Sir, – John FitzGerald’s article is one of the more realistic analyses of the challenges facing the Irish farming sector (“Farming must focus on reducing emission of nitrogen”, Business, Opinion & Analysis, April 7th).
The farming sector in Ireland is an exemplar of an industry which has constantly adapted to take account of the circumstances it finds itself in, something for which it does not get sufficient credit.
For decades, Irish farming has lobbied successfully based on its economic importance and its essential role in sustaining the rural social fabric.
Today it faces a scientific argument and needs to answer science with science.
Your top stories on Friday: Warnings issued as Storm Bert set to batter Ireland; the false election promises being made to under-40s
Johnny Watterson: Conor Niland’s The Racket is a seminal book in the sports genre
Ballsbridge mews formerly home to Irish musician for €1.95m
‘I could have gone to California. At this rate, I probably would have raised about half a billion dollars’
The economic argument is still strong, as is food security (which is more in focus following Putin’s invasion of Ukraine).
It is a fact that food is essential and it is also a fact that all food production systems are damaging to the environment, including food production systems which are entirely plant based.
The Irish farming sector would be more successful in defending itself by arguing the truth that Irish farming does far less damage than others in Europe, in America, in South America and in Asia (when the impact of the entire production system and supply chain is taken into account).
The argument also needs to highlight the commitment to continue to adapt intelligently into the future, to minimise environmental damage, and should point to the fact that, over decades, the sector has proven it is a world champion in adapting to change. – Yours, etc,
PAUL DUGGAN,
Rathmines,
Dublin 6.
Sir, – Most people are aware of the damage wrought by the greenhouse gases (GHGs), carbon dioxide and methane. However, some people may not be as aware of the damage done by another GHG, namely nitrous oxide. It has a global warming potential 265 times greater than carbon dioxide and a lifespan of 100 years, according to Teagasc. Over the last 150 years, atmospheric concentrations of nitrous oxide have reached unprecedented levels, increasing from 270 parts per billion (ppb) to 335 ppb.
Agriculture produces 90 per cent of nitrous oxide emissions in Ireland. The main sources are synthetic fertilisers, animal excreta and manure management (slurry storage and spreading).
Agriculture is by far our largest sectoral emitter of GHGs. The Environmental Protection Agency reported that agriculture was directly responsible for 37.5 per cent of national GHG emissions in 2021, mainly methane from livestock and nitrous oxide.
According to Our World in Data, beef tops the table – by a country mile – of food products for GHG emissions per kg of food product, at a massive 99.48kg. Lamb and mutton and then dairy are the next-highest emitters.
Is it any wonder that research published in the journal Science in 2018 revealed that avoiding meat and dairy products is the single biggest way that we as individuals can reduce our environmental impact on the planet? – Yours, etc,
ROB SADLIER,
Rathfarnham,
Dublin 16.