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COP26: Feed the world without destroying the climate

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Manage episode 304662805 series 2782781
Content provided by Robin Pomeroy and World Economic Forum. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Robin Pomeroy and World Economic Forum or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

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.

  continue reading

213 episodes

Artwork
iconShare
 
Manage episode 304662805 series 2782781
Content provided by Robin Pomeroy and World Economic Forum. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Robin Pomeroy and World Economic Forum or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

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.

  continue reading

213 episodes

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