Paul's work focuses on the environmental impact of human consumption, with a focus on climate change, energy, and food. He is passionate about science communication and his research has appeared in outlets such as The New York Times, the BBC, and Scientific American. Paul has recently finished a textbook on Food Sustainability, which will be out with Oxford University Press at the start of 2019.
Paul is a physicist by training, his Ph.D. is from the University of Auckland (New Zealand), where he developed techniques for improving wind energy generation in mountainous terrain. Paul has worked in industry, NGOs, and academia. He has worked at the Royal Society of New Zealand, providing expert scientific advice to the New Zealand Government.