COP26: Feed the world without destroying the climate
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.
