“COOL VEGE®”...“COOL VEGE®”: Sequestrating soil carbon with biochar through eco-branded...

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G20 MACS follow-up International Workshop on Scaling up and out of climate-smart technologies and practices for sustainable agriculture “COOL VEGE®”: Sequestrating soil carbon with biochar through eco - branded vegetables Prof. Akira Shibata, Ritsumeikan University *Dr. Ayaka W. Kishimoto-Mo, NARO with the FEAST project team Nov. 5-7, 2019 @Tokyo

Transcript of “COOL VEGE®”...“COOL VEGE®”: Sequestrating soil carbon with biochar through eco-branded...

Page 1: “COOL VEGE®”...“COOL VEGE®”: Sequestrating soil carbon with biochar through eco-branded vegetables Prof. Akira Shibata, Ritsumeikan University *Dr. Ayaka W. Kishimoto-Mo,

G20 MACS follow-up International Workshop on

Scaling up and out of climate-smart technologies and practices for sustainable agriculture

“COOL VEGE®”:

Sequestrating soil carbon with

biochar through eco-branded

vegetables

Prof. Akira Shibata, Ritsumeikan University

*Dr. Ayaka W. Kishimoto-Mo, NARO

with the FEAST project team

Nov. 5-7, 2019

@Tokyo

Page 2: “COOL VEGE®”...“COOL VEGE®”: Sequestrating soil carbon with biochar through eco-branded vegetables Prof. Akira Shibata, Ritsumeikan University *Dr. Ayaka W. Kishimoto-Mo,

Outlines

Basic of biochar: New value for charcoal✓ Soil carbon sequestration

“COOL VEGE®” concept and scheme

Key role of research institutes in developing “COOL VEGE®”

“Lessons learned” to share and the key role of

research institutes in sharing among different countries and

regions?

Page 3: “COOL VEGE®”...“COOL VEGE®”: Sequestrating soil carbon with biochar through eco-branded vegetables Prof. Akira Shibata, Ritsumeikan University *Dr. Ayaka W. Kishimoto-Mo,

Basic of biocharNew value for charcoal in terms of soil carbon sequestration

Page 4: “COOL VEGE®”...“COOL VEGE®”: Sequestrating soil carbon with biochar through eco-branded vegetables Prof. Akira Shibata, Ritsumeikan University *Dr. Ayaka W. Kishimoto-Mo,

Basic of Biochar

http://www.maff.go.jp/j/seisan/kankyo/hozen_type/h_dozyo/pdf/chi2.pdf

MAFF ordinance

for improve soil quality No. 299 issued at 1984-Oct-1;

No. 306 issued at 1996-Oct-25;

Basic of biochar: New value for charcoal

Biochar:

New value for charcoal:

Mitigating global warming

First written record of

charcoal use in

agriculture in Japan:

Nogyo ZenshoAgricultural encyclopedia

(1697)

Specifying wood biochar as

material able to improve soil quality

Page 5: “COOL VEGE®”...“COOL VEGE®”: Sequestrating soil carbon with biochar through eco-branded vegetables Prof. Akira Shibata, Ritsumeikan University *Dr. Ayaka W. Kishimoto-Mo,

IPCC(2018)SR15, Page 4-46

Biochar

Basic of Biochar

Basic of Biochar: One of low-cost NETsNet Emission Technologies

Tier 2 & 3 methods

refined to estimate

the impact of biochar

amendments on soil

carbon stocks in

mineral soils for

cropland and

grassland.

Page 6: “COOL VEGE®”...“COOL VEGE®”: Sequestrating soil carbon with biochar through eco-branded vegetables Prof. Akira Shibata, Ritsumeikan University *Dr. Ayaka W. Kishimoto-Mo,

Basic of Biochar

New value of biochar: Permanence of sequestration

✓ Roth Amsted long-term soil exp. since 1843

✓ Broadbalk winter wheat

0

20

40

60

80

100

1840 1880 1920 1960 2000

堆肥連用

堆肥施用途中で中止

化学肥料のみ

土壌炭素量(t/

ha)

FYM

NPK

FYM➔NPK

Coleman & Jenkinson (1996)

Stop Farmyard manure change

to chemical fertilizers

So

il ca

rbo

n a

mo

un

t (t

/ha)

Permanence

needs to

take into account

Permanence of sequestration (Minx et al., 2018):

BiocharStable

Soil carbon sequestrationReversiblevs.

Page 7: “COOL VEGE®”...“COOL VEGE®”: Sequestrating soil carbon with biochar through eco-branded vegetables Prof. Akira Shibata, Ritsumeikan University *Dr. Ayaka W. Kishimoto-Mo,

1998-2010

Basic of Biochar

Science of biochar: evidences increased dramatically

The network map of biochar research (Wu et al., 2019, Biochar 1:23-43.)

2011-2015Biochar and

global climate

change

Page 8: “COOL VEGE®”...“COOL VEGE®”: Sequestrating soil carbon with biochar through eco-branded vegetables Prof. Akira Shibata, Ritsumeikan University *Dr. Ayaka W. Kishimoto-Mo,

Basic of Biochar

The network map of biochar research (Wu et al., 2019, Biochar 1:23-43.)

Biochar production

Science of biochar: evidences increased dramatically

Page 9: “COOL VEGE®”...“COOL VEGE®”: Sequestrating soil carbon with biochar through eco-branded vegetables Prof. Akira Shibata, Ritsumeikan University *Dr. Ayaka W. Kishimoto-Mo,

“COOL VEGE®” concept

and scheme

Page 10: “COOL VEGE®”...“COOL VEGE®”: Sequestrating soil carbon with biochar through eco-branded vegetables Prof. Akira Shibata, Ritsumeikan University *Dr. Ayaka W. Kishimoto-Mo,

COOL VEGE®: Concept and Scheme

http://coolvege.com/index.html

The agricultural products cultivated in fields

amended with biochar or biochar-compost are

sold under the “COOL VEGE®” eco-brand.

Biochar made by

local unused

biomass such as

overgrown

bamboo forests

Page 11: “COOL VEGE®”...“COOL VEGE®”: Sequestrating soil carbon with biochar through eco-branded vegetables Prof. Akira Shibata, Ritsumeikan University *Dr. Ayaka W. Kishimoto-Mo,

COOL VEGE®: Concept and Scheme

Background of “COOL VEGE®” scheme

Unused bamboo forest

consequently overgrown

Bamboo forest

under management

⚫ Climate change

⚫ Decreasing and aging population in rural area →

Overgrown forests, abundant farmland;

⚫ Needed for sustainable agricultural realization;

←Sustainable rural development to secure food supply

Page 12: “COOL VEGE®”...“COOL VEGE®”: Sequestrating soil carbon with biochar through eco-branded vegetables Prof. Akira Shibata, Ritsumeikan University *Dr. Ayaka W. Kishimoto-Mo,

COOL VEGE®: Concept and Scheme

Purpose of “COOL VEGE®” related projects

⚫ Scheme to guarantee the

willingness of famers to use

the practice (biochar);

⚫ Evaluation the framework to

scale up & out COOL VEGE®

scheme;

⚫ Social analysis (famer’s

income and consumer's

behavior)