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Author: Alejandra Schrader Publisher: Penguin ISBN: 0744048788 Category : Cooking Languages : en Pages : 580
Book Description
WINNER IN THE FOOD WASTE CATEGORY OF THE GOURMAND WORLD COOKBOOK AWARDS FOR THE UNITED STATES Discover how to reduce the carbon footprint sitting on your dinner plate From the farmers to the delivery trucks and everything in between, there are countless people and processes involved in getting meat and produce from where they're made to your kitchen. This recipe book highlights the difficulties and pleasures of eating sustainably! If you're looking for a way to combat climate change from your kitchen, this cookbook will help you with your goals. It includes: • An introduction to the climate crisis and what the low-carbon diet is • Expert tips and advice on how to eat a low-carbon diet • Science-backed information on how to shop and cook smart by making the most-climate friendly choices • 140 plant-based recipes made with fresh, wholesome, and seasonal ingredients that can help you lower your carbon footprint and foodprint You may not think your food has anything to do with global warming, but in reality, the food industry has an undeniable impact on the environment and contributes one-fourth of our global greenhouse gas emissions. You can take a few small steps to help lower that number by introducing a low-carbon diet into your kitchen and life - and The Low-Carbon Cookbook will show you exactly how. Determining a food’s carbon cost can be difficult. From examining the impact of the supply chain for foods to evaluating the carbon footprint of various plant-based options, this cookbook shows you exactly how to make the most environmentally friendly food choices. Packed with over 140 delicious recipes made with sustainable ingredients, this climate-friendly cooking book will teach you how to calculate your footprint, reduce your meat and dairy intake, and eat seasonal and local. • • • “The Low-Carbon Cookbook is a welcome roadmap for home chefs of any level who care about the future of our planet and making conscious food choices. Alejandra Schrader blends detailed research with vibrant, delicious recipes that make eating a climate-friendly diet possible. With this delightful thought-provoking book, everyone can start making changes in how they eat today that will have a big impact on our planet tomorrow. In these times of climate crisis, this is a must-read for all who care about food, our climate, and all the living beings who share our planet.” – Abby Maxman, president and CEO of Oxfam America “When Alejandra writes about the relationship between the food we eat and the impact it has on the environment, she’s not just doing it on a hunch—she’s done the research and shares it in a way that’s not polarizing or politicizing. By setting the table with food and facts, Alejandra provides anyone who cares about the food they eat with plenty of inspiration for creating meals that taste—and do—good.” – Courtney Hazlett, executive producer and creator, Netflix’s Restaurants on the Edge “Our planet is in a crisis. Food systems are in a crisis. Rates of malnutrition—stunting and starvation and obesity—are on the increase. Many countries around the world have adopted farming and production patterns that are designed for convenient consumption and mass calories rather than the sustainability of the planet and good health. With more than 30,000 edible plants available on Earth, it’s criminal we have come to rely on 3 crops for more than 60% of our calories. It’s crucial we understand the relationship between nutrition and the health of our bodies—as well as planetary health—in order to care for our planet and to change food systems for the better. However, we can’t talk about planetary health, food systems, and nutrition without discussing flavor, taste, and emotions! People connect with food because it nourishes not just their bodies but also their souls. Alejandra has the passion and emotion required to create beautiful recipes that speak to the soul as well as the knowledge and conviction to speak with authority on the need to reduce our carbon impact in order to sustain the planet while increasing our individual and collective health. In The Low-Carbon Cookbook, Alejandra guides us through how to choose and cook ingredients that reduce greenhouse gas emissions, with the ultimate goal of changing how we interact with food for the better—all while bringing her natural flair and talent for creating delicious dishes that encourage good food for all.” – Paul Newnham, director of the SDG2 Advocacy Hub Secretariat and the Chefs’ Manifesto “What people eat affects all parts of their lives as well as life on this planet. It’s not enough anymore to only consider nutrition, health, and enjoyment, but we must further consider climate, the environment, and the livelihoods of food workers and producers in all parts of the world. We must also do it knowing fully well that our choices impact people far removed from us, particularly through the effect on climate. The Low-Carbon Cookbook brings together a contribution of thoughtful ideas about how we can choose what we eat in a way that’s not only good for us but also for other people, for our planet, and for our collective prosperity.” – Dr. Agnes Kalibata, special envoy of the UN Secretary-General for the Food Systems Summit “Good for my body and good for our planet—that’s my mantra for deciding what to eat, cook, and buy. Lucky for us, Alejandra has taken the guess work out of making healthy, planet-friendly meals that are deeply satisfying. These creative and flexible recipes make it easy to be better citizens of the planet and shepherds of our health.” – Mary Sue Milliken, chef and food systems advocate
