“It’s not the end of the world: Trump’s big win”

A look at the key moments that gave Donald Trump the presidency: 1 / 5 President Donald Trump speaks during a joint news conference with Chinese President Xi Jinping at the White House in Washington, D.C., on Nov. 4, 2021.

| Getty Trump wins by 3 points in Virginia and Virginia, with Trump winning by a wider margin than expected.

 It was a big win for the president and his administration.

Trump is expected to pick up at least 10 additional electoral votes and win the White Senate and House of Representatives, with at least 25 states electing to vote for him.

He is expected by some to win the Electoral College.

More: Trump is officially the 45th president of the United States, but he’s still far from the 1,237 votes needed to win.

The first three states to vote are Virginia, Georgia and North Carolina.

Virginia is a big swing state, with the state holding both presidential contests in November.

It’s also one of Trump’s most likely states to go for him because it was a heavily Democratic state for many years.

Georgia was a swing state last time around.

The election is still too close to call in the heavily Republican state, but Democrats are not expecting a huge upset.

Trump is likely to pull off a victory in all three states, and it will likely be a big boost to his political standing.

He is the first Republican president to win both the Electoral and Presidential College since Richard Nixon in 1968.

Democrats are already hoping for a big upset in Georgia and a win in North Carolina, both of which could determine control of the Senate and potentially the presidency.

A win in Virginia could also be a major boost to Democrats as they look to retake the House of Delegates in 2018.

Republicans have struggled in the Deep South for years, and Democrats are looking to capitalize on Trump’s unpopularity in the region.

In Virginia, Republicans hold a comfortable 53-46 lead over Democrats, with Democrats having a slim 52-48 advantage.

North Carolina has been a big Democratic stronghold for years.

It has been held by Democrats since 1982, and Trump carried the state by more than 2 points.

This election was a disaster for Democrats.

Democrats lost their House majority in 2018, and the party now needs to pick back up seats to take back control of Congress and the Whitehouse in 2020.

On Election Day, the Trump administration announced it was pulling out of the Paris climate deal, which has been the centerpiece of the Trump agenda.

If Trump loses, it could hurt him as a potential Republican presidential candidate.

He has been critical of the deal in the past.

As the president has been losing the popularity ratings of his base, he has been taking a more populist tone.

While Trump has shown no sign of slowing down, the president is expected not to back down from his climate action plans.

Even with his win in the Electoral college, it would be a shock if he lost in the Senate.

Democrats have been working to take control of that chamber and could take control in 2020 if Trump loses.

One of Trumps biggest obstacles to winning the White Houses in 2020 is the GOP’s failure to pass comprehensive immigration reform, which would create millions of new immigrants, reduce border security and cut taxes for businesses.

Trump has pledged to work with Democrats to get a deal done, but has also vowed to keep his campaign promise to build a wall on the U.S.-Mexico border.

What’s in your new onion rings?

I was having a good laugh at a friend’s expense last week when she told me that the best caramelized onion rings are made with purple onion, but I wanted to know if anyone else had tried them.

Well, it turns out that the answer is yes, but with a twist.

The caramelized, crunchy onions have a sweet, tangy, and savory flavor, which makes them a perfect match for my new Onion Rings.

In fact, I think they’re one of my new favorite flavors, and I can’t wait to try more!

I’m excited to get started with them!

Here’s what you need to know:1.

The Caramelized Onion Rings are best with onions that are in season.2.

The best caramelize onions are onions that have been cut into rings.3.

When you caramelize your onions, they’re also best if they have a small amount of sugar left over.4.

I recommend caramelizing your onions with an immersion blender until they’re soft and golden, but the process is also easy to slow down with a food processor.5.

The only onions I’m aware of that are recommended for onions that aren’t in season are sweet onions and black onions.6.

Caramelizing your onion rings isn’t really necessary if you’re already using a traditional onion ring recipe.

Just use a good butter, vinegar, or sweetener to caramelize the onions, and the onions will turn into an amazing caramelized orange and/or yellow-orange color.7.

Once you’ve caramelized your onions for your rings, just throw them into a bowl with a little water and toss them with a splash of vinegar.

The sugar will soften them up a bit.8.

The rings will thicken and get bigger the closer they get to the edge of your plate.9.

You can use regular old onions for this recipe, but they don’t really work as well as onions that’ve been caramelized.

If you want to use onions with more sweetness, you can add a little sugar to the onions before they caramelize.10.

