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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.
Introduction
Background: Setting the Table
1. Our Food Supply: From Land and Sea to the Menu
2. Our Changing Climate
3. Climate Change: How It Is Fundamentally Altering the Menu
The Menu
4. Beer, Wine, and Spirits: Raise Your Glass
5. Salads: Distinct, Diverse, Delicious
6. The Main Course
7. Grains, Starches, and Other Sides
8. Dessert and Coffee
Solutions: Tackling Climate Change and Saving the Menu
9. Farmers, Businesses, and Scientists: How They Are Helping
10. What We Can Do
Michael P. Hoffmann is Professor Emeritus at Cornell University. Carrie Koplinka-Loehr is a freelance writer with an MS in science education from Cornell University. Danielle L. Eiseman is a Visiting Lecturer in the Department of Communication at Cornell University.
"Anyone interested in detailed analysis about how climate change is already affecting our food system must read Our Changing Menu! We all must determine how we need to change the way we eat, and this book is a great place to start."
– Fredrick Kirschenmann, Iowa State University
"Our food choices have to change, and soon, to preserve a livable climate for humanity. Our Changing Menu tells you why, how, and even what that change might taste like."
– Mark Hertsgaard, Executive Director of Covering Climate Now
"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
