From cauliflower to climate change: Chef Megha Kohli from New Delhi, India, and PIK scientist Hermann Lotze-Campen from Potsdam talk about what’s cooking in our current food system.
Festive season is in full swing in many countries. For lots of people, it’s all about buying, cooking, eating yummy foods, traditional meals, sharing them with friends and family – that’s the one side. On the other side, the food we buy and eat plays an important role in climate change. Especially meat and dairy consumption have been increasing for years in many parts of the world, making greenhouse gas emissions from food and agriculture rise further. Chef Megha Kohli and Agricultural Economist Hermann Lotze-Campen share with us how they tackle the challenges of our current food system.
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