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  • 1
    Online Resource
    Online Resource
    Climate-smart food / (2019)
    Cham :Palgrave Macmillan,
    Details
    UID:
    almahu_BV046062950
    Format: 1 Online-Ressource (xiv, 201 Seiten) : , Illustrationen, Diagramme, Karten (farbig).
    ISBN: 978-3-030-18206-9
    Series Statement: Palgrave Pivot
    Note: Auf dem Einband: Open Access. - Literaturangaben
    Additional Edition: Erscheint auch als Druck-Ausgabe ISBN 978-3-030-18205-2
    Language: English
    Subjects: General works
    RVK:
    AR 19140
    RVK:
    AR 19380
    Keywords: Lebensmittel ; Lebensmittelproduktion ; Klimaschutz ; Electronic books. ; Electronic books
    DOI: 10.1007/978-3-030-18206-9
    URL: Volltext  (kostenfrei)
    URL: Volltext  (kostenfrei)
    URL: http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=031444265&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
    URL: Volltext  (kostenfrei)
    URL: Volltext  (kostenfrei)
    URL: Buchcover
    URL: Click to View
    URL: kostenfrei
    URL: Full-text  ((OIS Credentials Required))
    URL: lizenzpflichtig
    Library Location Call Number Volume/Issue/Year Availability
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    Online Resource
    Fulltext
    Fulltext
    Fulltext
    Fulltext
    Stabi Berlin
    HU Berlin
    Berlin International
    UB Potsdam
    EUV Frankfurt
    HTW Berlin
    FH Potsdam
    BTU Cottbus
  • 2
    Online Resource
    Online Resource
    Climate-Smart Food (2019)
    Cham :Springer International Publishing :
    Details
    UID:
    almahu_9948148274802882
    Format: XIV, 201 p. 16 illus. in color. , online resource.
    Edition: 1st ed. 2019.
    ISBN: 9783030182069
    Content: This open access book asks just how climate-smart our food really is. It follows an average day's worth of food and drink to see where it comes from, how far it travels, and the carbon price we all pay for it. From our breakfast tea and toast, through breaktime chocolate bar, to take-away supper, Dave Reay explores the weather extremes the world’s farmers are already dealing with, and what new threats climate change will bring. Readers will encounter heat waves and hurricanes, wildfires and deadly toxins, as well as some truly climate-smart solutions. In every case there are responses that could cut emissions while boosting resilience and livelihoods. Ultimately we are all in this together, our decisions on what food we buy and how we consume it send life-changing ripples right through the global web that is our food supply. As we face a future of 10 billion mouths to feed in a rapidly changing climate, it’s time to get to know our farmers and herders, our vintners and fisherfolk, a whole lot better. Dave Reay is Professor of Carbon Management at the University of Edinburgh, UK. He has studied climate change for over 20 years, from warming impacts in the Southern Ocean, through carbon fluxes in forests, to greenhouse gas emissions from wetlands and agriculture. In 2018 he received the Chancellor’s Award for Teaching for his work in climate change education. His latest project involves managing a large area of coastal land in Scotland to regrow native tree species and trap a lifetime’s carbon.
    Note: Chapter 1 Introduction -- Breakfast -- Chapter 2 Orange Juice -- Chapter 3 Wheat Bread -- Chapter 4 Tea -- Chapter 5 Milk -- Break time -- Chapter 6 Chocolate -- Chapter 7 Bananas -- Chapter 8 Coffee -- Lunch -- Chapter 9 Chicken -- Chapter 10 Rice -- Chapter 11 Maize -- Dinner -- Chapter 12 Potatoes -- Chapter 13 Cod -- Chapter 14 Champagne -- Chapter 15 Conclusion. .