Author: Alejandra Schrader Publisher: Penguin ISBN: 0744048788 Category : Cooking Languages : en Pages : 580
Book Description
WINNER IN THE FOOD WASTE CATEGORY OF THE GOURMAND WORLD COOKBOOK AWARDS FOR THE UNITED STATES Discover how to reduce the carbon footprint sitting on your dinner plate From the farmers to the delivery trucks and everything in between, there are countless people and processes involved in getting meat and produce from where they're made to your kitchen. This recipe book highlights the difficulties and pleasures of eating sustainably! If you're looking for a way to combat climate change from your kitchen, this cookbook will help you with your goals. It includes: • An introduction to the climate crisis and what the low-carbon diet is • Expert tips and advice on how to eat a low-carbon diet • Science-backed information on how to shop and cook smart by making the most-climate friendly choices • 140 plant-based recipes made with fresh, wholesome, and seasonal ingredients that can help you lower your carbon footprint and foodprint You may not think your food has anything to do with global warming, but in reality, the food industry has an undeniable impact on the environment and contributes one-fourth of our global greenhouse gas emissions. You can take a few small steps to help lower that number by introducing a low-carbon diet into your kitchen and life - and The Low-Carbon Cookbook will show you exactly how. Determining a food’s carbon cost can be difficult. From examining the impact of the supply chain for foods to evaluating the carbon footprint of various plant-based options, this cookbook shows you exactly how to make the most environmentally friendly food choices. Packed with over 140 delicious recipes made with sustainable ingredients, this climate-friendly cooking book will teach you how to calculate your footprint, reduce your meat and dairy intake, and eat seasonal and local. • • • “The Low-Carbon Cookbook is a welcome roadmap for home chefs of any level who care about the future of our planet and making conscious food choices. Alejandra Schrader blends detailed research with vibrant, delicious recipes that make eating a climate-friendly diet possible. With this delightful thought-provoking book, everyone can start making changes in how they eat today that will have a big impact on our planet tomorrow. In these times of climate crisis, this is a must-read for all who care about food, our climate, and all the living beings who share our planet.” – Abby Maxman, president and CEO of Oxfam America “When Alejandra writes about the relationship between the food we eat and the impact it has on the environment, she’s not just doing it on a hunch—she’s done the research and shares it in a way that’s not polarizing or politicizing. By setting the table with food and facts, Alejandra provides anyone who cares about the food they eat with plenty of inspiration for creating meals that taste—and do—good.” – Courtney Hazlett, executive producer and creator, Netflix’s Restaurants on the Edge “Our planet is in a crisis. Food systems are in a crisis. Rates of malnutrition—stunting and starvation and obesity—are on the increase. Many countries around the world have adopted farming and production patterns that are designed for convenient consumption and mass calories rather than the sustainability of the planet and good health. With more than 30,000 edible plants available on Earth, it’s criminal we have come to rely on 3 crops for more than 60% of our calories. It’s crucial we understand the relationship between nutrition and the health of our bodies—as well as planetary health—in order to care for our planet and to change food systems for the better. However, we can’t talk about planetary health, food systems, and nutrition without discussing flavor, taste, and emotions! People connect with food because it nourishes not just their bodies but also their souls. Alejandra has the passion and emotion required to create beautiful recipes that speak to the soul as well as the knowledge and conviction to speak with authority on the need to reduce our carbon impact in order to sustain the planet while increasing our individual and collective health. In The Low-Carbon Cookbook, Alejandra guides us through how to choose and cook ingredients that reduce greenhouse gas emissions, with the ultimate goal of changing how we interact with food for the better—all while bringing her natural flair and talent for creating delicious dishes that encourage good food for all.” – Paul Newnham, director