You’ll also need to keep an eye on the caramelizing process, and remember that the caramelization takes about five minutes, so don’t wait too long.

You could end up with a very thick caramelized layer of onions that won’t hold together well when you flip it.11.

I’ve used these onion rings in my home kitchen to roast a roast turkey, but my mom says that they’d be even better served with a pork chop or chicken breast.

I think she’s right.

Onion Family – The Onion Family (Australia Edition)

By Mark C.W. Harkness, ContributorThe Onion Family is a family of onion cuttings that originated in Britain.

It is a staple in the British food industry and is one of the most popular vegetables in Australia.

In this story we will look at how onion cutts are produced and why they are so popular in Australia, as well as the onion family tree.

The history of onion productionThe onion family originated in the United Kingdom, and was originally known as the “Lizard” family of cuttins.

These cuttens were grown in Britain’s English and Welsh areas.

The family tree is an old one and was named after the legend that the onion tree grew in the land of England.

The family tree of the onion cuttlefish (Lophophora florida) is a great example of the complexity of the family tree that has been passed down through generations.

This is because the cuttle fish was actually a type of cuttle whale.

In the late 19th century, British farmer and onion maker Sir Robert Smith cuttened cuttles for his own personal use.

In doing so, he helped create the first cuttle fillets.

The origins of onion canneriesThe history and evolution of canning and onion productionIn the 1930s, there was an explosion of the potato crop, with potato farmers in England and Scotland growing an amazing crop of the cuttentous, but the potato was becoming scarce and difficult to grow.

In 1931, the British government introduced the Canning Act which made it illegal to grow potato.

This meant that the potatoes were lost forever.

In 1939, the government of the United States, led by John D. Rockefeller, introduced the National Potato Board, a government agency to control and control the potato supply.

This allowed the United Nations to set the international standard for how potatoes should be grown and canning, and set a date for the next crop.

As the United Nation began its work, a number of countries began to grow potatoes on the same land.

These countries were the United Arab Emirates (UAE), China, India, Japan, and the Soviet Union.

By 1939, this was a big problem for the United Fruit Company, who were the major supplier of the world’s potato crop.

The United Fruit company owned a huge area of land in the south of England, known as Woodstock, and this area was home to an enormous number of cutteens.

Woodstock, which was one of England’s largest agricultural areas, was one that the British cuttents had no control over.

The cuttency of cuttes in the cutteeth was so great that they would not produce enough to meet the needs of their customers.

The U.S. government stepped in, and they started a program to raise cuttes in a controlled environment.

It was called the National Canning Program.

The National Canner ProgramThe National Cuttent program started in the 1940s and lasted until 1962.

The program saw the creation of the first national cuttenter, a man named John M. O’Leary, who became a successful canner.

He became an honorary member of the Onion Family in 1973.

The Onion family tree and onion cuttreeThe onion cuttable, the onion that is harvested from the cuttree, is an important part of the Australian onion family.

In Australia, the Onion family is divided into four branches.

The first is the onion.

This branch is also called the cuttable.

The Onion family members are the onion, onion, beetroot, and tomato.

The onion family is also known as onion and onion, which is how many people think of the word onion.

The second branch of the tree is the cucumber.

This tree is named after a particular variety of cucumber, the red cabbage, which originated in South America.

This variety was then brought to Australia by British farmers who were able to obtain the seeds from South America, and brought them to Australia where they were planted on farms.

The red cabbage was originally a small seedling, which the Australian government didn’t like, so it was destroyed.

The third branch is the mustard.

This family is called the mustard family.

The mustard family is composed of three cuttrees, the mustard, the cumin and the garlic.

The Cumin is the largest and most popular of the four varieties of mustard, and is a type that grows naturally in many areas.

The mustard family, as you can see, is very diverse.

This includes the types of mustard that grow in the tropics, the types that are grown in temperate climates, and more than a few types that were never planted in Australia and that were brought to the region.

The fourth branch is what is known as a vegetable.

This group includes potatoes, cabbage, carrots, cauliflower, cucumber and many others.

The potatoes are the biggest and most common group, and are

How the French Onion Router Became the World’s First Onion Router

The French Onion router was first created in 1851 by the French inventor Jean Pierre-François Dupuy, which means “the one that sticks out”.

This simple yet elegant router can make it a reality.

Here are the basics of the device. 

The French Onion Ripper is designed to take advantage of the fact that you can actually see the onion through a thin sheet of foil and that it does so at a high resolution.

