Food and climate change without the hot air
This book by Sarah Bridle provides an accessible outline of the links between climate change and food: both the climate impacts of producing food, and the impacts of climate change on farming.
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.
Bridle, S. (2020). Food and Climate Change without the hot air. UIT Cambridge Ltd., Cambridge.
Read more here. See also the Foodsource chapter How can we reduce food-related greenhouse gas emissions?
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.