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Food and Climate Change -- Without the Hot Air, published by UIT Cambridge on 3rd September 2020 in the UK and 1st January 2021 in the US.
If you like that then you'll like this!
Working with colleagues we have developed free resources on this topic as part of the Take a Bite out of Climate Change Team
"No kitchen should be without this engaging, carefully researched and practical guide to the carbon in our food." - Prof Mike Berners-Lee, Author of 'How Bad are Bananas' and 'There is no planet B'
"Did you know a latte is ten times worse for the climate than a cup of black coffee? Or that each calorie of beef requires 20 calories of feed? ‘Food and Climate Change Without the Hot Air’ provides a levelheaded, clear, and detailed picture of food emissions - a basic literacy we should all have in a time of accelerating climate consequence." - Peter Kalmus, NASA climate scientist and author of 'Being the Change: Live Well and Spark a Climate Revolution'
"This is a wonderful, fact-filled but readable book, full of clear explanations of the emissions associated with everything we eat, identifying what is important and what is negligible. I shall never look at spaghetti bolognese in the same way again." - Prof Sir David Spiegelhalter, Winton Professor of the Public Understanding of Risk at Faculty of Mathematics, University of Cambridge
"Superb work. In ‘Food and Climate Change’ Sarah Bridle takes us on an eye-opening journey through the climate costs of our food and drink. From our buttered breakfast toast to teatime tikka masala this book lays bare the carbon footprints of the food choices we make every day. Succinct and well-researched, this book is a great resource for anyone who wants to know how to help tackle climate change with every meal." - Prof Dave Reay, Author of 'Climate-Smart Food'
"I have already used information and ideas from this book in helping a landowner develop a strategy for climate friendly food production, shaping a research project and deciding on a tasty dinner at my favourite Indian restaurant (approximately 1000g CO2 equivalent and lower than the 3000g of a typical meal). “Food and Climate Change without the Hot Air” will be an essential reference just as David Mackay’s companion volume guided many of us through the maze of information about energy." - Prof Sir David Baulcombe, Royal Society Research Professor, University of Cambridge
"I’m rather glad, perhaps, that I hadn’t read Sarah Bridle’s book before dinner. It allows readers no refuge from the inescapable climatic consequences of their dietary desires because it quantifies them in such orderly and precise terms. It’s a marvel of synthesised research, clear explanation, and friendly wit." - Prof Philip Tabor, Former Director of the Bartlett School of Architecture, University College London
"Sarah Bridle leads the reader through the climate impacts of our food, meal by meal. She uses the most up-to-date science and brings it to life in a personal, engaging and non-judgemental way." - Prof Pete Smith, Director of the Scottish Climate Change Centre of Expertise
"Sarah Bridle has turned a page in our understanding of the impacts of our everyday eating habits with this ground-breaking, well-researched and accessible book. It will enable conscious decisions by individuals and industry concerned over the sustainability of our planet." - Prof David J Drewry, Non-Executive Director (Natural Science), UK Commission for UNESCO
"Sarah Bridle provides information about the carbon footprint of foods many of us eat in an attractive, readable, well-researched and nicely-structured volume. I will be dipping into it regularly." - Prof Joanna Haigh, Former co-director of the Grantham Institute on Climate Change and the Environment, Imperial College London
`"...wonderful book - a fantastic contribution - just what is needed to start the very serious process of getting useful information to people so that they can make informed decisions and the emission associated with what they eat" - Prof Sir Ian Boyd former Government Chief Scientific Adviser and Professor of Biology, University of St Andrews, Scotland.