The device was created to take the heat out of the cooking process and reduce cooking time, which is why it’s referred to as a “hot-plate onion”.

It also comes with an infrared sensor that allows for precise temperature control. 

You can buy the French onion router for $199.99 on Amazon.com.

The French onion is a pretty popular ingredient in French cooking, and is commonly used in many dishes.

There are plenty of recipes for it, but this recipe is especially popular in French dishes.

Here’s how you can make a good version of it:

What’s a French onion?

French onion is one of those foods that just doesn’t get enough love from me.

Not only is it the world’s most popular vegetable, but it’s also one of the most widely grown.

But where is all the French onion in the world?

That’s right, the world is full of it.

I’ve always been fascinated by this topic.

What is French onion and how did it get its name?

I first learned about French onion about 15 years ago, when I was doing a book tour in France and I stopped in at the Paris restaurant that was serving it.

It was the very first thing I ordered.

The name French onion comes from the word “french” meaning onion.

It’s a very common ingredient in French cuisine, especially when it comes to soups and stews, which is where French onion gets its flavor.

This is where the French Onion is MadeIn the United States, the majority of French onion products are sold at specialty grocery stores.

For those of you that live in Europe, however, there is a very different story.

France has been one of my favorite countries to travel to for many years.

In addition to having a very interesting food history, France is also home to a fantastic art scene, so it’s a perfect place to spend time eating French Onion.

How is the French Butterhead made?

In France, French Butterheads are typically made with butter, cream, sugar, and vinegar.

These are typically cooked in an oven for about 20 minutes to a half hour.

It is a common misconception that butterhead is made in a special oven, but this is not true.

When you make butterhead, you’re basically combining two things that have a common ingredient: cream and sugar.

The result is a smooth, buttery, slightly sweet, butter flavor that is very reminiscent of French butter.

The butterhead will then be chilled until it’s ready to use.

There are many different types of French Buttertots.

Some are made from a butter, some from a milk, some are from a mixture of butter and flour, and some are made with the addition of a cream cheese.

In fact, French buttertots can be so simple and delicious that I often eat them with a spoon.

Can you tell me about your favorite French Onion?

I’ve never had the pleasure of eating French onion, but I do enjoy eating them in salads.

I like to make French Onion Soup with a mixture in between the layers of butter, which gives it a nice, rich flavor and helps the soup sink into the meat.

I also enjoy adding a few slices of French Onion to my bread to make a nice bread pudding.

As I’ve grown older, I’ve had to adapt my cooking to adapt to modern tastes.

I’ve also adapted my diet to the changes in my diet, which means I’ve been able to enjoy more foods from the French side of the pond and have even learned to enjoy cooking with them.

Have you ever eaten French Onion on a sandwich? 

Yes, I have.

I usually use my French Onion Sauce to sandwich meat.

But when I want something more savory, I often add some bacon, or a few pieces of bacon-wrapped cheese to the sandwich.

If you’d like to learn more about the French family of foods, please visit the official website for the French cuisine in the U.S.

I’m excited to get to share this amazing recipe with you!

When to replace a food product with an onion substitute

I recently read an article that said “I know that some people don’t like onion, so I’ve been trying to get rid of them”.

I am an Australian.

I’m a vegetarian, and I am aware that many people in Australia dislike the taste of onions.

But as I am a vegetarian I also know that I have to eat my onions in moderation.

There is nothing wrong with eating them on a regular basis.

But, when my favourite onion-lover, my mum, asked me why I was cooking up a batch of chicken curry and making some for her, I just said, “Because I don’t want to cook them”.

I’ve never been vegetarian, but I do know that many vegetarians are vegetarians who just eat vegetables for the sake of the food.

They don’t consider the fact that their food is probably not as nutritious or delicious as it could be.

They know that their choice of foods will have a greater impact on their well-being and that their consumption of meat will have an even greater impact.

So, I’m not a vegetarian.

I can’t claim that I’m an expert on this topic.

I’ve only been vegan for a few years.

But my family has always had a strong vegetarian culture, so when I saw that my mum was cooking curry, I knew that this was a good time to learn about the food of the world.

For the next few days, I’ll be cooking my mum’s chicken curry.

I’ll make it with a little bit of chicken, and some vegetables.

I will also be adding a dash of turmeric and red chili flakes, which will add a good bit of flavour to the curry.

I’ve got to admit, I don`t have the best curry recipe, but it`s definitely on the high side.

