Climate events significantly affect the lives of not only humanity but also all living things. Just as transformation in the ecosystem affects sectors, all sectors also transform the ecosystem. It is stated that the agricultural sector is at the root of the deterioration in the ecosystem due to the effect of intensive agriculture after the green revolution. It can be stated that, with an understanding far from the concept of sustainability, the foodstuffs and their waste produced in the agricultural sector are considered among the causes of climate change, which is now concentrated on the whole world in the third millennium. In this study, the effect of N2O gas released from produce residues and the release of enteric fermentation on the level of CO2 released from agricultural-food systems was investigated using advanced econometric models. The findings reveal that both factors are effective. However, it can be stated that the effect of N2O gas released from the produce residues is greater. Suggestions such as improving feed rations and maintaining herd management strategies within certain patterns to reduce the level of enteric fermentation may contribute to the process. In produce residue management, turning waste into compost and expanding bioenergy power plants will ensure both waste disposal and resource continuity in generating energy. Otherwise, the decreasing resources in the world may come to an end, and there will be disruptions and problems in the agricultural sector, as in all sectors. Considering the increasing world population, it is inevitable that food supply security may be endangered and the hunger problem may reach an irreversible level.
Keywords: Climate change; EU-27; Enteric fermentation; Global warming; Panel data; Produce residues.
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