Publisher's Synopsis
A quarter of our carbon emissions comes from food. This accessible description of how food and climate change are connected, inspired by the author's former mentor David Mackay (Sustainable Energy without the Hot Air), steers clear of emotive words to focus on facts.
Sarah Bridle takes the reader in Food and Climate Change Without the Hot Air through the meals of a typical day and breaks down their environmental impact. From breakfast to lunch and snacks to supper, Bridle outlines the carbon footprint of the food we eat.
• What effect does the food we eat have on the environment?
• 25% of greenhouse gas emissions come from food – how do we reduce this?
• How will climate change affect the food we will eat in the future?
• Can the choices we make as consumers reduce carbon emissions dramatically?
Food and Climate Change is a well-researched discussion of how food and climate change are intimately connected. In this ground-breaking and accessible work, Bridle focuses on facts rather than emotive exclamations and highlights areas where more research is needed.
'No kitchen should be without this engaging, carefully researched and practical guide to the carbon in our food.' - Prof Mike Berners-Lee, author of ‘How Bad Are Bananas’ and ‘There Is No Planet B’
