Fossil fuels are hiding in plain sight in our kitchens—powering stoves and cooling refrigerators, plus they're fueling supply chains. They shape how we cook, eat and connect with food. In this episode, we explore how to reduce reliance on fossil fuels in home and commercial kitchens. What counts as a 'clean' cooking fuel in Malawi versus the United States? And what would it take to transform the energy grid powering our food systems? Researchers, chefs, and activists weigh in.

Visit the episode webpage for more resources.

This series is powered by TABLE,IPES-Food and Global Alliance for the Future of Food.

Guests

  • Christa Roth, Cleaner Cooking Coalition
  • Christopher Galarza, Forward Dining Solutions
  • Gabriel Eckhouse, Uppsala University
  • Galina Angarova, SIRGE
  • Nnimmo Bassey, Home of Mother Earth Foundation
  • Errol Schweizer, IPES-Food
  • Georgina Catacora-Vargas, IPES Food

Produced by Matthew Kessler, Anna Paskal and Nicole Pita. Edited by Matthew Kessler. Audio engineering by Adam Titmuss. Cover art by The Ethical Agency. Music by Blue dot sessions.

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