This book, co-authored by Table member Michael P. Hoffmann, uses a typical menu - from appetisers to desserts - to explain how climate change is challenging people in the supply chain who help bring food to grocery stores.
Our Changing Menu unpacks the increasingly complex relationships between food and climate change. Whether you're a chef, baker, distiller, restaurateur, or someone who simply enjoys a good pizza or drink, it's time to come to terms with how climate change is affecting our diverse and interwoven food system.
Michael P. Hoffmann, Carrie Koplinka-Loehr, and Danielle L. Eiseman offer an eye-opening journey through a complete menu of before-dinner drinks and salads; main courses and sides; and coffee and dessert. Along the way they examine the escalating changes occurring to the flavors of spices and teas, the yields of wheat, the vitamins in rice, and the price of vanilla. Their story is rounded out with a primer on the global food system, the causes and impacts of climate change, and what we can all do. Our Changing Menu is a celebration of food and a call to action—encouraging readers to join with others from the common ground of food to help tackle the greatest challenge of our time.
Hoffmann, M. P., Koplinka-Loehr, C. and Eiseman, D. L. (2021). Our Changing Menu: Climate Change and the Foods We Love and Need. Comstock Publishing Associates, Ithaca.
Read more here. See also the accompanying website and the Table explainer Impacts of climatic and environmental change on food systems.