of the SDG2 Advocacy Hub Secretariat and the Chefs’ Manifesto “What people eat affects all parts of their lives as well as life on this planet. It’s not enough anymore to only consider nutrition, health, and enjoyment, but we must further consider climate, the environment, and the livelihoods of food workers and producers in all parts of the world. We must also do it knowing fully well that our choices impact people far removed from us, particularly through the effect on climate. The Low-Carbon Cookbook brings together a contribution of thoughtful ideas about how we can choose what we eat in a way that’s not only good for us but also for other people, for our planet, and for our collective prosperity.” – Dr. Agnes Kalibata, special envoy of the UN Secretary-General for the Food Systems Summit “Good for my body and good for our planet—that’s my mantra for deciding what to eat, cook, and buy. Lucky for us, Alejandra has taken the guess work out of making healthy, planet-friendly meals that are deeply satisfying. These creative and flexible recipes make it easy to be better citizens of the planet and shepherds of our health.” – Mary Sue Milliken, chef and food systems advocate
Author: Alejandra Schrader Publisher: National Geographic Books ISBN: 1615649891 Category : Cooking Languages : en Pages : 0
Book Description
WINNER IN THE FOOD WASTE CATEGORY OF THE GOURMAND WORLD COOKBOOK AWARDS FOR THE UNITED STATES Discover how to reduce the carbon footprint sitting on your dinner plate From the farmers to the delivery trucks and everything in between, there are countless people and processes involved in getting meat and produce from where they're made to your kitchen. This recipe book highlights the difficulties and pleasures of eating sustainably! If you're looking for a way to combat climate change from your kitchen, this cookbook will help you with your goals. It includes: • An introduction to the climate crisis and what the low-carbon diet is • Expert tips and advice on how to eat a low-carbon diet • Science-backed information on how to shop and cook smart by making the most-climate friendly choices • 140 plant-based recipes made with fresh, wholesome, and seasonal ingredients that can help you lower your carbon footprint and foodprint You may not think your food has anything to do with global warming, but in reality, the food industry has an undeniable impact on the environment and contributes one-fourth of our global greenhouse gas emissions. You can take a few small steps to help lower that number by introducing a low-carbon diet into your kitchen and life - and The Low-Carbon Cookbook will show you exactly how. Determining a food’s carbon cost can be difficult. From examining the impact of the supply chain for foods to evaluating the carbon footprint of various plant-based options, this cookbook shows you exactly how to make the most environmentally friendly food choices. Packed with over 140 delicious recipes made with sustainable ingredients, this climate-friendly cooking book will teach you how to calculate your footprint, reduce your meat and dairy intake, and eat seasonal and local. • • • “The Low-Carbon Cookbook is a welcome roadmap for home chefs of any level who care about the future of our planet and making conscious food choices. Alejandra Schrader blends detailed research with vibrant, delicious recipes that make eating a climate-friendly diet possible. With this delightful thought-provoking book, everyone can start making changes in how they eat today that will have a big impact on our planet tomorrow. In these times of climate crisis, this is a must-read for all who care about food, our climate, and all the living beings who share our planet.” – Abby Maxman, president and CEO of Oxfam America “When Alejandra writes about the relationship between the food we eat and the impact it has on the environment, she’s not just doing it on a hunch—she’s done the research and shares it in a way that’s not polarizing or politicizing. By setting the table with food and facts, Alejandra provides anyone who cares about the food they eat with plenty of inspiration for creating meals that taste—and do—good.” – Courtney Hazlett, executive producer and creator, Netflix’s Restaurants on the Edge “Our planet is in a crisis. Food systems are in a crisis. Rates of malnutrition—stunting and starvation and obesity—are on the increase. Many countries around the world have adopted farming and production patterns that are designed for convenient consumption and mass calories rather than the sustainability of the planet and good health. With more than 30,000 edible plants available on Earth, it’s criminal we have come to rely on 3 crops for more than 60% of our calories. It’s crucial we understand the relationship between nutrition and the health of our bodies—as well as planetary health—in order to care for our planet and to change food systems for the better. However, we can’t talk about planetary health, food systems, and nutrition without discussing flavor, taste, and emotions! People connect with food because it nourishes not just their bodies but also their souls. Alejandra has the passion and emotion required