A well presented and thorough examination of food's contribution to climate change, from land-clearance, through production, transport, packaging and waste. She uses the model of high, average, and low impact versions of meals and snacks and incorporates masses of references and a large bibliography. ( )

Taking inspiration from the brilliant 'Sustainable Energy - without the hot air' by the late David MacKay, cosmologist Professor Sarah Bridle has produced this accessible and enjoyable investigation into the greenhouse gas emissions relating to food.

Starting with breakfast, the book quantifies the emissions relating to different meals.

Ever wondered vaguely about the emissions generated to produce a humble bag of crisps? How much CO2 is released when transporting an apple across the globe? Goodbye vagueness: this book has done the research and spells out the numbers.

The down to earth style, short chapters, clear charts and consistent way of calculating emissions, make the info easy to absorb.

Having finished the book, I feel far better informed on how food contributes to climate change and the most effective actions to curtail its impact. ( )