Food and Climate Change without the hot air - Bridle, S L
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Did you know that more than a quarter of the greenhouse-gas emissions that cause climate change come from food? In this ground-breaking and accessible book, Professor Sarah Bridle calculates the greenhouse gas emissions of a selection of our most popular meals and beverages, from a cup of tea and a bowl of cereal to spaghetti bolognese and chicken tikka masala. Breaking down different ingredients and cooking methods to reveal their environmental impact, she finds delicious and sustainable meal alternatives. With this knowledge, we can make a conscious effort to lower our emissions, such as…mehr

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Produktbeschreibung
Did you know that more than a quarter of the greenhouse-gas emissions that cause climate change come from food? In this ground-breaking and accessible book, Professor Sarah Bridle calculates the greenhouse gas emissions of a selection of our most popular meals and beverages, from a cup of tea and a bowl of cereal to spaghetti bolognese and chicken tikka masala. Breaking down different ingredients and cooking methods to reveal their environmental impact, she finds delicious and sustainable meal alternatives. With this knowledge, we can make a conscious effort to lower our emissions, such as eating more locally grown produce and introducing meat-free days, enabling us to help our planet while also eating healthier food. As well as explaining how our food choices impact the environment and giving practical advice on how to lower emissions, Food and Climate Change without the hot air considers how climate change will affect the food of the future. A rigorously researched discussion of how food and climate change are intimately connected, Bridle also dives into the important topic of food waste and gives valuable tips to avoid leftovers. Illustrated in full colour throughout, this is an essential resource for anyone with eco-anxiety looking for quick and easy ideas to become more sustainable.
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Autorenporträt
Sarah Bridle is a food activist and a professor at Manchester University, dividing her research time between food-related climate change and astrophysics. She is committed to a change in food policy because of her children and her concern for their future. Bridle is the founder of the Science and Technology Facilities Council (STFC) Food Network+, bringing together food research and industry. In her roles with the Greenhouse Gas and Dietary choices Open source Toolkit (GGDOT) and Take a Bite out of Climate Change, she combines data from food choices and greenhouse gas emissions to inform both the public and policy makers.