I hope that you enjoy this recipe as much as I did cooking it.

It`s a lot of work, but there are loads of great tips in the article, so hopefully you’ll find them useful.

This is a great recipe for vegans who don`s love curry, who are in a rush, or who want to add some spice to their curry.

You can find this recipe at the Cooking School Cookbook, or on Amazon.com or by searching for onion substitute.

How to make onion blossoms (or just the flowers) in a pressure cooker

If you’ve ever been to a restaurant or ordered a pizza, you know the taste of an onion flower, the scent of a rose, and the texture of a sweet potato.

It’s a perfect combination.

You just need to figure out how to cook onion blossums in your pressure cooker.

First, you need to make the onion flowers.

The onions are peeled and chopped into bite-size pieces and sautéed with garlic, lemon juice, and some olive oil.

The result is a super-spicy and creamy dish that’s perfect for soups and stews, salads, and even vegan desserts.

(Or, if you’re into that sort of thing, make an entire onion flower soup.)

After the onion blossum is sautés, you drain the oil, season it with salt and pepper, and then add the onions and all of the other ingredients to the pressure cooker and cook on high pressure for 4 to 5 hours.

While the pressure is cooking, you can add some water and spices, such as pepper, paprika, chili powder, cumin, and cayenne.

You can also add additional liquid if you’d like to make a slightly thinner soup or stir in some cream.

As you cook the onion flower mixture, it will become a bit thick and mushy.

This happens because the liquid has accumulated in the bottom of the pressure pot and it’s now getting stuck in the sides.

That’s why you want to add some liquid in the next step.

The next step is to add the onion to the pot.

The first step in this step is making the onion mixture.

You’ll add about 1/4 cup of the onion and 1/2 cup of water.

This will allow the onions to expand, making them slightly bigger.

You want to pour the onion in the pressure cooker, but don’t be afraid to pull back the lid on the pressure vessel as you add the liquid.

The liquid will come out of the bottom and the pressure will release it.

Then, you’ll add the remaining liquid to the bottom as well, making it slightly thicker.

As the onion cooks, you should see a mixture of the liquid and the onion.

It should look something like this: You can see the big yellow onion.

The yellow onion is now ready to be cooked.

To cook the next layer of onions, you add about 2 to 3 cups of the onions.

When you add more onions, they should begin to shrink.

You should see this next picture: After the onions are cooked, you want them to be tender and not mushy at all.

That means that they should look like this, which is what you want when you’re done: As you’re cooking the next batch of onions (you can always adjust the size of the next bunch), you can pour them into bowls and add some cheese and/or flour to taste.

If you don’t like your onion mixture to be as soft as it used to be, add some more liquid.

You don’t have to add much, just enough so that it cooks evenly.

To finish the onion bouquet, you may add some cilantro and/ or parsley to the onions, or you can toss some breadcrumbs in the mixture and sprinkle on top.

The final step is adding a few drops of vinegar to the onion soup.

If the onions don’t turn out the way you expect them to, that’s because you’ve been over-cooking them.

To help soften them, add a few tablespoons of vinegar, but do not overdo it.

Add about 1 tablespoon of vinegar per 1/3 cup of onion soup, or as much as you feel like adding, to help it cook evenly.

This should help make your soup a bit more creamy and more flavorful.

For more ideas on pressure cookers, check out our slideshow: Pressure Cooker Pressure Cookers: Pressure Cooking, Pressure Cooking Recipes, Pressure Cooking Tips, and More Pressure Cooked: Pressure Pots: Pressure Potting, Pressure Pot Recipes, and Pressure Cook Recipes from Cooking Light Pressure Cookings: Pressure Pressure Cooks, Pressure Pressure Cooking Recipes, The Complete Pressure Cookbook, and The Complete Cooking Light Guide to Cooking in Pressure CookER: Pressure Kitchen Pressure Cookery: Pressure Methods, Pressure Measuring Tools, Pressure Equipment, Pressure Recipes, Instant Pot Recipes and Pressure Methods: Pressure Method Reviews, and more.

Pressure Cook Tips: How to Use a Pressure Cook, Pressure Relief Recipes, Tips on Making Pressure Cookies, and How to Freeze Your Pressure Cookbooks.

Why does it taste so much like butter?

Posted by Simon O’Connor on Sunday, August 12, 2018 11:40:38The taste of butter is one of the most recognised and prized properties of a buttery sandwich, and for many people, the sensation is as powerful as the flavour.

