Love the Foods That Love the Planet

"Climate-concerned chefs, ethical vegans or vegetarians, and anyone ready to cool down with cashew milk while steaming about the sustainability of soy will benefit from these climate-conscious culinary coups, with a climate-friendly cherry on top (in the forms of cherry nests and clafoutis aux cerises)."—Library Journal

“I’ve traveled the world many times over, learning firsthand how the happiest and healthiest communities know exactly where their food comes from and how it was grown—only to return to a “modern” world where a team of chemists is needed to understand what’s really on my plate. After Cathy Katin-Grazzini used good, fresh food to help save the life of someone she loves, she now shares the kind of recipes that can help heal the planet through the power of regenerative farming and smarter food chains. I’m grateful for her delicious wisdom and all these ways to turn anxiety into action, one meal at a time.”
—Bill Weir, CNN anchor and Chief Climate Correspondent

“As both a foodie and a climate advocate, Love the Foods That Love the Planet honestly had me at the delectable cover. But the contents are every bit as delicious. Supplemented by mouthwatering images of recipes from around the world that are based on locally sourced and sustainable ingredients, Cathy Katin-Grazzini takes us on an amazing cultural and culinary journey, providing us with constant reminders, along the way, of how amazing our planetary home is and how important it is to preserve it.”
—Michael E. Mann, Presidential Distinguished Professor of Earth & Environmental Science at the University of Pennsylvania and author of Our Fragile Moment: How Lessons from the Earth’s Past Can Help Us Survive the Climate Crisis

“You’ll do the planet a favor—and your body and your tongue a favor at the same time!”
—Bill McKibben, author of The End of Nature

“Planet-friendly food can often seem dull and uninspiring. Cathy Katin-Grazzini is on a mission to change that. Her cookbook will change your perception of what conscious cooking really looks like. It’s unique because it pairs scientific research with delicious recipes: from sauces and starters to tempting mains and desserts.She shows us that we can reduce our carbon footprint while increasing the taste factor at the same time. It’s not about sacrifice or what we’re giving up. I’m now off to try some myself.”
—Hannah Ritchie, senior researcher at the University of Oxford and author of Not the End of the World: How We Can Be the First Generation to Build a Sustainable Planet

“Mouth-watering recipes to feel good about. A sustainable food system is as essential as leaving the fossil fuel in the ground. This book explains why it matters so much, and how to make it delicious at the same time.”
—Mike Berners-Lee, best-selling author of There Is No Planet B: A Handbook for the Make or Break Years

“Our diets are major contributors to our carbon footprints, but food is one of life’s great pleasures. This inventive cookbook celebrates superb food paired with doing right by the climate we depend on and leave for our children. Like all real climate solutions, a plant-based diet is not a sacrifice but an upgrade, with multiple benefits, from our personal health to the health of our planet. Here’s your guidebook to cooking up a better and more delicious world.”
—Susan Joy Hassol, Director, Climate Communication,
author of the first three U.S. National Climate Assessments