"````For people who want to eat sustainably Professor Bridle has the answers. The book takes this complicated topic and turns it into something readable, educational and fun." - James Hand - Co-Founder of Giki (a mobile app that helps you cut your environmental impact)
`"`Bridle has given important information we should all know and understand about emissions and the food we waste, and included tips for how to reduce waste, which adds action to information." - Dr. Liz Goodwin - World Resources Institute
"This is a terrific book. It unpicks the connections between the food we eat and climate change in an engaging and straightforward manner with numerous notes to help you delve deeper. You will be amazed. Your preconceptions are often wrong." - Prof Sir Martyn Poliakoff - Research Professor in Chemistry, University of Nottingham
"Sarah Bridle cuts through much of the confusion and complexity around the climate-change consequences of what we eat to provide a clear guide of how changes to diets can contribute to a more sustainable world." - Prof Sir Charles Godfray, Director of the Oxford Martin School, University of Oxford
"``Ever wondered whether beef produces over 100 times more carbon emissions than cabbage per gram? Then wonder no more as this book has the answer. An accessible approach to foot printing your meal to help you balance not just your diet but also your planetary impact!" - Prof Aled Jones - Director of the Global Sustainability Institute, Anglia Ruskin University
"``How does the food we eat create climate change? This excellent, accessible, handbook tells us; and guides us in personally tackling climate change through changing what we eat.'' - Prof Tim Benton - Director, Energy, Environment and Resources Programme, Chatham House
"``Sarah Bridle presents a crystal clear and very readable summary of how our meals though the day affect climate change. This should be an essential addition to all our cookery book shelves!'' - Dr John Ingram - ``Food Systems Programme Leader, Environmental Change Institute, University of Oxford
"This book provides the information for students to make an educated decision about how to help turn around the climate crisis through food, free of political and personal baggage." - Jennie Hargreaves aka Mrs Physics - Scottish Institute of Physics, Physics Teacher of the year Award (2016)
"I’ve been looking for ages for a guide as useful as this. This book provides a way to think about carbon emissions from food that is both clear and simple as well as providing the details and accuracy needed. The key points at the end of each chapter are really useful, and will help many people to know how to make better decisions - without having to be absolutist." - Dr Julian Huppert - Former Member of Parliament for Cambridge and Director of the Intellectual Forum, Jesus College, Cambridge.
"Real food for thought! Sarah Bridle follows up the David Mackay's pioneering approach to sustainability in an absorbing and thought-provoking analysis of cooking's contribution to greenhouse gases. Very easy to follow and make your own judgements." - Prof. Malcolm Longair - Emeritus Jacksonian Professor of Natural Philosophy, University of Cambridge
"It’s all about quality ingredients beautifully prepared. And here you’ll be nourished by tasty hard facts and zesty stats, mellowed in a sauce of wit and clarity. A climate friendly kitchen essential." - Tom Heap, Rural Affairs Correspondent of BBC News and presenter of Costing the Earth, Countryfile and Panorama
"Have you ever wondered how you personally can help save the planet? - Here are some answers!" - Prof Christian Holler - Professor at the Munich University of Applied Sciences and author of Erneuerbare Energien - ohne heiße Luft
"Engaging and constructive -- this book puts climate facts on food choices into perspective and helps readers make climate-positive changes in the way they eat." - Baroness Jennifer Jones of Moulsecoomb - Green Party Life peer
