Interview: Pollan Explores Links
Between Biodiversity and Health
In his new book, Cooked
, author Michael Pollan once again delves into issues relating to the connections
Photo by Fran Collin
between the environment and what we eat, and, more broadly, to humanity’s relationship to the natural world. He argues that taking control of cooking may be the single most important step an individual can take to help make the American food system healthier and more sustainable. In an interview with Yale Environment 360
, Pollan talks about how his research led him on a journey that ranged from the monoculture fields of U.S. commodity agriculture to the bacterial world inside the human body. And he notes the fundamental importance of biodiversity — in the landscape and the farm field, as well as in people’s diets. “This may prove to be the key legacy of ecology — what it teaches us about health,” Pollan says. “Who would have thought?” Read the interview
Yale Environment 360 is
a publication of the
Yale School of Forestry
& Environmental Studies
Yale Environment 360
articles are now available in Spanish and Portuguese on Universia
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is now available for mobile devices at e360.yale.edu/mobile
An aerial view of why Europe’s per capita carbon emissions are less than 50 percent of those in the U.S. View the photos.
The 2015 Yale e360 Video Contest winner documents a Northeastern town's bitter battle over a wind farm. Watch the video.
video series looks at the staggering amount of food wasted in the U.S. – a problem with major human and environmental costs. Watch the video.
video goes onto the front lines with Colorado firefighters confronting deadly blazes fueled by a hotter, drier climate. Watch the video.
A three-part series Tainted Harvest
looks at the soil pollution crisis in China, the threat it poses to the food supply, and the complexity of any cleanup. Read the series.