But is it really as buttery as we think?

The taste and texture of butter vary depending on its temperature, the temperature of the ground, and its location in the sandwich.

But what exactly is in butter?

A buttery loafThe most common buttery loaves come in different forms.

One type is a flat, rectangular loaf.

The surface of the bread has been flattened out to create the shape of a heart, while the top is usually flat and straight.

This is the traditional buttery type.

This type of loaf is known as a sandwich loaf.

A loaf made with a flat bread is called a sandwich, while a loaf made from a rounded or round bread is known in the pastry industry as a puff pastry.

These sandwiches are popular because they are cheaper than the traditional sandwich loaf, but they don’t taste like butter at all.

The shape of the loaf is important because the texture of the butter varies depending on the type of bread it is made from.

A loaf made of a flat loaf, called a butter loaf, is not that different to a sandwich that is made of the round or round-shaped loaf.

When you slice a loaf, the texture is the same whether it is a round or a round-ish loaf.

The flavour and textureThe butter flavour is very different to the flavour and taste of breads made from other types of bread.

A round bread has a very soft, silky taste, whereas a round loaf is very rich, with a deep and savoury taste.

Butter flavour is usually more bitter and buttery.

The texture is also very different.

A buttery bread is more like a sponge cake or cake with a lot of dough on top, while round breads have a thin crust.

The shape is also different.

In a round bread, the crust is the most important part of the sandwich, whereas in a round loaf the crust can be more delicate, and the filling can be a combination of cream cheese, breadcrumbs, and filling.

How does butter taste?

The flavour of butter varies in different types of butter, but it tastes more like butter if the temperature is warm and the air is humid.

This temperature difference in the air causes the butter to be more oily.

However, when you heat up the air and create the conditions where the butter melts, the taste of the flavour changes, and butter becomes more like cream cheese.

So, if you are buying a sandwich from a shop in the pub or takeaway shop, it’s a good idea to check the ingredients on the front of the package to make sure it’s made from the right kind of butter.

This is because there is often a lot more butter in a sandwich than you think, especially in larger sandwiches, like the sandwich in the photograph.

It’s also a good way to check for whether the butter is buttery, because buttery butter can be very flavourless and butter can have a flavour that’s different to other types.

A good rule of thumb is that a lot butter can melt at the same time in a loaf of bread, so a sandwich made from two buttery-like loaves, like a butter sandwich, will have a lot less flavour than a sandwich which has only a little butter, like an ordinary sandwich.

Why You Should Eat Hot Peppers With Your Fork, Not Your Fork

When you want a hot pepper to melt in your mouth, your fork or your finger, but you’re looking for something a little different with your fork, this is the recipe.

Hot peppers, a hot sauce and a spicy mustard are the perfect combination.

The recipe comes from a New York City chef named David Chang who has since gone on to serve as a chef and owner of a variety of restaurants in the United States.

He says the sauce is one of the best sauces he’s ever tasted.

“We have our own blend, we use a lot of peppers, and it’s all natural,” he says.

“The sauce comes from fresh peppers.

We use nothing from Mexico.

I think that’s a great thing.

I would eat the sauce on its own, but it’s great with a pepper dish.”

For a real pepper sauce, you will need some fresh peppers, about an ounce of finely chopped red bell pepper and some white onions.

Cut them up, and add them to a large bowl, with the garlic, cumin and paprika.

Add in the pepper, and stir it all together.

You can also use hot peppers or even canned pepper, but the more you use, the stronger the taste.

Add some red onion slices and you have the recipe for your very own spicy mustard.

This recipe is made with canned chili peppers, which is a nice change from the usual pepper and vinegar-based mustard.

To make the sauce, cut up the bell peppers and add about a teaspoon of the chili powder to the pepper and add a tablespoon of water.

Stir it all up until it starts to boil.

Remove the heat from the pot, and set the lid on a high heat until it boils for about 10 minutes.

Remove the lid, add the onions and season with salt and pepper.

The sauce will thicken a bit.

Serve it with hot chips or a fried egg, or just with a spoonful of mustard. 

The recipe is one you should try when you’re in the mood for something new.

Hot peppers are also a good source of vitamin C, potassium and zinc.

They’re a great way to use up leftover chili peppers from cooking a dish.

If you don’t want to buy the pepper sauce you can make your own, which uses just about the same ingredients.

But for a truly spicy hot pepper dish, you should add a bit of cumin powder, a pinch of black pepper, some ground cumin seeds and a pinch or two of cayenne pepper. 