"If you want to understand how our food choices lead to carbon emissions, I thoroughly recommend this book. Using example meals, Bridle explains important but non-trivial issues such as intensive production versus grass fed cattle, the important of food waste, the impact of refrigeration and canning, the nutrition in vegan food substitutes and so on, in a straightforward manner. Each chapter has useful tips and a ‘key points’ summary plus, for those of you (like me) who like to know more, there are more detailed notes and references. This book is an accessible overview and a handy reference all in one. It definitely gets a place on my shelf." - Nicola Terry - Energy consultant and Cambridge Sustainable Food volunteer
"If you want to do the right thing for the planet but dont know how, this is the book for you. It is evidence based but never preachy. More importantly it gives you hope and agency- changes to your diet will have a real and meaningful impact on the climate, and this book guides you which ones to choose." - Prof Mark Miodownik - Professor of Materials & Society at University College London
"Thinking about what we eat is one of the most important things we can all do to reduce our carbon footprint. This book shows how it’s possible to make a big difference and enjoy a nutritious, healthy, balanced diet without having to be an eco-saint every single meal. If you enjoy your food but also care about the planet, as I do, then this book is for you." - Craig Bennett - Leading environmentalist, Chief Executive of The Wildlife Trusts and former Chief Executive of Friends of the Earth
"Very accessible guide to how to eat more sustainably. Cuts through all the confusion to give clear figures and diagrams that stay with you." - Dave Darby - Founder of Lowimpact.org
"Want to reduce your contributions to climate change? Sarah Bridle’s Food and Climate Change Without the Hot Air will help you do so one bite at a time. Her book examines the foods and beverages we eat from breakfast to dinner-- and traces how they affect the climate. If you care about food and climate change, buy this book!" - Andrew F Smith - Culinary Historian
"'Food and Climate Change Without the Hot Air' is a breath of fresh air! Sarah Bridle provides a clear-eyed and exquisitely readable journey through our food and its impact on climate change and beyond. The book provides exactly the awareness and consciousness that each of need in our daily lives to make responsible decisions." - Prof Paul Anastas - Former Head of Research and Development for the US Environmental Protection Agency and the Director of Yale University’s Center for Green Chemistry and Green Engineering
"This fascinating and important book deserves world-wide success. Sarah Bridle presents, engagingly and clearly, a vast amount of information that’s important not just for policymakers but for all of us who want to make a difference in our everyday lives." - Prof Martin Rees, Baron Rees of Ludlow, former Astronomer Royal, Master of Trinity College, University of Cambridge and President of the Royal Society
"Climate change is complex. Yet Sarah Bridle’s book elegantly illustrates the role that food choices and food waste play in this issue, and how simple steps can greatly reduce our impact." - Dr Tom Quested - Lead Analyst, the Waste & Resources Action Programme
"Both astounding and frightening, this book lays out in simple terms that anyone can understand the remarkable environmental impact of our daily food choices." - Prof Ken Alba - Professor of History, University of the Pacific
"As an omnivore who loves his food, I loved this book. With a wealth of super-clear, attractive charts Bridle goes through a typical day's meals, ever so gently highlighting the often-small tweaks we can make for meals that are as tasty as ever...yet far kinder to our planet." - David Bodanis - author of E=mc2: A Biography of the World's Most Famous Equation and Einstein's Greatest Mistake
"This book is brilliant. Well-presented and understandable information gives both the detail and the big picture to show how our food and climate are linked, and how our dietary choices can make a real difference. The weight-for-weight comparisons are just what are needed. Forget calorie-counting; it is carbon-counting that really matters." - Dr Phil Williamson - Climate Change Scientist, University of East Anglia
"Sarah Bridle has written an important book that is full of useful information and is easy to read. I’m already thinking differently about the food I eat." - Prof Jeff Forshaw - Professor of Physics, University of Manchester and author of Why Does E=mc2?
