Use your kitchen to help combat climate change. When you go to the supermarket to buy groceries, you probably don’t think about how everything got there: from the farmers and harvesting machines to the delivery trucks, stockers, and countless other people who are involved in delivering goods to your local market. But many real costs are involved—and most of them involve impacts to the environment more than to bank accounts. Food production contributes to one-fourth of our global greenhouse gas emissions. This is a significant number that’s part of the climate change conversation. But you can take a few small steps to help lower that number—and The Low-Carbon Cookbook will show you how. Chef extraordinaire Alejandra Schrader offers science-backed information on how to make the most climate friendly choices—from examining the impact of the supply chain for the foods that end up on our plates to evaluating the carbon footprint of various plant-based options we have.