Food production makes up about 12% of our global emissions—that comes not only from the kinds of food we eat (like beef, which is one of the highest-emission foods you can eat), but how we grow and make it. The city of Copenhagen set an ambitious goal to reduce emissions from all its public kitchens by 25% by this year, 2025—but can they pull it off? Ryan and Anjali investigate Copenhagen’s strategies, from stepping up school menus to tackling food waste, and answer the most important question of all: can sustainable food actually taste good?
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