How Copenhagen’s “food schools” are promoting...

In the heart of Louisiana, between Baton Rouge and New Orleans, more than 150 petrochemical plants spew huge amounts of carbon into our atmosphere—and into the communities they occupy. In this episode, Ryan and Anjali talk to a community organizer whose own sickness inspired her ...  Show more

The aviation industry is responsible for 3.5% of the world’s carbon emissions. That may seem like a small number globally, but this is a big problem in the developed world—and a stubborn one to solve. In this episode, Ryan and Anjali take a look at how Hawaii—a state whose aviati ...  Show more

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 ...  Show more

In Plant Based Promises, foodie, researcher and broadcaster Giles Yeo looks at the science behind plant based diets and the increasing number of plant based products appearing in supermarkets and restaurants. The market for plant based products could be worth $162 billion in the ...  Show more

Global food production — from meat to grains — accounts for a third of all greenhouse gas emissions, says sustainability scientist Jonathan Foley. He presents a portfolio of data-backed solutions to build a better food system world-wide, starting with four key steps to cut emissi ...  Show more

Food is culture, food is life — it’s part of who we are and the magic that binds us together. But here’s the twist: the way we eat is pushing the climate to the brink, with a third of global greenhouse gas emissions coming from the way we grow, process and waste food. Through TED ...  Show more