«Can you eat delicious food and still be kind to the climate by cutting the CO2 emissions that come from eating? Sarah Bridle shows how. She assembles all you need in brilliantly simple graphics and appealing jargon-free text.»

Prof Robin Perutz, Solar Energy Scientist

«Like the other HOT AIR authors, Bridle's clear, nonthreatening, technical language, brilliant data visualizations, and examples grounded in our daily experience make this a powerful read.»

Cory Doctorow

«Sarah Bridle has written an important book that is full of useful information and is easy to read. I’m already thinking differently about the food I eat.»

Prof Jeff Forshaw, author of Why Does E=mc2?

«What was once a mystery has now been made crystal clear... An essential source for anyone working to save the planet.»

Chad Frischmann, co-author of Drawdown

«Takes a cool calm look at the heat-inducing effects of different food choices. This is a very readable book setting out in detail the gradients of better and worse choices to plan environmentally sustainable diets.»

Ursula Arens, British Dietetic Association One Blue Dot Working Group

«No kitchen should be without this engaging, carefully researched and practical guide to the carbon in our food.»

Prof Mike Berners-Lee, author of How Bad are Bananas

«Provides a levelheaded, clear, and detailed picture of food emissions - a basic literacy we should all have in a time of accelerating climate consequence.»

Peter Kalmus, NASA climate scientist and author of Being the Change

«A wonderful, fact-filled but readable book, full of clear explanations of the emissions associated with everything we eat, identifying what is important and what is negligible.»

Sir David Spiegelhalter, Winton Professor of the Public Understanding of Risk

«Cuts through much of the confusion and complexity around the climate-change consequences of what we eat to provide a clear guide of how changes to diets can contribute to a more sustainable world.»

Prof Sir Charles Godfray, director of the Oxford Martin School

«This fascinating and important book deserves world-wide success. Sarah Bridle presents, engagingly and clearly, a vast amount of information that’s important not just for policymakers but for all of us who want to make a difference in our everyday lives.»

Prof Martin Rees, Baron Rees of Ludlow

«Thinking about what we eat is one of the most important things we can all do to reduce our carbon footprint. This book shows how it’s possible to make a big difference and enjoy a nutritious, healthy, balanced diet without having to be an eco-saint every single meal. If you enjoy your food but also care about the planet, as I do, then this book is for you.»

Craig Bennett, environmentalist and chief executive of The Wildlife Trusts

«A marvel of synthesised research, clear explanation, and friendly wit.»

Prof Philip Tabor, former director of the Bartlett School of Architecture

«Superb work... an eye-opening journey through the climate costs of our food and drink. Succinct and well-researched, this book is a great resource for anyone who wants to know how to help tackle climate change with every meal.»

Prof Dave Reay, author of Climate-Smart Food

«Provides information about the carbon footprint of foods many of us eat in an attractive, readable, well-researched and nicely-structured volume. I will be dipping into it regularly.»

Prof Joanna Haigh, former co-director of the Grantham Institute on Climate Change and the Environment

«It’s all about quality ingredients beautifully prepared. And here you’ll be nourished by tasty hard facts and zesty stats, mellowed in a sauce of wit and clarity. A climate friendly kitchen essential.»

Tom Heap, rural affairs correspondent of BBC News and presenter of Costing the Earth, Countryfile and Panorama

«Sarah Bridle leads the reader through the climate impacts of our food, meal by meal. She uses the most up-to-date science and brings it to life in a personal, engaging and non-judgemental way.»

Prof Pete Smith, director of the Scottish Climate Change Centre of Expertise

«Ground-breaking, well-researched and accessible.»

Prof David J Drewry, non-executive director (Natural Science), UK Commission for UNESCO