The Climate Change Cook Book - Taylor, Peter

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Résumé :
The global food production system is responsible for a quarter of the world's total greenhouse gas emissions caused by humans. The food we waste accounts for 8 to 10% of those emissions, and we could feed an extra 2.4 billion people with everything that gets thrown away. Nearly 1 billion adults die from malnutrition or starvation each year, while around 670 million adults are obese. Food distribution is unbalanced and unfair. This book is a guide to eating healthily for yourself as well as for the planet...

Biographie:
Peter Taylor studied Nutritional Medicine under Dr L Plaskett and, while practising in the west of England, wrote two books. Overweight? Overtired? The solution and What's in my Food? were both written in response to the grave concern Peter has regarding the physical pain and misery many of his clients suffered due to poor food choices. Since that time, climate change has become the major challenge for humanity. Having read reports from The EAT-Lancet Commission and the Intergovernmental Panel on Climate Change (IPCC) during 2019, it became clear to Peter that food production and consumption has an enormous impact on the health of people and their planet. He found that making small adjustments to what we eat can collectively have a significant effect on the reduction of greenhouse gas emissions. It was this that persuaded Peter to create the concept for a book of recipes which can encourage those changes, alongside some stark facts from the reports to reinforce the need for more self-restraint in our food choices....

Sommaire:
Peter Taylor studied Nutritional Medicine under Dr L Plaskett and, while practising in the west of England, wrote two books. Overweight? Overtired? The solution and What's in my Food? were both written in response to the grave concern Peter has regarding the physical pain and misery many of his clients suffered due to poor food choices. Since that time, climate change has become the major challenge for humanity. Having read reports from The EAT-Lancet Commission and the Intergovernmental Panel on Climate Change (IPCC) during 2019, it became clear to Peter that food production and consumption has an enormous impact on the health of people and their planet. He found that making small adjustments to what we eat can collectively have a significant effect on the reduction of greenhouse gas emissions. It was this that persuaded Peter to create the concept for a book of recipes which can encourage those changes, alongside some stark facts from the reports to reinforce the need for more self-restraint in our food choices....