    In: Springer eBooks
    Additional Edition: Printed edition: ISBN 9783030182052
    Additional Edition: Printed edition: ISBN 9783030182076
    Additional Edition: Printed edition: ISBN 9783030182083
    Language: English
    DOI: 10.1007/978-3-030-18206-9
    URL: https://doi.org/10.1007/978-3-030-18206-9
    Library Location Call Number Volume/Issue/Year Availability
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    Online Resource
    Open Access Request
    HU Berlin
  • 3
    Online Resource
    Online Resource
    Climate-smart food / (2019)
    Cham, Switzerland :Palgrave Macmillan,
    Details
    UID:
    kobvindex_HPB1108507215
    Format: 1 online resource
    ISBN: 9783030182069 , 3030182061
    Content: This open access book asks just how climate-smart our food really is. It follows an average day's worth of food and drink to see where it comes from, how far it travels, and the carbon price we all pay for it. From our breakfast tea and toast, through breaktime chocolate bar, to take-away supper, Dave Reay explores the weather extremes the worlds farmers are already dealing with, and what new threats climate change will bring. Readers will encounter heat waves and hurricanes, wildfires and deadly toxins, as well as some truly climate-smart solutions. In every case there are responses that could cut emissions while boosting resilience and livelihoods. Ultimately we are all in this together, our decisions on what food we buy and how we consume it send life-changing ripples right through the global web that is our food supply. As we face a future of 10 billion mouths to feed in a rapidly changing climate, its time to get to know our farmers and herders, our vintners and fisherfolk, a whole lot better. Dave Reay is Professor of Carbon Management at the University of Edinburgh, UK. He has studied climate change for over 20 years, from warming impacts in the Southern Ocean, through carbon fluxes in forests, to greenhouse gas emissions from wetlands and agriculture. In 2018 he received the Chancellors Award for Teaching for his work in climate change education. His latest project involves managing a large area of coastal land in Scotland to regrow native tree species and trap a lifetimes carbon.
    Note: Introduction -- Breakfast -- Orange Juice -- Bread -- Tea -- Milk -- Break time -- Chocolate -- Bananas -- Coffee -- Lunch -- Chicken -- Rice -- Maize -- Dinner -- Potatoes -- Cod -- Champagne -- Conclusion.
    Additional Edition: Print version: Reay, Dave. Climate-smart food. Cham, Switzerland : Palgrave Macmillan, [2019] ISBN 3030182053
    Additional Edition: ISBN 9783030182052
    Language: English
    URL: ProQuest Ebook Central
    URL: SpringerLink
    URL: https://www.vlebooks.com/vleweb/product/openreader?id=none&isbn=9783030182069
    Library Location Call Number Volume/Issue/Year Availability
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    Online Resource
    HPol Brandenburg
  • 4
    Online Resource
    Online Resource
    Climate-smart food / (2019)
    Cham : Springer Nature | Cham :Palgrave Macmillan,
    Details
    UID:
    edoccha_9959085256602883
    Format: 1 online resource (xiv, 201 pages) : , illustrations (some color), charts
    Edition: 1st ed. 2019.
    ISBN: 3-030-18206-1
    Series Statement: Gale eBooks
    Content: This open access book asks just how climate-smart our food really is. It follows an average day's worth of food and drink to see where it comes from, how far it travels, and the carbon price we all pay for it. From our breakfast tea and toast, through breaktime chocolate bar, to take-away supper, Dave Reay explores the weather extremes the world’s farmers are already dealing with, and what new threats climate change will bring. Readers will encounter heat waves and hurricanes, wildfires and deadly toxins, as well as some truly climate-smart solutions. In every case there are responses that could cut emissions while boosting resilience and livelihoods. Ultimately we are all in this together, our decisions on what food we buy and how we consume it send life-changing ripples right through the global web that is our food supply. As we face a future of 10 billion mouths to feed in a rapidly changing climate, it’s time to get to know our farmers and herders, our vintners and fisherfolk, a whole lot better. Dave Reay is Professor of Carbon Management at the University of Edinburgh, UK. He has studied climate change for over 20 years, from warming impacts in the Southern Ocean, through carbon fluxes in forests, to greenhouse gas emissions from wetlands and agriculture. In 2018 he received the Chancellor’s Award for Teaching for his work in climate change education. His latest project involves managing a large area of coastal land in Scotland to regrow native tree species and trap a lifetime’s carbon.
    Note: Chapter 1 Introduction -- Breakfast -- Chapter 2 Orange Juice -- Chapter 3 Wheat Bread -- Chapter 4 Tea -- Chapter 5 Milk -- Break time -- Chapter 6 Chocolate -- Chapter 7 Bananas -- Chapter 8 Coffee -- Lunch -- Chapter 9 Chicken -- Chapter 10 Rice -- Chapter 11 Maize -- Dinner -- Chapter 12 Potatoes -- Chapter 13 Cod -- Chapter 14 Champagne -- Chapter 15 Conclusion. . , English
    Additional Edition: ISBN 3-030-18205-3
    Language: English
    DOI: 10.1007/978-3-030-18206-9
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    Open Access Request
    Charité
  • 5
    Online Resource
    Online Resource
    Climate-smart food / (2019)
    Cham : Springer Nature | Cham :Palgrave Macmillan,
    Details
    UID:
    edocfu_9959085256602883
    Format: 1 online resource (xiv, 201 pages) : , illustrations (some color), charts
    Edition: 1st ed. 2019.
