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.
Paperback, 256 pages £19.99
Published: 21st May 2020
ISBN: 9780857845030
Format: 233mm x 188mm


Series: without the hot air

Resources: Rights_Info_Faccwtha.002.pdf

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.

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. 



Publication Details:

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

BIC Code: RNFF, RNU, VFMD, WBA
BISAC Code:  SCI026000
Imprint: UIT Cambridge Ltd.


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