“Food as a Climate Solution” (School of the Environment)

Are cultivated meat, seitan, and insect protein the future of food? The outsized climate impacts of traditional animal agriculture are now well known, leading to a consciousness shift away from meat. Innovation in this field offers solutions to ​those substituting the most carbon and water-intense foods, like beef, with items that have a lighter environmental impact. Speakers will include Dr. Laura Scherer from the University of Leiden who will discuss her paper “Meat and Meat Replacements”, CEOs of Blackbird Foods and Hoppy Plant Foods, and a senior scientist working in cultivated meat at the Good Food Institute. Cognizant of the outsized impact animal agriculture has on deforestation, biodiversity loss, surface and groundwater consumption, and GHG emissions, our speakers will discuss new emerging markets as solutions to these issues, and demonstrate how food futures are climate solutions.

 

Vegan catering will be provided for those that sign up.