to create beautiful recipes that speak to the soul as well as the knowledge and conviction to speak with authority on the need to reduce our carbon impact in order to sustain the planet while increasing our individual and collective health. In The Low-Carbon Cookbook, Alejandra guides us through how to choose and cook ingredients that reduce greenhouse gas emissions, with the ultimate goal of changing how we interact with food for the better—all while bringing her natural flair and talent for creating delicious dishes that encourage good food for all.” – Paul Newnham, director of the SDG2 Advocacy Hub Secretariat and the Chefs’ Manifesto “What people eat affects all parts of their lives as well as life on this planet. It’s not enough anymore to only consider nutrition, health, and enjoyment, but we must further consider climate, the environment, and the livelihoods of food workers and producers in all parts of the world. We must also do it knowing fully well that our choices impact people far removed from us, particularly through the effect on climate. The Low-Carbon Cookbook brings together a contribution of thoughtful ideas about how we can choose what we eat in a way that’s not only good for us but also for other people, for our planet, and for our collective prosperity.” – Dr. Agnes Kalibata, special envoy of the UN Secretary-General for the Food Systems Summit “Good for my body and good for our planet—that’s my mantra for deciding what to eat, cook, and buy. Lucky for us, Alejandra has taken the guess work out of making healthy, planet-friendly meals that are deeply satisfying. These creative and flexible recipes make it easy to be better citizens of the planet and shepherds of our health.” – Mary Sue Milliken, chef and food systems advocate
Author: Alejandra Schrader Publisher: ISBN: 9780744048797 Category : Cooking Languages : en Pages :
Book Description
Determining a food's carbon cost can be difficult. From examining the impact of the supply chain for foods to evaluating the carbon footprint of various plant-based options, this cookbook shows you exactly how to make the most environmentally friendly food choices. Packed with over 140 delicious recipes made with sustainable ingredients, this climate-friendly cooking book will teach you how to calculate your footprint, reduce your meat and dairy intake, and eat seasonal and local.
Author: Rex Lewis Publisher: Independently Published ISBN: Category : Cooking Languages : en Pages : 0
Book Description
Adopting A Low-Carbon Diet Involves Selecting Eating Habits That Have A Minimal Environmental Impact In Terms Of Greenhouse Gas Emissions And Resource Use. There Are Multiple Reasons Why This Decision Is Advantageous For Both Humans And The Environment: - Certain Foods, Particularly Animal Products Such As Beef And Lamb, Have High Greenhouse Gas Emissions During Production. Choosing A Low-Carbon Diet Focused On Plant-Based Foods Will Greatly Decrease Your Carbon Footprint. - Natural Resources Are Conserved More Effectively In Plant-Based Agriculture Compared To Animal Agriculture Due To The Significant Amounts Of Land, Water, And Energy Required By The Latter. Adopting A Low-Carbon Diet With A Focus On Plant-Based Sources Aids In Conserving Resources And Promotes Sustainable Food Production. - Biodiversity Conservation Is Compromised By Land Clearing For Agriculture, Especially For Animal Production, Which Frequently Results In Deforestation And Habitat Degradation. Embracing A Low-Carbon Diet Can Help Preserve Biodiversity By Decreasing The Need For Extensive Land Change. - Water Conservation: Animal Agriculture Requires A Significant Amount Of Water. Opting For Plant-Based Foods, Which Often Have A Reduced Water Footprint, Allows Individuals To Support Water Conservation Initiatives. - Addressing Climate Change: The Food Business Has A Major Role In Contributing To Climate Change. Individuals Can Help Mitigate The Impacts Of Climate Change By Minimizing Their Carbon Footprint Through Adopting A Low-Carbon Diet. - Promoting Sustainable Agriculture: Advocating For Sustainable Farming Methods Like Organic And Regenerative Agriculture Is Commonly Linked To A Low-Carbon Diet. These Techniques Focus On Enhancing Soil Health, Promoting Biodiversity, And Decreasing Dependence On Synthetic Inputs. - A Diet Abundant In Plant-Based Foods Can Lead To Numerous Health Benefits, Such As Reducing The Likelihood Of Specific Chronic Illnesses. Opting For Full Foods And A Variety Of Plant Sources Can Enhance One's Overall Health. - Ethical Considerations: Certain People Choose For A Low-Carbon Diet Due To Ethical Concerns Regarding Animal Welfare. Choosing Not To Consume Animal Products Is In Line With A More Humane Approach To Food Choices. - A Low-Carbon Diet That Prioritizes Sustainable And Locally Sourced Foods Can Enhance Global Food Security By Fostering Resilient And Varied Food Systems. Choosing A Low-Carbon Diet Involves Considering The Environmental, Ethical, And Health Impacts Of Food Choices In A Comprehensive Manner. This Is A Move Towards Establishing A More Sustainable And Resilient Food System For The Benefit Of Both People And The Environment.
