
accumulating organic matter in soil.

18. Carbon Capture and Sequestration (CCS)
• It is any industrial process that diverts CO2 from emission to the atmosphere and sequesters
those emissions.
• The CO2 is then injected deep into rock formations where it could potentially remain for
millennia.