Climate change is already affecting our food systems. But have you ever considered how rising temperatures might impact access to the pastries you love? What if you could no longer enjoy a croissant with your coffee in the morning? Or indulge in a slice of cake on special occasions?
Caroline Saunders is the host of the Sustainable Baker podcast, coauthor of Craft Beef, former chief-of-staff at Grist and soon-to-be student in the pastry track at Le Cordon Bleu in Paris. On this episode of Reversing Climate Change, Caroline joins Ross to share her interest in developing sustainable recipes and explain how her career path reflects her passions for climate and dessert.
Caroline describes her concerns around climate change and the future of dessert, discussing what spices are at risk and how we can help grains adapt to rising temperatures. Listen in for Caroline’s insight on what it looks like to bake without dairy and find out how to make your favorite desserts more sustainably!
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Resources
The Sustainable Baker
The Sustainable Baker on Instagram
Craft Beef: A Revolution of Small Farms and Big Flavors by Joe Heitzeberg, Ethan Lowry and Caroline Saunders
IPCC Reports
J. Kenji Lopez-Alt on Instagram
Books by Ruth Reichl
Le Cordon Bleu
Culinary Institute of America
Nancy Silverton on Chef’s Table
Paul Hollywood
The Great British Bake Off
The Land Institute
The Land Institute on Reversing Climate Change EP062
The Bread Lab
Fran Costigan
Lennox Hastie on Chef’s Table BBQ
Books by Anne Byrn

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