Food and Climate Change without the hot air
Change your diet: the easiest way to help save the planet

By S L Bridle

Food and Climate Change without the hot air
This edition is not available yet, but you are welcome to place an advance order.
Paperback, 256 pages £19.99
Published: 3rd September 2020
ISBN: 9780857845030
Format: 233mm x 188mm

Category: Energy, Without the hot air ®

Series: without the hot air

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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.

Watch Sarah's TEDx talk here:

A quarter of the greenhouse-gas emissions that cause climate change come from food. 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. With this knowledge, we can make changes to our diet, reduce the greenhouse gas emissions so damaging to our planet and probably be healthier, too.

"No kitchen should be without this engaging,carefully researched and practical guide to the carbon in our food."
- Professor Mike Berners-Lee, author of How Bad are Bananas and There is no planet B

"…a levelheaded, clear, and detailed picture of food emissions - a basic literacy we should all have"
- Peter Kalmus, climate scientist at NASA JPL, author of Being the Change: Live Well and Spark a Climate Revolution

"Wonderful, fact-filled, readable and full of clear explanations of the emissions associated with everything we eat. I’ll never look at spaghetti bolognese in the same way again."
- Sir David Spiegelhalter, Winton Professor of the Public Understanding of Risk, University of Cambridge

  • Introduction
  • Breakfast
  • Lunch
  • Snacks
  • Evening meal
  • Looking ahead
  • Appendixes

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'

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.

- Peter Kalmus, NASA climate scientist and author of 'Being the Change: Live Well and Spark a Climate Revolution'

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

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.

- Prof Philip Tabor, Former Director of the Bartlett School of Architecture, University College London

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.

- Prof Pete Smith, Director of the Scottish Climate Change Centre of Expertise

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.

- Prof David J Drewry, Non-Executive Director (Natural Science), UK Commission for UNESCO

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.

- Prof Dave Reay, Author of 'Climate-Smart Food'

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.

- Prof Joanna Haigh, Former co-director of the Grantham Institute on Climate Change and the Environment, Imperial College London

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.

- Prof Sir Charles Godfray, Director of the Oxford Martin School, University of Oxford

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.

- Tom Heap, Rural Affairs Correspondent of BBC News and presenter of Costing the Earth, Countryfile and Panorama

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, Leading environmentalist, Chief Executive of The Wildlife Trusts and former Chief Executive of Friends of the Earth

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

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 is a professor at Manchester University. She became committed to a change in food policy because of her children and her concern for their future. She divides her research time between food-related climate change and astrophysics.

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. 

Publication Details:

Binding: Paperback, 256 pages
ISBN: 9780857845030
Format: 233mm x 188mm

BISAC Code:  SCI026000
Imprint: UIT Cambridge Ltd.

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