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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 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.
List of contents
Introduction
BreakfastTea and coffee
Sugar
Milk
Bread and toast
A bowl of cereal
Eggs
Breakfast summary
LunchA cheese sandwich
Ham, pork and bacon
Salad
Pizza
A baked potato, or fries
Beans and other legumes
Yogurt and cream
Lunch summary
SnacksA piece of fruit
Chocolate and sweets
Nuts
Potato crisps/chips
Soft drinks and juices
A piece of cake
Snacks summary
Evening mealSpaghetti bolognese
Chicken curry tikka masala
Rice
Fish and chips
Veg
Beer or wine?
Dessert
Evening meal summary
Looking aheadFood emissions for a whole day
Leftovers and food waste
Health
Vegan and other climate-motivated diets
How can governments help?
Food as part of the solution
Making the change
AppendixesA Climate change
B Impacts of climate change on food
C Food in the future
About the author
Sarah Bridle is a professor at Manchester University. She became committed to a change in food policy because of her children and her concern for their future. She divides her research time between food-related climate change and astrophysics.
