How do we go about feeding a planet that's hotter and more crowded than ever?

Climate One Conversations feature oil companies and environmentalists, Republicans and Democrats, the exciting and the scary aspects of the climate challenge.

I'm Greg Dalton.

The connection between global warming and the dinner table isn't always obvious when we go to the grocery store.

But our choices about how we put food on our plates and what we do with the waste contribute as much as one-third of total greenhouse gas emissions.

How can we continue to feed a growing population without destroying the planet in the process?

The food sector is a place where we're seeing real climate solutions,

and a lot of environmentalists are starting to realize

that farmers who really are both on the front lines of the climate impacts,

but also they're on the front lines of the climate solutions.

Anna Lape is author of Diet for a Hot Planet, the climate crisis

at the end of your fork and what you can do about it. A generation ago, her mother, Frances

Moore Lepe, published the revolutionary Diet for a Small Planet. Anna will join us later to

examine the climate crisis and solutions within our food system, along with author Mark Karlanski,

who's explored global food history and best-selling books about salt, fish, and milk.

First, how is technology changing the food system?

A lot of the people working in the act space are not hands-in-the-dirt people.

You know, they're IT folks, they're mechanical engineers,

electrical engineers. There's a much broader definition, and that's both exciting and

concerning. Amanda Little is a journalism professor at Vanderbilt University who also writes for

the New Yorker and Bloomberg about energy, food, and climate.

Her most recent book is The Fate of Food, What Will Eat in a Bigger, Hotter, Smarter World.

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