When we talk about greenhouse gas emissions and food, we usually focus on food production, but these estimates often only tell the story as far as the farm gate or the retailer. How important are the choices we make in our own kitchens? Studies have suggested that home cooking can account for as much as 60% of the total emissions associated with certain foods. In this episode I’m talking to Dr Christian Reynolds, Reader in Food Policy at the Centre for Food Policy at City, University of London, and a global expert on food loss and waste, and sustainable diets.
We discuss:
A full transcription of this episode is available on YouTube.
This podcast was produced by Molly Watson, funded by the University of York, working with FixOurFood.
Notes:
More about Christian:
Christian is also the Senior Tutor for Research at the Centre for Food Policy at City and leads the UK Food Systems Centre for Doctoral Training at the university. Christian has worked on food waste and sustainable diets in Australia, New Zealand, Indonesia, the UK, US and Europe, and is the lead editor of the Routledge Handbook of Food Waste (2019). Christian is also an adjunct Research Fellow at the Institute for Sustainable Food, University of Sheffield, and at the Barbara Hardy Institute for Sustainable Environments and Technologies, University of South Australia.
Useful links:
Christian on LinkedIn
Christian on X
FSA - cooking your food - safety advice
How to cook a more sustainable Sunday roast - The Conversation
Impacts of home cooking methods and appliances on the GHG emissions of food - Nature Food Journal
The Food Programme - Low Energy Cookers: Fad or Food for Life? - BBC Sounds
How much could you save by not using your oven? - BBC News
Useful links from Professor Sarah Bridle
Sarah's website