Earth Day is a good time to think about what we’re eating and its impact on the planet. While chefs have long played a role in changing our ideas about food, Alice Waters and other sustainable foodies may have some international competition brewing, if Lars Charas has anything to say about it.

As evidence mounts that our food needs will soon outstrip our food supply—a recent estimate by the World Resources Institute suggests that crop production needs to increase by 70 percent by 2050 to meet demand—Charas, a Danish chef and geographer, is releasing a book this May to call on chefs to rethink the human diet in the face of limited resources and climate change.

This means meals with more