Read this brand new book on the subject

As heard on Woman's Hour:

How can you choose a planet-friendly sandwich? And how bad is it for an apple to travel from the other side of the world to get to your fruit bowl? Professor Sarah Bridle is part astrophysicist, part food-enthusiast, who wanted to know the environmental cost of her lunch. Much of the data was complex – so she’s simplified it in her book Food and Climate Change: Without the Hot Air which includes the greenhouse gases created by growing, harvesting, transporting and cooking what we eat, as well as the food itself. She’d like to see labelling of air-freighted foods in supermarkets to give consumers a better understanding of the impact of our diet on the planet.

Why the contribution is important

This is a complex subject and this book should bring knowledge and clarification to the debate:

by KevinA on August 15, 2020 at 04:33PM

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