By Andrew Bolt ~
Here in Australia, we actually pay academics to tell us how to cook spaghetti bolognese in a way that causes the least global warming.
Fight global warming by reducing CO2 emissions from your spaghetti bolognaise! This is the recommendation of two academics associated with Melbourne’s RMIT University who have found that the farm-to-fork “Global Warming Potential” (GWP) of pasta with meat sauce can be significantly reduced by eliminating beef and substituting kangaroo…
The Journal of Cleaner Production study, reprised at The Conversation, is by RMIT Principal Research Fellow Karli Verghese and Stephen Clune, senior lecturer in sustainable design, Lancaster University and formerly an RMIT Research Fellow. The authors say, “We hope that chefs, caterers and everyday foodies will use this information to cook meals without cooking the planet.”
A Conversation commenter, William Hollingsworth, self-identifying as “a Marxist monarchist”, suggests another planet-saving refinement to our favorite family fare. “Reduce the footprint for spaghetti bolognaise even further by cooking it in one pot, not by boiling the spaghetti separately which doubles the amount of energy needed for cooking and adds another pot to be washed up. Tastes just the same,” he says.
Andrew Bolt writes for the Herald Sun, Daily Telegraph, and The Advertiser and runs Australia’s most-read political blog. On week nights he hosts The Bolt Report on Sky News at 7pm and his Macquarie Radio show at 8pm with Steve Price.