Be warned that this book is not intended to be a traditional cookbook – the title can be misleading. There are recipes (usually at the end of the chapter), but the main intent of this book is to help reduce our carbon footprint through the food choices we make. It traces the connection between our food choices, from growing the food to packaging, and transporting, to cooking, consuming, and discarding spoilt food.
The first part focuses on the foods themselves. While ancient grains, fruits, and vegetables are well-known among most Americans, there are chapters on sea vegetables and nuts. The focus here is how much of a carbon footprint our food makes when it is produced. The next part of the book focuses on packaging and transportation. Chapters here include food waste, school lunches, fast foods, and international and virtual markets.
Throughout the book factoids and sidebars accompany the text to provide added information on the main topic being discussed. The narrative is easy to follow. The layout feels minimalist (in line with its objective of reducing carbon footprint). The main points are backed up with credible evidence, and the factoids seem genuine. The book is a fun and educational read for those who are interested in reducing their carbon footprint through their food choices.
