We’ve all heard red meat is bad for the planet. But what about baked goods? In this episode, host Caroline Saunders talks with Kari Hamerschlag from Friends of the Earth to learn about the carbon impact of common baking ingredients like flour, eggs, and that holy grail of all things that flake – butter. And what we learn may require a new way of baking. We follow vegan pastry chef Juan Gutierrez through the practice of plant-based pastry, and come out the other end with some tips for low-carbon baking and a recipe for vegan oreo cruffins, available on www.sustainablebaker.com.
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More Resources
Follow pastry chef Juan Gutierrez on Instagram
Read the Meat Eater’s Guide to Climate Change + Health
Check out Friends of the Earth US’s work at www.foe.org