Avocado Anxiety: and Other Stories About Where Your Food Comes From

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In recent years, she has written for The Sunday Times, Scottish Field, the Guardian and The Spectator, among others.

Avocado Anxiety encourages understanding the science behind one's food and demonstrates the global impact of every meal. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. A fascinating book full of surprising facts that will force you to reconsider everything you thought you knew about fruit and vegetables.

We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Trying to make sense of it, environmental journalist Louise Gray tracks the stories of our five-a-day, from farm to fruit bowl, and discovers the impact that growing fruits and vegetables has on the planet.

Instead, it’s hopeful and balanced and still manages to cover an impressive breadth of material without ever feeling overwhelming or preachy. By turns fascinating, moving and funny, Louise Gray gives readers the knowledge they need to make more informed choices about what to eat. Picked by The Times as one of its environment books of the year, journalist Louise Gray tracks the story of our food from farm to fruit bowl, asking what impact our voracious appetites have on the planet. For her second book Avocado Anxiety And Other Stories About Where Your Food Comes From, the author explores the role of fruit and vegetables in shaping our environment. She covered UN climate change talks, GM foods and the badger cull during five years as the Environment Correspondent for The Daily Telegraph.Very enjoyable and well narrated read/listen covering a lot of stuff we should all be trying to learn more about. Above all, how do we stop worrying about our food choices and start making decisions that make a difference? Generally, fruit and vegetables have a lower carbon footprint because it takes a lot less energy to grow a plant than to raise an animal. She has since followed that up with The Cauldron of Life, The Sword of Light, and The Spear of Truth.

However, if the vegetables have been flown in by air freight, such as asparagus from Peru (18kg CO2e per kg), it can be up there with steak. All that unblemished produce would immediately speak to them of a society that had solved the problem of how to feed itself; a society that did not require the majority of people to strain their backs coaxing calories out of the ground. Essential reading for anyone that eats, Avocado Anxiety takes you on a journey through food and its impact on our planet. Louise is passionate about environmental issues, increasingly focusing on how individuals can make a difference through the choices they make, such as the food we eat. I believe that by making the consumer aware we can drive those in power to take seriously the role of food in making our population healthier and our environment more resilient.Horticulturalists are learning how to make space for nature by growing crops such as lettuce on vertical farms indoors, and leaving wild land for birds and other wildlife. Gray, a journalist who specializes in food and environmental issues, is not afraid to get her hands dirty.

In recent years she has written for The Sunday Times, Scottish Field, The Guardian and The Spectator, among others. I can’t completely take away avocado anxiety – I’m not sure I want to, it is a product of living in our age. As a nation we do not eat enough fruit and veg (only a third of adults eat the recommended five-a-day), we need to start filling our plates with vegetables from farmers and growers we trust.Potato farmers are learning how to look after the soil better, largely from watching the organic movement. In a quietly confident manner, Avocado Anxiety makes you think for yourself on matters that can only be described as universally urgent. A vegan diet generally has a lower carbon footprint, unless you are living off exotic fruits and vegetables flown in from abroad. Louise uses a series of stories and real-world examples to show just how complex even the foods we think of as 'simple' are.