Wednesday 17 February 2021, 6pm – 7pm
This fourth session in the Earth Convention series explores the huge global impact of food production on the environment and climate change - and indeed on human health. Food production is responsible for a quarter of all the greenhouse gas emissions contributing to global warming, according to a recent study from Oxford University.
However, the environmental impact of different foods varies hugely. One of the most powerful things that we, as individuals, can do to reduce our emissions is change what we eat. And it is increasingly recognised that we cannot achieve our national and international climate targets without overhauling the food system.
This session examines a range of issues with leading experts and innovators who are charting the way forward - from what has been exposed about the global food system by the coronavirus crisis to what constitutes "sustainable eating". How has the food industry evolved since the Second World War? Which part of the food supply chain is most carbon intensive and can we find a solution to food waste? What can consumers and governments do to encourage farmers, businesses and retailers to reduce their carbon emissions?
Find out more and register.
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