Creating the Climate Kitchen

If you had told me twenty or even two years ago that I was going to write a cookbook I wouldn’t have believed you. My career started out in science, where I earned a doctorate in chemistry researching ways to improve solar panels, before spending ten years working on electric cars and renewable energy at a global investment bank.

Mathew Hampshire-Waugh

I always held a deep interest in climate so in 2019 I decided to take the plunge. I quit my job and spent three years researching and writing a non-fiction book on all aspects of global warming. My book ‘CLIMATE CHANGE and the road to NET-ZERO’ shows that a rapid transition to a low-carbon system is not only best for the planet but also the economy. Since publishing the book, I have been working hard to share that message with investors, companies, and environmental groups.

I can now see a clear path to net-zero through new technologies across many of our global systems. But agriculture is very different. Reaching net-zero food will rely more heavily on cultural change in our everyday food choices and eating habits.

I began to ask myself, is it possible to continue to celebrate and enjoy the world’s favorite recipes whilst also protecting the planet?

This question became the inspiration for the Climate Change Kitchen. The idea, to combine my experience in chemistry and finance with my love of cooking - to crunch the numbers, carbon-hack classic recipes, and re-imagine the world’s favorite dishes for a low-carbon future.

The Climate Change Kitchen recipes have, on average, a 75% lower carbon footprint, 20% fewer calories, and 40% less fat with the same serving size and amazing taste. Cook each of the 65 recipes in this book once (instead of the traditional recipes) and you will avoid half a tonne of green-house gas emissions.

GOOD FOR YOU AND GOOD FOR THE PLANET

Mathew Hampshire-Waugh