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An Overview of Poultry Greenhouse Gas Emissions in the Mediterranean Area

Author

Listed:
  • Foivos Zisis

    (Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece)

  • Elisavet Giamouri

    (Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece)

  • Christina Mitsiopoulou

    (Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece)

  • Christos Christodoulou

    (Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece)

  • Charalampos Kamilaris

    (Centre for Innovation Excellence in Livestock, Innovation Centre, York Science Park, Innovation Way, Heslington, York YO10 5DG, UK)

  • Alexandros Mavrommatis

    (Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece)

  • Athanasios C. Pappas

    (Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece)

  • Eleni Tsiplakou

    (Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece)

Abstract

The growing population and income drive the rapid increase in food demand. Greece and a few other Mediterranean countries are characterized as countries with a high proportion of mountains favoring goat and sheep breeding; however, poultry breeding is also important, and production is increasing rapidly. Poultry breeding is characterized by the millions of birds reared with increased quantities and prices of feedstuffs. There is a parallel increase in greenhouse gas (GHG) emissions., since poultry production generates a significant amount of GHG. The aim of the present study was to provide an overview of poultry GHG in the Mediterranean area. Emissions’ sources and mitigation practices are presented. Future is promising given that sustainable practices are implemented.

Suggested Citation

  • Foivos Zisis & Elisavet Giamouri & Christina Mitsiopoulou & Christos Christodoulou & Charalampos Kamilaris & Alexandros Mavrommatis & Athanasios C. Pappas & Eleni Tsiplakou, 2023. "An Overview of Poultry Greenhouse Gas Emissions in the Mediterranean Area," Sustainability, MDPI, vol. 15(3), pages 1-19, January.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:3:p:1941-:d:1041552
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    References listed on IDEAS

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    1. Elisavet Giamouri & Athanasios C. Pappas & George Papadomichelakis & Panagiotis E. Simitzis & Thrassyvoulos Manios & Juergen Zentek & Katia Lasaridi & Eleni Tsiplakou & George Zervas, 2022. "The Food for Feed Concept: Redefining the Use of Hotel Food Residues in Broiler Diets," Sustainability, MDPI, vol. 14(6), pages 1-14, March.
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