Food and Climate Change without the hot air

Food and Climate Change without the hot air : Change Your Diet - the Easiest Way to Help Save the Planet

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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. 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.
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Product details

  • Paperback | 256 pages
  • 188 x 233mm
  • Totnes, United Kingdom
  • English
  • 0857845039
  • 9780857845030

About S L Bridle

A Professor of Astrophysics at the University of Manchester, Sarah Bridle has won multiple awards for her research. Motivated by climate change, Bridle diversified from cosmology into agriculture and food research. Bridle founded the STFC Food Network+ and leads the Take a Bite out of Climate Change and Greenhouse Gas and Dietary Choices Open Source Toolkit projects, which carry out and communicate research on reducing emissions from food production and consumption.
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