"• 25% of greenhouse gas emissions come from food - how can we reduce this? • What effect does the food we eat have on the environment? • How will climate change affect the food we will eat in the future? • Can the choices we make as consumers reduce carbon emissions dramatically? 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 facts rather than emotive descriptions. Highly illustrated in full colour throughout, the book explains how anyone can reduce the climate impact of their food."

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lgli/Bridle, Sarah - Food and Climate Change Without the Hot Air.epub

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S. L. Bridle

Bridle, S L

Bloomsbury Publishing

Resurgence Books

Green Books

United Kingdom and Ireland, United Kingdom

First, First Edition, PS, 2020

Cambridge, 2020

2021

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Lawdy

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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 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.

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.

<p>"• 25% of greenhouse gas emissions come from food – how can we reduce this?<br></p><p>• What effect does the food we eat have on the environment?<br></p><p>• How will climate change affect the food we will eat in the future?<br></p><p>• Can the choices we make as consumers reduce carbon emissions dramatically?<br></p><p>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 facts rather than emotive descriptions. Highly illustrated in full colour throughout, the book explains how anyone can reduce the climate impact of their food."<br></p>

A quarter of our carbon emissions comes from food. This accessible description of how food and climate change are connected, inspired by the author's former mentor David Mackay (Sustainable Energy without the Hot Air), steers clear of emotive words to focus on facts. (The e-book version is free, thanks to funding from the University of Manchester.) From breakfast to lunch, snacks to supper, Professor Bridle outlines the climate impact of the food we eat, how food production contributes to climate change and how climate change impacts food production.

25% of greenhouse gas emissions come from our food. Here's how to reduce this -- from breakfast to lunch, and snacks to supper

2022-05-26