Description
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.
Outlines the climate impact of the food we eat, with practical solutions throughout to help us make more sustainable food choices.
About the Author
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.
Reviews
Like the other HOT AIR authors, Bridle's clear, nonthreatening, technical language, brilliant data visualizations, and examples grounded in our daily experience make this a powerful read. -- Cory Doctorow
Sarah Bridle has written an important book that is full of useful information and is easy to read. I'm already thinking differently about the food I eat. -- Prof Jeff Forshaw * author of Why Does E=mc2? *
What was once a mystery has now been made crystal clear... An essential source for anyone working to save the planet. -- Chad Frischmann * co-author of Drawdown *
Takes a cool calm look at the heat-inducing effects of different food choices. This is a very readable book setting out in detail the gradients of better and worse choices to plan environmentally sustainable diets. -- Ursula Arens * British Dietetic Association One Blue Dot Working Group *
Can you eat delicious food and still be kind to the climate by cutting the CO2 emissions that come from eating? Sarah Bridle shows how. She assembles all you need in brilliantly simple graphics and appealing jargon-free text. -- Prof Robin Perutz * Solar Energy Scientist *
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 *
Provides a levelheaded, clear, and detailed picture of food emissions - a basic literacy we should all have in a time of accelerating climate consequence. -- Peter Kalmus * NASA climate scientist and author of Being the Change *
A wonderful, fact-filled but readable book, full of clear explanations of the emissions associated with everything we eat, identifying what is important and what is negligible. -- Sir David Spiegelhalter * Winton Professor of the Public Understanding of Risk *
A marvel of synthesised research, clear explanation, and friendly wit. -- Prof Philip Tabor * former director of the Bartlett School of Architecture *
Sarah Bridle leads the reader through the climate impacts of our food, meal by meal. She uses the most up-to-date science and brings it to life in a personal, engaging and non-judgemental way. -- Prof Pete Smith * director of the Scottish Climate Change Centre of Expertise *
Ground-breaking, well-researched and accessible. -- Prof David J Drewry * non-executive director (Natural Science), UK Commission for UNESCO *
Superb work... an eye-opening journey through the climate costs of our food and drink. Succinct and well-researched, this book is a great resource for anyone who wants to know how to help tackle climate change with every meal. -- Prof Dave Reay * author of Climate-Smart Food *
Provides information about the carbon footprint of foods many of us eat in an attractive, readable, well-researched and nicely-structured volume. I will be dipping into it regularly. -- Prof Joanna Haigh * former co-director of the Grantham Institute on Climate Change and the Environment *
Cuts through much of the confusion and complexity around the climate-change consequences of what we eat to provide a clear guide of how changes to diets can contribute to a more sustainable world. -- Prof Sir Charles Godfray * director of the Oxford Martin School *
It's all about quality ingredients beautifully prepared. And here you'll be nourished by tasty hard facts and zesty stats, mellowed in a sauce of wit and clarity. A climate friendly kitchen essential. -- Tom Heap * rural affairs correspondent of BBC News and presenter of Costing the Earth, Countryfile and Panorama *
Thinking about what we eat is one of the most important things we can all do to reduce our carbon footprint. This book shows how it's possible to make a big difference and enjoy a nutritious, healthy, balanced diet without having to be an eco-saint every single meal. If you enjoy your food but also care about the planet, as I do, then this book is for you. -- Craig Bennett * environmentalist and chief executive of The Wildlife Trusts *
This fascinating and important book deserves world-wide success. Sarah Bridle presents, engagingly and clearly, a vast amount of information that's important not just for policymakers but for all of us who want to make a difference in our everyday lives. -- Prof Martin Rees * Baron Rees of Ludlow *
Book Information
ISBN 9780857845030
Author S L Bridle
Format Paperback
Page Count 256
Imprint UIT Cambridge LTD
Publisher Bloomsbury Publishing PLC
Outlines the climate impact of the food we eat, with practical solutions throughout to help us make more sustainable food choices.
About the Author
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.
Reviews
Like the other HOT AIR authors, Bridle's clear, nonthreatening, technical language, brilliant data visualizations, and examples grounded in our daily experience make this a powerful read. -- Cory Doctorow
Sarah Bridle has written an important book that is full of useful information and is easy to read. I'm already thinking differently about the food I eat. -- Prof Jeff Forshaw * author of Why Does E=mc2? *
What was once a mystery has now been made crystal clear... An essential source for anyone working to save the planet. -- Chad Frischmann * co-author of Drawdown *
Takes a cool calm look at the heat-inducing effects of different food choices. This is a very readable book setting out in detail the gradients of better and worse choices to plan environmentally sustainable diets. -- Ursula Arens * British Dietetic Association One Blue Dot Working Group *
Can you eat delicious food and still be kind to the climate by cutting the CO2 emissions that come from eating? Sarah Bridle shows how. She assembles all you need in brilliantly simple graphics and appealing jargon-free text. -- Prof Robin Perutz * Solar Energy Scientist *
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 *
Provides a levelheaded, clear, and detailed picture of food emissions - a basic literacy we should all have in a time of accelerating climate consequence. -- Peter Kalmus * NASA climate scientist and author of Being the Change *
A wonderful, fact-filled but readable book, full of clear explanations of the emissions associated with everything we eat, identifying what is important and what is negligible. -- Sir David Spiegelhalter * Winton Professor of the Public Understanding of Risk *
A marvel of synthesised research, clear explanation, and friendly wit. -- Prof Philip Tabor * former director of the Bartlett School of Architecture *
Sarah Bridle leads the reader through the climate impacts of our food, meal by meal. She uses the most up-to-date science and brings it to life in a personal, engaging and non-judgemental way. -- Prof Pete Smith * director of the Scottish Climate Change Centre of Expertise *
Ground-breaking, well-researched and accessible. -- Prof David J Drewry * non-executive director (Natural Science), UK Commission for UNESCO *
Superb work... an eye-opening journey through the climate costs of our food and drink. Succinct and well-researched, this book is a great resource for anyone who wants to know how to help tackle climate change with every meal. -- Prof Dave Reay * author of Climate-Smart Food *
Provides information about the carbon footprint of foods many of us eat in an attractive, readable, well-researched and nicely-structured volume. I will be dipping into it regularly. -- Prof Joanna Haigh * former co-director of the Grantham Institute on Climate Change and the Environment *
Cuts through much of the confusion and complexity around the climate-change consequences of what we eat to provide a clear guide of how changes to diets can contribute to a more sustainable world. -- Prof Sir Charles Godfray * director of the Oxford Martin School *
It's all about quality ingredients beautifully prepared. And here you'll be nourished by tasty hard facts and zesty stats, mellowed in a sauce of wit and clarity. A climate friendly kitchen essential. -- Tom Heap * rural affairs correspondent of BBC News and presenter of Costing the Earth, Countryfile and Panorama *
Thinking about what we eat is one of the most important things we can all do to reduce our carbon footprint. This book shows how it's possible to make a big difference and enjoy a nutritious, healthy, balanced diet without having to be an eco-saint every single meal. If you enjoy your food but also care about the planet, as I do, then this book is for you. -- Craig Bennett * environmentalist and chief executive of The Wildlife Trusts *
This fascinating and important book deserves world-wide success. Sarah Bridle presents, engagingly and clearly, a vast amount of information that's important not just for policymakers but for all of us who want to make a difference in our everyday lives. -- Prof Martin Rees * Baron Rees of Ludlow *
Book Information
ISBN 9780857845030
Author S L Bridle
Format Paperback
Page Count 256
Imprint UIT Cambridge LTD
Publisher Bloomsbury Publishing PLC
