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Published: Oct. 5, 2021, 7 a.m.

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?

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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.

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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\u2019s 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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Connect with Nori

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Purchase Nori Carbon Removals

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Join Nori's book club on Patreon

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Nori's website

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Sign up for Nori's weekly newsletter, The Nori Wrap

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Check out our other podcast, Carbon Removal Newsroom

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Email podcast@nori.com

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Resources

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The Sustainable Baker

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The Sustainable Baker on Instagram

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Craft Beef: A Revolution of Small Farms and Big Flavors by Joe Heitzeberg, Ethan Lowry and Caroline Saunders

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IPCC Reports

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J. Kenji Lopez-Alt on Instagram

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Books by Ruth Reichl

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Le Cordon Bleu

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Culinary Institute of America

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Nancy Silverton on Chef\u2019s Table

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Paul Hollywood

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The Great British Bake Off

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The Land Institute

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The Land Institute on Reversing Climate Change EP062

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The Bread Lab

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Fran Costigan

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Lennox Hastie on Chef\u2019s Table BBQ

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Books by Anne Byrn

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