Carbon conscious cooking for the future

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 industry playing their part ; Thierry Laval runs the FoodPilot initiative that relies on data to focus on the problem. Data is vital to crack the challenges farmers face and with everyone working together to move the industry in the right direction there is plenty of optimism that farming can play it’s role in providing us all the food we need to be able to cook delicious and healthy food for the future whilst also ensuring what we eat is sustainable.

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