Knowledge for better food systems

Climate-smart food - Open-access book

This book by David Reay discusses how food security might be affected by climate change in the 21st century, including a comparison of how “climate smart” different food types are.

Publisher’s summary

This open access book asks just how climate-smart our food really is. It follows an average day's worth of food and drink to see where it comes from, how far it travels, and the carbon price we all pay for it. From our breakfast tea and toast, through breaktime chocolate bar, to take-away supper, Dave Reay explores the weather extremes the world’s farmers are already dealing with, and what new threats climate change will bring. Readers will encounter heat waves and hurricanes, wildfires and deadly toxins, as well as some truly climate-smart solutions. In every case there are responses that could cut emissions while boosting resilience and livelihoods. Ultimately we are all in this together, our decisions on what food we buy and how we consume it send life-changing ripples right through the global web that is our food supply.

As we face a future of 10 billion mouths to feed in a rapidly changing climate, it’s time to get to know our farmers and herders, our vintners and fisherfolk, a whole lot better.

 

Reference

Reay, D. (2019). Climate-Smart Food. Palgrave Macmillan, Basingstoke.

Read more here. See also the Foodsource chapter How might climatic change affect food systems in the future?

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Europe

Europe is the world's second-smallest continent by surface area, covering just over 10 million square kilometres or 6.8% of the global land area, but it is the third-most populous continent after Asia and Africa, with a population of around 740 million people or about 11% of the world's population. Its climate is heavily affected by warm Atlantic currents that temper winters and summers on much of the continent. In the European Union, farmers represent only 4.7% of the working population, yet manage nearly half of its land area.

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