A seminar hosted by students of AUR's MA in Food Studies and the Center for Food Studies at AUR. 10 October, at 19:00 hr.
While the fossil fuel industry is singled out as a primary contributor to greenhouse gas emissions, it's crucial to recognize the substantial impact of our global food system, which accounts for approximately 25-30% of global emissions.听
Climate change impacts the world鈥檚 food and water security, and our food production and consumption are major drivers of environmental degradation. In particular, meat and other animal-based foods impact the climate and the environment through direct methane emissions and intensive demand for land, freshwater, and feed.
Adopted in 2015 by 196 nations, the Paris Agreement set a goal to limit global temperature rise to "well below 2掳C above pre-industrial levels鈥� and pursue efforts 鈥渢o limit the temperature increase to 1.5掳C above pre-industrial levels.鈥� Progress has been sluggish, but as Nobel Prize-winning economist Elinor Ostrom argued, we can all expedite change through actions for mitigation and adaptation at multiple levels through polycentric approaches.
So, where do opportunities lie for innovative solutions at local, national, and regional levels? What are the roles of scientific institutions, civil society organizations, individuals, and the private sector? Where do we see emerging solutions with the potential to shake up the food system? How can we maintain optimism in a challenging field?
鈥淭he climate emergency is a race we are losing, but it is a race we can win.鈥�
Secretary-General of the United Nations听Antonio Guterrez, September 2023.
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Climate Change and the Food System:听听Must We Wait for Global Solutions?听
10 October, 7 pm Auriana Auditorium
- Holger Meinke,听听Chair,听听Independent Science for Development Council (ISDC) of the CGIAR
- Matt Hill, U.S. Prize-Winning Executive Chef, Ruthie鈥檚 All Day
- Michaela Colangelo,听MA Food Studies alumna, Climate Training Manager, The Climate Reality Project, Washington D.C
- Moderators:听听MA Food Studies students Carlotta Cramer, Roxanne Drewry, and Tess Washburn
Holger Meinke, Chair Independent Science for Development Council (ISDC) of the CGIAR
Holger is an Adjunct Research Professor for Global Food Sustainability at the University of Tasmania, Australia, and an internationally renowned leader in climate, agriculture, and food systems research. He chairs the Independent Science for Development Council (ISDC), a body that advises funders of the CGIAR on all science-related matters. Holger is passionate about education that fosters critical thinking and research that leads to impact.听
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Matt Hill, Executive US Prize-Winning Chef, Ruthie鈥檚 All Day
Matt Hill graduated from the Culinary Institute of America in Hyde Park, New York in 2000 and has worked at several distinguished restaurants.听听Matt is also involved in many philanthropic events and charitable organizations, including Share Our Strength, Heart鈥檚 Delight, St. Jude Children鈥檚 Hospital, 星空传媒 Cancer Society, Virginia Hospital, and Doorways for Women and Families.
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Michaela Colangelo,听MA Food Studies alumna, Climate Training Manager,听The Climate Reality Project, Washington D.C
听As Climate Training Manager, Michaela Colangelo coordinates internally across the organization and externally with partner organizations, governments, and civil society groups to develop the content and agenda of the Climate Leadership Corps Trainings, hosted annually around the world. She liaises with Mr. Gore鈥檚 personal team to prepare for his attendance at each training, where he delivers his signature climate presentation, tailored to each geographic location's unique impacts and solutions.
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Moderators:听听MA Food Studies students
Carlotta Cramer,听听a听dual citizen of the UK and Finland, Carlotta graduated from University College London with an academic background in interdisciplinary social sciences oriented towards seeking solutions to complex global challenges.听听
Roxanne Drewry听completed her BA in Humanities, the Arts and Social Thought, at Bard College Berlin.听听She has worked听as听a听research assistant at Hertie School of Governance and Stanford University in the field of political innovation. She is originally from Wisconsin, where her family has a maple syrup farm.
Tess Washburn听is a Registered Dietitian with clinical experience. She also has experience in restaurant management and has served as Assistant Food Service Director at Brookline Public Schools in Massachusetts where she managed food service operations through the Covid-19 pandemic.
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