Food and Climate Change Without the Hot Air

Food and Climate Change Without the Hot Air: a book by Sarah Bridle

Published by UIT Cambridge.

Available free to download from Amazon, or as a paperback from Amazon, Waterstones or Blackwells for £15.99

 This is a very timely book, as awareness and concern about the climate crisis grows and people ask how they can make a difference. As food production constitutes one quarter of global greenhouse emissions, it is evident that changes in what we eat can contribute to reducing these emissions. For anyone who has asked themselves how they can reduce their carbon footprint through the food they choose to eat, this book is for them. It will also prove an invaluable resource for anyone involved in promoting food sustainability or tackling climate change, whether as individuals, community organisations or those responsible for menus and food procurement.

The structure of the book is clear, and the data consistently clearly presented and referenced. This is a book written by a scientist, full of well researched facts – not a woolly assumption in sight!

The introduction puts carbon emissions from food in a wider context. The following section focuses on meals and snacks during the day, looking at typical foods consumed at each. Starting with breakfast, the book next tackles lunch, comparing carbon emissions for cheese and ham sandwiches, pizza, jacket potatoes and salad.  Snacks are investigated next (cake, crisps, nuts, chocolate and soft drinks) and then the evening meal, comparing spaghetti bolognese, chicken tikka masala, fish and chips and asking whether beer or wine is the most climate friendly option. Key important facts are accompanied by interesting details, the sort that make the reader respond ‘Well, I never knew that!’

A summary of these sections looks at daily emissions, and possible ways of reaching the suggested 3 kg carbon emissions a day target.

The next chapters look at health issues and food waste (which contributes one third of our daily carbon emissions), and whether any particular type of diet is more climate friendly. The final chapter investigates what governments can or might do to in order to support people in making informed choices. For example, should there be some kind of labelling system to indicate the carbon emissions of the food in the packet? At the end of the book the appendices look to the future, to the possibility of reducing farmed land for animal feed and planting more forests, and the likely impact of climate change on food production.

The beauty of the book is that it sets out complex ideas in an easy to understand way, while giving  more detailed notes and references to further information within each section. The author also summarises key points at the end of each chapter, so that it is easy to see where it is possible for the reader to make the biggest impact in their food choices. The illustrations bring the book to life and illustrate some of the processes behind the food on our table.

It is important to remember however that the carbon emissions from food are one aspect of the global food system, with its ethical dilemmas and issues of control, and the need for sustainable ways of growing and producing the food we eat. Sarah Bridle does acknowledge these broader issues, but obviously cannot address them other than briefly here. 

In summary, the book does exactly what it sets out to do, to give a clear and detailed picture of how our food choices contribute to climate change. It does not preach, or direct, but effectively arms readers with the information they need to make informed and most effective choices when shopping for their food. An excellent, and refreshingly unique contribution to the battle to combat climate change and tackle the climate emergency. I highly recommend it!

Ann Mitchell, Cambridge Sustainable Food