The link between climate change and the food we eat is direct, critical, and must be understood if we are to continue in the global fight against climate change. In her exciting new book, Diet for a Hot Planet, Anna Lappé makes a good argument that the whole global food chain may account for about a third of what’s warming our planet.
In 1971, Anna’s mother. Frances Moore Lappé, began the dialogue about the social and environmental effects of our food choices with her renowned book Diet for a Small Planet. Today, Anna continues this debate by dwelling on another hidden cost of our food system: the climate crisis.
How climate change links to your food
While you may not think about “global warming” when you tuck into your dinner, our tangled web of global food—whether it’s Pop Tarts packaged in Tennessee and bitten into in Texas to pork chops raised in Poland, with feed from Brazil and shipped to South Korea—adds to as much as one-third of the global-warming effect. Livestock alone is linked to more emissions than all of the world’s transportation collated.
In Diet for a Hot Planet, Lappé looks at the interests which resist change in the food production system, and the spin-tactics businesses employ to deflect criticism. She also provides a view of a food system that can be part of healing the planet—and the climate. Lappé examines how food can be a powerful entry point for dealing with our most pressing environmental problems. With seven principles for a climate-friendly diet and success stories from sustainable food advocates around the globe, Lappé offers tactics and inspiration to bring to life food that’s better for people and the planet.