Loving the Earth, One Recipe at a Time » Yale Climate Connection

Transcript:

If you want to reduce your impact on climate change, start by thinking about what you’re going to have for dinner.

Katin-Grazzini: “It turns out we can do a lot in the kitchen.”

That's chef Cathy Katin-Grazzini. She said the biggest step people can take is to eat less meat, because producing it creates a lot of pollution that contributes to global warming.

So her new cookbook, Love Food That Loves the Earth, includes dozens of vegetarian recipes, like arugula pesto, eggplant zucchini cake, and beet burgers.

But even vegetarian ingredients can have some climate impact. Therefore, this book details carbon pollution related to key ingredients. It also explains where these emissions come from – whether agriculture, processing or transportation.

Katin-Grazzini: “What is really driving emissions? Is it deforestation? Is it agricultural inputs like chemical fertilizers or irrigation?

For some ingredients, such as cocoa, how they are produced is very important. Therefore, this book can help people learn how to identify more sustainable production options.

Katin-Grazzini: “So they can make informed, informed decisions about the food we eat.”

She hopes the book will help people become more aware of the climate impact of their food choices and inspire them to create delicious meals that are better for the planet.

Katin-Grazzini: “It’s a wonderful way to really make a difference.”

Report source: Sarah Kennedy/ChavoBart Digital Media