"What was once a mystery has now been made crystal clear: the decisions about how we produce and consume food are some of the most impactful humanity can make to solve the climate emergency. This book opens the mind the realities of the embodied emissions in everything we eat – and waste – from farm to fork to landfill. An essential source for anyone working to save the planet." - Chad Frishman - Co-author of Drawdown: The most comprehensive plan ever proposed to reverse global warming
"Sarah Bridle takes a cool calm look at the heat-inducing effects of different food choices. This is a very readable book setting out in detail the gradients of better and worse choices to plan environmentally sustainable diets." - Ursula Aarens - British Dietetic Association One Blue Dot Working Group
"Can you eat delicious food and still be kind to the climate by cutting the CO2 emissions that come from eating? Sarah Bridle shows how. She assembles all you need in brilliantly simple graphics and appealing jargon-free text." - Prof Robin Perutz, Solar Energy Scientist
"It would be extremely useful if my noble friend [the Minister], and particularly his officials, could read that book [FACCWTHA] before Report, because I hope it will influence their thinking." - the Earl of Caithness in the House of Lords debate on the Agriculture Bill, July 2020
"Did you know a latte is ten times worse for the climate than a cup of black coffee? Or that each calorie of beef requires 20 calories of feed? ‘Food and Climate Change Without the Hot Air’ provides a levelheaded, clear, and detailed picture of food emissions - a basic literacy we should all have in a time of accelerating climate consequence." - Peter Kalmus, NASA climate scientist and author of 'Being the Change: Live Well and Spark a Climate Revolution'
"This is a wonderful, fact-filled but readable book, full of clear explanations of the emissions associated with everything we eat, identifying what is important and what is negligible. I shall never look at spaghetti bolognese in the same way again." - Prof Sir David Spiegelhalter, Winton Professor of the Public Understanding of Risk at Faculty of Mathematics, University of Cambridge
"Superb work. In ‘Food and Climate Change’ Sarah Bridle takes us on an eye-opening journey through the climate costs of our food and drink. From our buttered breakfast toast to teatime tikka masala this book lays bare the carbon footprints of the food choices we make every day. Succinct and well-researched, this book is a great resource for anyone who wants to know how to help tackle climate change with every meal." - Prof Dave Reay, Author of 'Climate-Smart Food'
"I have already used information and ideas from this book in helping a landowner develop a strategy for climate friendly food production, shaping a research project and deciding on a tasty dinner at my favourite Indian restaurant (approximately 1000g CO2 equivalent and lower than the 3000g of a typical meal). “Food and Climate Change without the Hot Air” will be an essential reference just as David Mackay’s companion volume guided many of us through the maze of information about energy." - Prof Sir David Baulcombe, Royal Society Research Professor, University of Cambridge
"I’m rather glad, perhaps, that I hadn’t read Sarah Bridle’s book before dinner. It allows readers no refuge from the inescapable climatic consequences of their dietary desires because it quantifies them in such orderly and precise terms. It’s a marvel of synthesised research, clear explanation, and friendly wit." - Prof Philip Tabor, Former Director of the Bartlett School of Architecture, University College London
"Sarah Bridle leads the reader through the climate impacts of our food, meal by meal. She uses the most up-to-date science and brings it to life in a personal, engaging and non-judgemental way." - Prof Pete Smith, Director of the Scottish Climate Change Centre of Expertise
"Sarah Bridle has turned a page in our understanding of the impacts of our everyday eating habits with this ground-breaking, well-researched and accessible book. It will enable conscious decisions by individuals and industry concerned over the sustainability of our planet." - Prof David J Drewry, Non-Executive Director (Natural Science), UK Commission for UNESCO
"Sarah Bridle provides information about the carbon footprint of foods many of us eat in an attractive, readable, well-researched and nicely-structured volume. I will be dipping into it regularly." - Prof Joanna Haigh, Former co-director of the Grantham Institute on Climate Change and the Environment, Imperial College London
`"...wonderful book - a fantastic contribution - just what is needed to start the very serious process of getting useful information to people so that they can make informed decisions and the emission associated with what they eat" - Prof Sir Ian Boyd former Government Chief Scientific Adviser and Professor of Biology, University of St Andrews, Scotland.
