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

By (author) S L Bridle


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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. 


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Food is responsible for 25% of our carbon emissions. From breakfast to lunch, snacks to supper, Professor Bridle outlines the climate impact of the food we eat.


Description for sales people

Confirmed: speaker at Norwich Science Festival, TEDx, BBC Radio 4's The Life Scientific and Woman's Hour


Web Description

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:


Description for reader

Anyone who eats; food producers; scientists; food activists; teachers; parents; politicians.
Similar titles are: • We are the Weather, Foer • This Changes Everything, Klein • How Bad Are Bananas, Berners-Lee • Waste, Stuart


Description for sales people

Sarah Bridle is an engaging speaker. Watch her TedX talk here: https://www.youtube.com/watch?v=6y7RHsXSW00&list=PLsRNoUx8w3rPPMr5qq7-ZMAJYgAYog3dp&index=5&t=0s