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Food and climate change without the hot air

This book by Sarah Bridle provides an accessible outline of the links between climate change and food: both the climate impacts of producing food, and the impacts of climate change on farming.

Publisher’s summary

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.

 

Reference

Bridle, S. (2020). Food and Climate Change without the hot air. UIT Cambridge Ltd., Cambridge.

Read more here. See also the Foodsource chapter How can we reduce food-related greenhouse gas emissions?

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Publication
31 Mar 2020
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