    ISBN: 3-030-18206-1
    Series Statement: Gale eBooks
    Content: This open access book asks just how climate-smart our food really is. It follows an average day's worth of food and drink to see where it comes from, how far it travels, and the carbon price we all pay for it. From our breakfast tea and toast, through breaktime chocolate bar, to take-away supper, Dave Reay explores the weather extremes the world’s farmers are already dealing with, and what new threats climate change will bring. Readers will encounter heat waves and hurricanes, wildfires and deadly toxins, as well as some truly climate-smart solutions. In every case there are responses that could cut emissions while boosting resilience and livelihoods. Ultimately we are all in this together, our decisions on what food we buy and how we consume it send life-changing ripples right through the global web that is our food supply. As we face a future of 10 billion mouths to feed in a rapidly changing climate, it’s time to get to know our farmers and herders, our vintners and fisherfolk, a whole lot better. Dave Reay is Professor of Carbon Management at the University of Edinburgh, UK. He has studied climate change for over 20 years, from warming impacts in the Southern Ocean, through carbon fluxes in forests, to greenhouse gas emissions from wetlands and agriculture. In 2018 he received the Chancellor’s Award for Teaching for his work in climate change education. His latest project involves managing a large area of coastal land in Scotland to regrow native tree species and trap a lifetime’s carbon.
    Note: Chapter 1 Introduction -- Breakfast -- Chapter 2 Orange Juice -- Chapter 3 Wheat Bread -- Chapter 4 Tea -- Chapter 5 Milk -- Break time -- Chapter 6 Chocolate -- Chapter 7 Bananas -- Chapter 8 Coffee -- Lunch -- Chapter 9 Chicken -- Chapter 10 Rice -- Chapter 11 Maize -- Dinner -- Chapter 12 Potatoes -- Chapter 13 Cod -- Chapter 14 Champagne -- Chapter 15 Conclusion. . , English
    Additional Edition: ISBN 3-030-18205-3
    Language: English
    DOI: 10.1007/978-3-030-18206-9
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    Open Access Request
    FU Berlin
  • 6
    Online Resource
    Online Resource
    Climate-smart food / (2019)
    Cham : Springer Nature | Cham :Palgrave Macmillan,
    Details
    UID:
    almahu_9949595434102882
    Format: 1 online resource (xiv, 201 pages) : , illustrations (some color), charts
    Edition: 1st ed. 2019.
    ISBN: 3-030-18206-1
    Series Statement: Gale eBooks
    Content: This open access book asks just how climate-smart our food really is. It follows an average day's worth of food and drink to see where it comes from, how far it travels, and the carbon price we all pay for it. From our breakfast tea and toast, through breaktime chocolate bar, to take-away supper, Dave Reay explores the weather extremes the world’s farmers are already dealing with, and what new threats climate change will bring. Readers will encounter heat waves and hurricanes, wildfires and deadly toxins, as well as some truly climate-smart solutions. In every case there are responses that could cut emissions while boosting resilience and livelihoods. Ultimately we are all in this together, our decisions on what food we buy and how we consume it send life-changing ripples right through the global web that is our food supply. As we face a future of 10 billion mouths to feed in a rapidly changing climate, it’s time to get to know our farmers and herders, our vintners and fisherfolk, a whole lot better. Dave Reay is Professor of Carbon Management at the University of Edinburgh, UK. He has studied climate change for over 20 years, from warming impacts in the Southern Ocean, through carbon fluxes in forests, to greenhouse gas emissions from wetlands and agriculture. In 2018 he received the Chancellor’s Award for Teaching for his work in climate change education. His latest project involves managing a large area of coastal land in Scotland to regrow native tree species and trap a lifetime’s carbon.
    Note: Chapter 1 Introduction -- Breakfast -- Chapter 2 Orange Juice -- Chapter 3 Wheat Bread -- Chapter 4 Tea -- Chapter 5 Milk -- Break time -- Chapter 6 Chocolate -- Chapter 7 Bananas -- Chapter 8 Coffee -- Lunch -- Chapter 9 Chicken -- Chapter 10 Rice -- Chapter 11 Maize -- Dinner -- Chapter 12 Potatoes -- Chapter 13 Cod -- Chapter 14 Champagne -- Chapter 15 Conclusion. . , English
    Additional Edition: ISBN 3-030-18205-3
    Language: English
    DOI: 10.1007/978-3-030-18206-9
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    Open Access Request
    HU Berlin
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