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 color 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 labeling 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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About the Author
Table of Contents
1 Introduction 1
2 Tea and coffee 18
3 Sugar 23
4 Milk 25
5 Bread and toast 30
6 A bowl of cereal 34
7 Eggs 36
8 Breakfast summary 40
9 A cheese sandwich 44
10 Ham, pork and bacon 50
11 Salad 57
12 Pizza 62
13 A baked potato, or fries 66
14 Beans and other legumes 70
15 Yogurt and cream 75
16 Lunch summary 77
17 A piece of fruit 82
18 Chocolate and sweets 89
19 Nuts 92
20 Potato crisps / chips 97
21 Soft drinks and juices 99
22 A piece of cake 104
23 Snacks summary 106
IV Evening meal
24 Spaghetti bolognese 110
25 Chicken curry tikka masala 117
26 Rice 123
27 Fish and chips 126
28 Veg 130
29 Beer or wine? 135
30 Dessert 138
31 Evening meal summary 141
V Looking ahead
32 Food emissions for a whole day 146
33 Leftovers and food waste 150
34 Health 156
35 Vegan and other climate-motivated diets 161
36 How can governments help? 166
37 Food as part of the solution 174
38 Making the change 180
A Climate change 186
B Impacts of climate change on food 194
C Food in the future 197
Web links 201