"````For people who want to eat sustainably Professor Bridle has the answers. The book takes this complicated topic and turns it into something readable, educational and fun." - James Hand - Co-Founder of Giki (a mobile app that helps you cut your environmental impact)
`"`Bridle has given important information we should all know and understand about emissions and the food we waste, and included tips for how to reduce waste, which adds action to information." - Dr. Liz Goodwin - World Resources Institute
"This is a terrific book. It unpicks the connections between the food we eat and climate change in an engaging and straightforward manner with numerous notes to help you delve deeper. You will be amazed. Your preconceptions are often wrong." - Prof Sir Martyn Poliakoff - Research Professor in Chemistry, University of Nottingham
"Sarah Bridle cuts through much of the confusion and complexity around the climate-change consequences of what we eat to provide a clear guide of how changes to diets can contribute to a more sustainable world." - Prof Sir Charles Godfray, Director of the Oxford Martin School, University of Oxford
"``Ever wondered whether beef produces over 100 times more carbon emissions than cabbage per gram? Then wonder no more as this book has the answer. An accessible approach to foot printing your meal to help you balance not just your diet but also your planetary impact!" - Prof Aled Jones - Director of the Global Sustainability Institute, Anglia Ruskin University
"``How does the food we eat create climate change? This excellent, accessible, handbook tells us; and guides us in personally tackling climate change through changing what we eat.'' - Prof Tim Benton - Director, Energy, Environment and Resources Programme, Chatham House
"``Sarah Bridle presents a crystal clear and very readable summary of how our meals though the day affect climate change. This should be an essential addition to all our cookery book shelves!'' - Dr John Ingram - ``Food Systems Programme Leader, Environmental Change Institute, University of Oxford
"This book provides the information for students to make an educated decision about how to help turn around the climate crisis through food, free of political and personal baggage." - Jennie Hargreaves aka Mrs Physics - Scottish Institute of Physics, Physics Teacher of the year Award (2016)
"I’ve been looking for ages for a guide as useful as this. This book provides a way to think about carbon emissions from food that is both clear and simple as well as providing the details and accuracy needed. The key points at the end of each chapter are really useful, and will help many people to know how to make better decisions - without having to be absolutist." - Dr Julian Huppert - Former Member of Parliament for Cambridge and Director of the Intellectual Forum, Jesus College, Cambridge.
"Real food for thought! Sarah Bridle follows up the David Mackay's pioneering approach to sustainability in an absorbing and thought-provoking analysis of cooking's contribution to greenhouse gases. Very easy to follow and make your own judgements." - Prof. Malcolm Longair - Emeritus Jacksonian Professor of Natural Philosophy, University of Cambridge
"It’s all about quality ingredients beautifully prepared. And here you’ll be nourished by tasty hard facts and zesty stats, mellowed in a sauce of wit and clarity. A climate friendly kitchen essential." - Tom Heap, Rural Affairs Correspondent of BBC News and presenter of Costing the Earth, Countryfile and Panorama
"Have you ever wondered how you personally can help save the planet? - Here are some answers!" - Prof Christian Holler - Professor at the Munich University of Applied Sciences and author of Erneuerbare Energien - ohne heiße Luft
"Engaging and constructive -- this book puts climate facts on food choices into perspective and helps readers make climate-positive changes in the way they eat." - Baroness Jennifer Jones of Moulsecoomb - Green Party Life peer
"If you want to understand how our food choices lead to carbon emissions, I thoroughly recommend this book. Using example meals, Bridle explains important but non-trivial issues such as intensive production versus grass fed cattle, the important of food waste, the impact of refrigeration and canning, the nutrition in vegan food substitutes and so on, in a straightforward manner. Each chapter has useful tips and a ‘key points’ summary plus, for those of you (like me) who like to know more, there are more detailed notes and references. This book is an accessible overview and a handy reference all in one. It definitely gets a place on my shelf." - Nicola Terry - Energy consultant and Cambridge Sustainable Food volunteer
"If you want to do the right thing for the planet but dont know how, this is the book for you. It is evidence based but never preachy. More importantly it gives you hope and agency- changes to your diet will have a real and meaningful impact on the climate, and this book guides you which ones to choose." - Prof Mark Miodownik - Professor of Materials & Society at University College London
