Enzymes for consumer products to achieve climate neutrality
Dateien
Autor:in (Körperschaft)
Publikationsdatum
15.03.2023
Typ der Arbeit
Studiengang
Sammlung
Typ
01A - Beitrag in wissenschaftlicher Zeitschrift
Herausgeber:innen
Herausgeber:in (Körperschaft)
Betreuer:in
Übergeordnetes Werk
Oxford Open Climate Change
Themenheft
DOI der Originalpublikation
Link
Reihe / Serie
Reihennummer
Jahrgang / Band
3
Ausgabe / Nummer
1
Seiten / Dauer
Patentnummer
Verlag / Herausgebende Institution
Oxford University Press
Verlagsort / Veranstaltungsort
Auflage
Version
Programmiersprache
Abtretungsempfänger:in
Praxispartner:in/Auftraggeber:in
Zusammenfassung
Abstract
Today, the chemosphere’s and biosphere’s compositions of the planet are changing faster than experienced during the past thousand years. CO2 emissions from fossil fuel combustion are rising dramatically, including those from processing, manufacturing and consuming everyday products; this rate of greenhouse gas emission (36.2 gigatons accumulated in 2022) is raising global temperatures and destabilizing the climate, which is one of the most influential forces on our planet. As our world warms up, our climate will enter a period of constant turbulence, affecting more than 85% of our ecosystems, including the delicate web of life on these systems, and impacting socioeconomic networks. How do we deal with the green transition to minimize climate change and its impacts while we are facing these new realities? One of the solutions is to use renewable natural resources. Indeed, nature itself, through the working parts of its living systems, the enzymes, can significantly contribute to achieve climate neutrality and good ecological/biodiversity status. Annually they can help decreasing CO2 emissions by 1–2.5 billion-tons, carbon demand by about 200 million-tons, and chemical demand by about 90 million-tons. With current climate change goals, we review the consequences of climate change at multiple scales and how enzymes can counteract or mitigate them. We then focus on how they mobilize sustainable and greener innovations in consumer products that have a high contribution to global carbon emissions. Finally, key innovations and challenges to be solved at the enzyme and product levels are discussed.
Schlagwörter
Fachgebiet (DDC)
600 - Technik, Medizin, angewandte Wissenschaften
Veranstaltung
Startdatum der Ausstellung
Enddatum der Ausstellung
Startdatum der Konferenz
Enddatum der Konferenz
Datum der letzten Prüfung
ISBN
ISSN
2634-4068
Sprache
Englisch
Während FHNW Zugehörigkeit erstellt
Ja
Zukunftsfelder FHNW
Publikationsstatus
Veröffentlicht
Begutachtung
Peer-Review der ganzen Publikation
Open Access-Status
Gold
Zitation
MOLINA-ESPEJA, Patricia, Julia SANZ-APARICIO, Peter N. GOLYSHIN, Ana ROBLES-MARTÍN, Víctor GUALLAR, Fabrizio BELTRAMETTI, Markus MÜLLER, Michail M. YAKIMOV, Jan MODREGGER, Moniec VAN LOGCHEM, Philippe CORVINI, Patrick SHAHGALDIAN, Christian DEGERING, Susanne WIELAND, Anne TIMM, Carla C. C. R. DE CARVALHO, Ilaria RE, Sara DANIOTTI, Stephan THIES, Karl-Erich JAEGER, Jennifer CHOW, Wolfgang R. STREIT, Roland LOTTENBACH, Rainer RÖSCH, Nazanin ANSARI und Manuel FERRER, 2023. Enzymes for consumer products to achieve climate neutrality. Oxford Open Climate Change. 15 März 2023. Bd. 3, Nr. 1. DOI 10.1093/oxfclm/kgad003. Verfügbar unter: https://doi.org/10.26041/fhnw-5303