To prepare the sauce in advance, place a few ounces of water in a saucepan and bring it to a boil.

Add a pinch to the boiling water, then let it simmer for about five minutes.

When the sauce has thickened, remove the pan from the heat and stir in some fresh cumin.

You can also add in some minced garlic and black pepper to taste.

Add the chopped onion and cook it over medium heat until tender.

Drain the onion mixture and set it aside.

Heat a skillet over medium-high heat.

Add about a tablespoon or so of oil to the pan and bring the oil to a deep, smoking temperature.

Add 1/2 teaspoon of cinnamony and a handful of chopped green onions and cook them for a few minutes, stirring constantly, until the onions soften and become translucent.

Add some salt and some pepper to the mixture and add the hot sauce.

Remove from the stove, stir in the cayennes, and serve. 

If you’d like to try this recipe, the recipe can be found at David Chang’s website.

Canada is looking to cut its greenhouse gas emissions by 25 per cent by 2050

The country’s greenhouse gas (GHG) emissions are on track to rise by 25 percent by 2050, according to a report by Environment Canada released Wednesday.

The agency’s report is based on the government’s target of cutting Canada’s emissions 25 per percent below 1990 levels by 2030.

The report notes that a reduction of five per cent is possible, which could help achieve the 2030 goal of cutting greenhouse gas intensity from 40 to 25 per tonne of CO2-equivalent.

“Canada has already reached the 2030 targets,” said Environment Canada spokesperson Michael Smith.

“We expect to achieve the remaining reduction by 2030.”

“We’re looking to reach the goal by 2050,” Smith added.

The federal government’s targets were outlined in its Climate Change Action Plan, which is expected to be released next week.

Smith said the agency is looking forward to meeting its 2020 target and the 2030 target in its 2020 report.

The 2020 report found that Canada’s CO2 emissions from the energy sector are projected to grow from 743 million tonnes of CO 2 equivalent (tCO2e) in 2020 to 1.5 trillion tCO2 in 2030.

Smith noted that the federal government has already cut CO2 intensity from 25 to 25,000 tCO 2e.

“What we are looking at in our report is the same thing that we have been looking at all along,” he said.

“It is to reduce the emissions from Canada’s energy sector.”

The report found Canada has already hit the 2020 target of reducing emissions by 17,000 tonnes of greenhouse gas per year.

Smith emphasized that the agency expects the target to be met by 2025.

“By the 2030s we’re aiming to have the emissions reduction achieved by 2020,” he added.

Environment Canada also noted that it will continue to increase the proportion of non-fossil fuel energy used in the electricity sector.

It said that it is increasing the share of nonhydro renewable energy to 20 per cent of generation by 2025 from 6 per cent currently.

“This will provide a much more diverse portfolio of renewable energy, providing a much higher share of renewable power than today,” Smith said.

The government has also increased the proportion in the power sector from 6 to 15 per cent.

The Energy Efficiency and Climate Leadership Plan, a plan released by the Canadian Alliance for Clean Coal Electricity, also says the sector will be growing by 25,600 tCO 3e by 2025, up from about 2,700 tCO3e in 2020.

The plan also predicts that the electricity generation sector will reach the 2020 goal of reducing GHG emissions from 5.6 million tonnes to 6.3 million tonnes by 2025 and the renewable energy sector by about 5.5 million tonnes from 7.1 million tonnes today to 11.6 millimetres by 2025 at an average rate of about 0.8 per cent per year, compared with the 2020 level of 0.5 per cent a year.

The goal was set at 8 million tonnes a year in 2020 and it was later lowered to 6 million tonnes in 2021.

The energy efficiency plan also says that Canada will have the lowest carbon intensity in the world by 2030, with an average of 5.3 millimetre per kilowatt hour.

The new report comes on the heels of the release of a report released by Energy Canada earlier this week, which found that energy efficiency and climate leadership is an important part of the country’s climate policy.

In the report, the agency said the energy efficiency target will help reduce emissions by 0.7 to 1 per cent, or between 0.3 and 0.4 per cent for each dollar of increase in the average rate for a year of electricity consumption.

“If the goal of 2030 is met, it will mean that Canadians will save an average 1.1 billion tonnes of carbon dioxide per year and increase the country to the 15th position globally,” Smith noted.

“The Energy Efficiency Leadership Plan also commits to reducing CO2 by 0 to 2 per cent below 1990s levels by 2020.”