My, What a Big Serving of Carbon on Your Plate...

A new book to be released later this year will offer insight and recipes for developing a diet with a low carbon footprint. And frankly, carbon just doesn’t sound that tasty.

Written by Chef Laura Stec and Eugene Cordero Ph.D, a Professor of Meteorology at San Jose State, The Global Warming Diet discusses the three principal areas of concern:

Production and Transportation
Land Management
Livestock

Solutions are offered along with some tasty recipes that meet the requirement of a good diet without too much carbon or methane trailing along behind your plate of food.

Learn how to eat well and eat good at the same time!

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