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.
Authors Michael Hoffmann, Carrie Koplinka-Loehr, and Danielle Eiseman offer an eye-opening journey through a complete menu: before-dinner drinks and salads, main courses and sides, and ending with 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, but also a call to action—encouraging readers to join with others through the common ground of food and help tackle the greatest challenge of our time.
Michael Hoffmann is Professor Emeritus at Cornell University.
Carrie Koplinka-Loehr is a freelance writer with an MS in science education from Cornell University.
Danielle Eiseman is a Visiting Lecturer in the Department of Communication at Cornell University.
Fredrick Kirschenmann, Leopold Center for Sustainable Agricullture, Iowa State 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."