Author: Michael R. Boswell Publisher: Island Press ISBN: 1610919637 Category : Architecture Languages : en Pages : 382
Book Description
Climate change continues to impact our health and safety, the economy, and natural systems. With climate-related protections and programs under attack at the federal level, it is critical for cities to address climate impacts locally. Every day there are new examples of cities approaching the challenge of climate change in creative and innovative ways—from rethinking transportation, to greening city buildings, to protecting against sea-level rise. Climate Action Planning is designed to help planners, municipal staff and officials, citizens and others working at local levels to develop and implement plans to mitigate a community's greenhouse gas emissions and increase the resilience of communities against climate change impacts. This fully revised and expanded edition goes well beyond climate action plans to examine the mix of policy and planning instruments available to every community. Boswell, Greve, and Seale also look at process and communication: How does a community bring diverse voices to the table? What do recent examples and research tell us about successful communication strategies? Climate Action Planning brings in new examples of implemented projects to highlight what has worked and the challenges that remain. A completely new chapter on vulnerability assessment will help each community to identify their greatest risks and opportunities. Sections on land use and transportation have been expanded to reflect their growing contribution to greenhouse gas emissions. The guidance in the book is put in context of international, national, and state mandates and goals. Climate Action Planning is the most comprehensive book on the state of the art, science, and practice of local climate action planning. It should be a first stop for any local government interested in addressing climate change.
Author: Rüdiger K.W. Wurzel Publisher: Routledge ISBN: 1000320383 Category : Political Science Languages : en Pages : 213
Book Description
This book takes an innovative approach to studying international climate governance by providing a critical analysis of climate leadership, pioneership and followership across the globe. The volume assesses the interactions between climate leaders, pioneers and followers, across multilevel and/or polycentric climate governance contexts. Examining the state and sub-state levels in both the Global South and Global North, as well as regional, supranational EU and international climate governance levels, the authors explore 16 countries across Asia, Australasia, Europe, and Central and North America, plus the European Union. Each chapter employs a comprehensive and consistent framework for analyzing leadership and pioneership, as well as followership. The findings provide new insights into the strategies and actions of sub-state, state-level, and supranational leaders and pioneers. This book will be of key interest to scholars, students and practitioners in environmental politics and climate change governance, as well as those interested in political elites, EU studies and, more broadly, comparative politics and international relations.
Author: Jenny Donovan Publisher: Taylor & Francis ISBN: 104005241X Category : Architecture Languages : en Pages : 266
Book Description
The experiences we enjoy, endure, or miss out on are influenced by what our surroundings allow and invite us to do. Just like our food diet, our experience diet influences our health and so our chances of finding happiness and fulfilling our potential. A healthy experience diet offers inspiration, reassurance, delight, and play. It nurtures physical, cognitive, and emotional health, builds resilience, and fosters confidence and self-esteem. An unhealthy experience diet lacks these things and consigns people to lives diminished in quantity and quality. Recipes for Urban Happiness offers an innovative way of looking at the relationship between people and place and redefines what good urban design is. The book outlines what designers and non-designers can do to create urban places where nurturing behaviours are both possible and preferable. Recipes for Urban Happiness will be relevant to public health, community development, and design practitioners, as well as students and academics.
Author: Alejandra Schrader
Author: Alejandra Schrader
Author: Alejandra Schrader
Author: Alejandra Schrader
Author: Rex Lewis
Author: Katherine Wilkinson
Author: Michael R. Boswell
Author: 
Author: Rüdiger K.W. Wurzel
Author: Jenny Donovan
Author: Adrian Devaun Smith