Carbon conscious cooking for the future

About this episode

This episode explores the impact of climate change on cooking and eating, featuring insights on carbon farming and sustainable practices.

Our volatile climate will impact the way we cook and the way we eat. And so, farming needs to adapt, eating needs to adapt, and how we cook, will also need to adapt. In this episode of the Science Behind Your Salad, Jane Craigie explores the world of carbon farming: how can we grow better? How can we eat better? How can we feed ourselves with the climate in mind? For chef and best-selling author Alejandra Schrader, that’s simple! A little more thought and a little more planning can enable us to eat delicious, healthy food that has delivers all the required nutrients we need, and reduces our impact on the planet. As BASF’s Marko Grozdanovic states, agriculture is responsible for 17% of greenhouse gas emissions, and so this episode explores ways to dramatically reduce this figure. Jane attended the Carbon Exchange event in Paris to find out more: Andy Beadle is a soil scientist who studies the way carbon can be locked up in the soil to maintain soil health, cut emissions and improve biodiversity; Robert Racz works on the Better Pork project that looks at ways to cut emissions in the pig industry, not just at source, but at all levels of the supply chain, with all links in the…

People in this episode

Host: Jane Craigie

Guest: Alejandra Schrader

Topics covered

• carbon farming
• sustainable cooking
• climate change
• agriculture
• food production
• greenhouse gas emissions

Keywords

• carbon farming
• sustainable cooking
• greenhouse gas emissions
• soil health
• biodiversity
• food production

Mentioned in this episode

Organizations: BASF Agricultural Solutions, Carbon Exchange, Better Pork, FoodPilot

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