A quarter of the greenhouse-gas emissions that cause climate change
come from food. In Food and Climate Change without the hot air,
Sarah Bridle details the carbon footprint of the food we eat, from
breakfast to lunch, from snacks to supper. She breaks down the
environmental impact of each food, so we can see where the
emissions are highest and where we can make sustainable food
choices. With this knowledge, we can make changes to our diet -
e.g. eating more locally grown produce and introducing meat-free
days. This will reduce the greenhouse gas emissions so damaging to
our planet and probably be healthier for us, too. Food and Climate
Change without the hot air considers: How to reduce the greenhouse
gas emissions that come from food - currently 25%. What effect the
food we eat has on the environment of our planet. How climate
change will affect the food we will eat in the future. How
consumers can play their part in reducing food-based carbon
emissions. Bridle looks at popular breakfast, lunch, snack and
dinner options, such as tea and coffee, eggs, cheese and chicken
sandwiches, salad, pizza, baked potatoes, chocolate, nuts, soft
drinks, alcoholic beverages, steak and fries, fish suppers,
Spaghetti Bolognese and more. She calculates the greenhouse gas
emissions of those meals, breaking down the different ingredients
and cooking methods, which makes it easy to compare different
options within the same meal. This takes into account all the gases
that contribute to global warming: carbon dioxide, methane and
nitrous oxide (gCO2e). Bridle also dives into the important topic
of food waste and gives valuable tips to avoid leftovers. Inspired
by the author's former mentor David MacKay (Sustainable Energy
without the hot air), Food and Climate Change is a rigorously
researched discussion of how food and climate change are intimately
connected. In this ground-breaking and accessible work, Prof Sarah
Bridle focuses on the facts so that they speak for themselves. The
book is highly illustrated in full colour throughout, making it an
attractive read, as well as an inspiring one. It shows how anyone
can reduce the climate impact of their food. It also suggests how
the food system must change, with: Incentives for farmers to switch
to more efficient, climate-friendly technologies. Food labelling to
show a product's 'food miles' and how it has been produced.
Research into non-traditional production methods. How to waste less
food and use all the water, energy and nutrients used in its
production more wisely and sustainably.
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