Coverbild Scorched Almonds von Wilfried Bommert, Marianne Landzettel, ISBN-978-3-423-26157-9
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Scorched Almonds

How Climate Change Is Reaching Our Kitchen Tables

What foods will the future serve up?

We’ve become blithely accustomed to a whole range of foods and drinks due to their ready availability: from staples such as meat, early crop potatoes, cereals, coffee and tea to almonds, tomatoes, citrus fruit and red wine. But this agreeable state of affairs is unlikely to last. Changing weather conditions, too much rain or too little, extremes of drought, frosts and heatwaves – as well as ever new strains of pesticide-resistant parasites—are endangering the world’s harvests, leading to cost increases and shifts in agricultural areas. In this book, established experts consider the effects of climate change on ten of our most popular staples. How do we prepare for the future? What alternatives are there?

· a fresh look at a hot topic

  • revelatory and rousing
  • for all those concerned with sustainable consumption and a healthy diet
Details
288 pages, ISBN 978-3-423-26157-9
About the author
Portrait des Autors Wilfried Bommert

Wilfried Bommert

Wilfried Bommert was born in 1950. He has a doctorate in agronomy, was the founder and leading editor of the West German Broadcasting Station’s environmental department, and is co-founder of the World Food Institute.
About the author
Portrait des Autors Marianne Landzettel

Marianne Landzettel

Marianne Landzettel started her career as a German radio reporter before going on to work for the BBC for ten years. She now writes a blog focusing on organic food for the English Soil Association.
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