These recipe excerpts are from Cathy Katin-Grazzini’s new book, Love the Foods That Love the Planet. Reprinted with permission from Health Communications, Inc. Photography by Giordano Katin-Grazzini.

Juicy, earthy, creamy, peppery, with just the right balance of sweetness and acidity, this salad includes tiny roasted gold and red beets, pink grapefruit, and red mandarin orange. Small colorful radishes, slivers of shallot, and arugula add their peppery sharpness and crunch. Then the whole shebang is dotted with soy labneh (yogurt cheese), dill, and scattered pistachio nuts. This salad doesn’t require dressing, but if you prefer one, I include one on the next page.

Grapefruit grown in the United States has a climate footprint of 0.11 kg CO2eq per kg, with 21% of emissions from fertilizer production, 20% from in-field bacteria, 6% from off-field bacteria, 9% from draining wetlands, 2% from soil amendment emissions, 11% from pesticide production, 28% from farm machinery, and 2% from irrigating orchards. GHG produced from orange cultivation in the United States is almost identical to grapefruit grown here. Pistachios grown in the United States have a climate footprint of 2.0 kg CO2eq per kg, with 13% of emissions coming from fertilizer production, 12% from in-field bacteria, 4% from off-field bacteria, 4% from draining wetlands, 2% from pesticide production, 57% from operating farm equipment, and 7% from powering irrigation pumps. For climate challenges facing the U.S. citrus production, see page 401.