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COP26: Feed the world without destroying the climate
Season 1
Episode 34
Published 4 years, 4 months ago
Description
Food accounts for one-third of greenhouse gas emissions, so how can we make it sustainable? We talk to the author of Eating to Extinction about the risks of relying on a handful of food types, and learn how restaurants could play a big role in getting us to eat our greens.
Guests: Dan Saladino, author of Eating to Extinction; Michael Oshman, founder and CEO of the Green Restaurants Association.