"Thinking about what we eat is one of the most important things we can all do to reduce our carbon footprint. This book shows how it’s possible to make a big difference and enjoy a nutritious, healthy, balanced diet without having to be an eco-saint every single meal. If you enjoy your food but also care about the planet, as I do, then this book is for you." - Craig Bennett - Leading environmentalist, Chief Executive of The Wildlife Trusts and former Chief Executive of Friends of the Earth
"Very accessible guide to how to eat more sustainably. Cuts through all the confusion to give clear figures and diagrams that stay with you." - Dave Darby - Founder of Lowimpact.org
"Want to reduce your contributions to climate change? Sarah Bridle’s Food and Climate Change Without the Hot Air will help you do so one bite at a time. Her book examines the foods and beverages we eat from breakfast to dinner-- and traces how they affect the climate. If you care about food and climate change, buy this book!" - Andrew F Smith - Culinary Historian
"'Food and Climate Change Without the Hot Air' is a breath of fresh air! Sarah Bridle provides a clear-eyed and exquisitely readable journey through our food and its impact on climate change and beyond. The book provides exactly the awareness and consciousness that each of need in our daily lives to make responsible decisions." - Prof Paul Anastas - Former Head of Research and Development for the US Environmental Protection Agency and the Director of Yale University’s Center for Green Chemistry and Green Engineering
"This fascinating and important book deserves world-wide success. Sarah Bridle presents, engagingly and clearly, a vast amount of information that’s important not just for policymakers but for all of us who want to make a difference in our everyday lives." - Prof Martin Rees, Baron Rees of Ludlow, former Astronomer Royal, Master of Trinity College, University of Cambridge and President of the Royal Society
"Climate change is complex. Yet Sarah Bridle’s book elegantly illustrates the role that food choices and food waste play in this issue, and how simple steps can greatly reduce our impact." - Dr Tom Quested - Lead Analyst, the Waste & Resources Action Programme
"Both astounding and frightening, this book lays out in simple terms that anyone can understand the remarkable environmental impact of our daily food choices." - Prof Ken Alba - Professor of History, University of the Pacific
"As an omnivore who loves his food, I loved this book. With a wealth of super-clear, attractive charts Bridle goes through a typical day's meals, ever so gently highlighting the often-small tweaks we can make for meals that are as tasty as ever...yet far kinder to our planet." - David Bodanis - author of E=mc2: A Biography of the World's Most Famous Equation and Einstein's Greatest Mistake
"This book is brilliant. Well-presented and understandable information gives both the detail and the big picture to show how our food and climate are linked, and how our dietary choices can make a real difference. The weight-for-weight comparisons are just what are needed. Forget calorie-counting; it is carbon-counting that really matters." - Dr Phil Williamson - Climate Change Scientist, University of East Anglia
"Sarah Bridle has written an important book that is full of useful information and is easy to read. I’m already thinking differently about the food I eat." - Prof Jeff Forshaw - Professor of Physics, University of Manchester and author of Why Does E=mc2?
"What was once a mystery has now been made crystal clear: the decisions about how we produce and consume food are some of the most impactful humanity can make to solve the climate emergency. This book opens the mind the realities of the embodied emissions in everything we eat – and waste – from farm to fork to landfill. An essential source for anyone working to save the planet." - Chad Frishman - Co-author of Drawdown: The most comprehensive plan ever proposed to reverse global warming
"Sarah Bridle takes a cool calm look at the heat-inducing effects of different food choices. This is a very readable book setting out in detail the gradients of better and worse choices to plan environmentally sustainable diets." - Ursula Aarens - British Dietetic Association One Blue Dot Working Group
"Can you eat delicious food and still be kind to the climate by cutting the CO2 emissions that come from eating? Sarah Bridle shows how. She assembles all you need in brilliantly simple graphics and appealing jargon-free text." - Prof Robin Perutz, Solar Energy Scientist
"It would be extremely useful if my noble friend [the Minister], and particularly his officials, could read that book [FACCWTHA] before Report, because I hope it will influence their thinking." - the Earl of Caithness in the House of Lords debate on the Agriculture Bill, July 2020
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