A quarter of our carbon emissions is from food. This accessible, quantitative 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. If we do not reduce climate change by influencing food policy, extreme weather events may be the trigger for a change in our diet. Denmark’s meat tax and Brazil’s sugar tax may be how governments who fear losing votes can both raise money and save health costs through dietary change. | Food And Climate Change Without The Hot Air by S L Bridle, Paperback | Indigo Chapters