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