• 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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