我们不断变化的菜单：气候变化和我们喜欢和需要的食物（True/Retail EPUB）

English | April 15th, 2021 | ISBN: 1501754629 | 264 pages | True EPUB | 83.75 MB

Our Changing Menu helps us understand how to think about food, rather than what to think. The diversity of the co-authors' experiences is woven together to create awareness and help us get involved in improving our diets, while reducing food waste and food's impacts on climate change and the planet.— Jason Clay, Senior Vice President, Markets, World Wildlife Fund

Our Changing Menu unpacks the increasingly complex relationships between food and climate change. Whether you're a chef, baker, distiller, restaurateur, or someone who simply enjoys a good pizza or drink, it's time to come to terms with how climate change is affecting our diverse and interwoven food system.

Michael P. Hoffmann, Carrie Koplinka-Loehr, and Danielle L. Eiseman offer an eye-opening journey through a complete menu of before-dinner drinks and salads; main courses and sides; and coffee and dessert. Along the way they examine the escalating changes occurring to the flavors of spices and teas, the yields of wheat, the vitamins in rice, and the price of vanilla. Their story is rounded out with a primer on the global food system, the causes and impacts of climate change, and what we can all do.

Our Changing Menu is a celebration of food and a call to action—encouraging readers to join with others from the common ground of food to help tackle the greatest challenge of our time.

中文| 2021年4月15日|国际标准图书编号：1501754629 | 264页|真正的EPUB | 83.75 MB 我们不断变化的菜单帮助我们了解如何思考食物，而不是思考什么。合著者经历的多样性交织在一起，以提高认识，帮助我们参与改善饮食，同时减少食物浪费和食物对气候变化和地球的影响Jason Clay，世界野生动物基金会市场高级副总裁 我们不断变化的菜单揭示了食物与气候变化之间日益复杂的关系。无论你是厨师、面包师、酿酒师、餐馆老板，还是只是喜欢一个好披萨或饮料的人，现在都是时候接受气候变化如何影响我们多样化和相互交织的食物系统了。 Michael P.Hoffmann、Carrie Koplinka Loehr和Danielle L.Eiseman通过完整的餐前饮料和沙拉菜单提供了一次令人大开眼界的旅程；主要课程和侧面；还有咖啡和甜点。一路上，他们研究了香料和茶的味道、小麦的产量、大米中的维生素和香草的价格发生的不断升级的变化。他们的故事以全球粮食系统、气候变化的原因和影响以及我们都能做些什么为基础。 我们不断变化的菜单是对食物的庆祝，也是对行动的呼吁——鼓励读者与来自食物共同点的其他人一起帮助应对我们这个时代最大的挑战。

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