Food and Climate Change Without the Hot Air by Sarah Bridle

Author:Sarah Bridle [Bridle, Sarah]
Language: eng
Format: epub
ISBN: 9780857845030
Google: LLMxygEACAAJ
Publisher: UIT Cambridge
Published: 2020-05-15T22:12:12.686185+00:00

Added ingredients

Chicken tikka masala recipes vary wildly, but many people fry chicken in butter with onions , garlic and spices and then simmer with tomatoes and cream. The environmental impact comes mostly from the chicken (Fig. 25.2 , left). The cream and butter cause about a quarter of the emissions, followed by the tomatoes. Even though the spices are the most important sensory ingredient, they hardly make any difference to the total emissions because we add only a few grams at most.

1 g spices = 1 g emissions

Fig. 25.2: Greenhouse-gas emissions estimates for chicken-tikka masala options:

Left: Emissions for chicken tikka masala: two tablespoons of butter, shared between 4 people (7.5 g); an onion, shared between 4 (42.5 g); two cloves of garlic, between 4 (5 g); spices (5 g); passata (100 g); cream (50 g); chicken (125 g); frying for 10 minutes, shared between 4 (2.5 minutes at 2 kW); simmering for 1 hour, shared between 4 people (15 minutes at 2 kW).

Centre: The same as the left panel, but using half the amount of chicken (62.5 g).

Right: The same as the centre panel, but switching butter to vegetable oil (7.5 g) and switching cream to 12.5 g of nut butter.

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