Nearly a quarter of all greenhouse gas emissions is tied to the food we eat, but it is possible to eat more sustainably. A group of restaurants, cities, hospitals and companies that have taken the Cool Food Pledge are committed to cutting their food-related emissions by 25% by 2030. They’ve found it’s possible to eat tomorrow’s climate-friendly diet today, through easy changes that don’t compromise on flavor or cost. Edwina Hughes, Richard Waite and Gerard Pozzi present new data showing how. Read More.