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Food and Climate Change Without the Hot Air : Change Your Diet: the Easiest Way to Help Save the Planet by S. L. Bridle (2020, Trade Paperback)
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About this product
Product Identifiers
PublisherBloomsbury Publishing
ISBN-100857845039
ISBN-139780857845030
eBay Product ID (ePID)19038701453
Product Key Features
Book TitleFood and Climate Change Without the Hot Air : Change Your Diet: the Easiest Way to Help Save the Planet
Number of Pages256 Pages
LanguageEnglish
Publication Year2020
TopicEnvironmental Science (See Also Chemistry / Environmental), Environmental / General, Global Warming & Climate Change, Diet & Nutrition / General
IllustratorYes
GenreTechnology & Engineering, Health & Fitness, Science
AuthorS. L. Bridle
Book SeriesWithout the Hot Air Ser.
FormatTrade Paperback
Dimensions
Item Height0.8 in
Item Weight30.3 Oz
Item Length9.2 in
Item Width7.5 in
Additional Product Features
Intended AudienceTrade
ReviewsNo kitchen should be without this engaging, carefully researched and practical guide to the carbon in our food., "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, 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., 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, 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., This is 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. I shall never look at spaghetti bolognese in the same way again., I'm rather glad, perhaps, that I hadn't read Sarah Bridle's book before dinner. It allows readers no refuge from the inescapable climatic consequences of their dietary desires because it quantifies them in such orderly and precise terms. It's a marvel of synthesised research, clear explanation, and friendly wit., "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, former Astronomer Royal, Master of Trinity College, University of Cambridge and President of the Royal Society, "Like the other 'without the hot air' authors, Bridle's clear, nonthreatening, technical language, brilliant data visualizations, and example grounded in our daily experience make this a powerful read." --Cory Doctorow, Pluralistic, Sarah Bridle 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., "This is 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. I shall never look at spaghetti bolognese in the same way again." --Prof Sir David Spiegelhalter, Winton Professor of the Public Understanding of Risk at Faculty of Mathematics, University of Cambridge, 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., What was once a mystery has now been made crystal clear: the decisions about how we produce and consume food are some of the most impactful humanity can make to solve the climate emergency. This book opens the mind to the realities of the embodied emissions in everything we eat - and waste - from farm to fork to landfill. An essential source for anyone working to save the planet., "Even people who thought they understand how best to keep their personal food emissions down might find they have missed a detail or two. I highly recommend this book if you are on a journey to explore or further cut down your own carbon emissions, and are tired of waiting for someone else to do it for you." --Natalia Baloghova, In Dulwich blog, "This book opens the mind to the realities of the embodied emissions in everything we eat - and waste - from farm to fork to landfill. An essential source for anyone working to save the planet." --Chad Frischmann, Co-author of Drawdown: The most comprehensive plan ever proposed to reverse global warming, Sarah Bridle has turned a page in our understanding of the impacts of our everyday eating habits with this ground-breaking, well-researched and accessible book. It will enable conscious decisions by individuals and industry concerned over the sustainability of our planet., " Food and Climate Change 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: Live Well and Spark a Climate Revolution, Superb work. In 'Food and Climate Change' Sarah Bridle takes us on an eye-opening journey through the climate costs of our food and drink. From our buttered breakfast toast to teatime tikka masala this book lays bare the carbon footprints of the food choices we make every day. 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., 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., Sarah Bridle 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., 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., Like the other HOT AIR authors, Bridle's clear, nonthreatening, technical language, brilliant data visualizations, and example grounded in our daily experience make this a powerful read., Did you know a latte is ten times worse for the climate than a cup of black coffee? Or that each calorie of beef requires 20 calories of feed? 'Food and Climate Change Without the Hot Air' provides a levelheaded, clear, and detailed picture of food emissions - a basic literacy we should all have in a time of accelerating climate consequence., Sarah Bridle 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., "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 and There is no planet B
Dewey Edition23
Series Volume Number8
Dewey Decimal613.2
Table Of ContentIntroduction Breakfast Tea and coffee Sugar Milk Bread and toast A bowl of cereal Eggs Breakfast summary Lunch A cheese sandwich Ham, pork and bacon Salad Pizza A baked potato, or fries Beans and other legumes Yogurt and cream Lunch summary Snacks A piece of fruit Chocolate and sweets Nuts Potato crisps/chips Soft drinks and juices A piece of cake Snacks summary Evening meal Spaghetti bolognese Chicken curry tikka masala Rice Fish and chips Veg Beer or wine? Dessert Evening meal summary Looking ahead Food 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 Appendixes A Climate change B Impacts of climate change on food C Food in the future
SynopsisDid 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., 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 colour 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 labelling 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., 25% of greenhouse gas emissions come from our food. Here's how to reduce this - from breakfast to lunch, and snacks to supper.
LC Classification NumberTD171.75
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