According to Oxfam, most people will experience climate change through the impact on
- their food
- what we eat
- the price we pay
- and the availability and choice on supermarket shelves.
Now is the time to ask questions about where food comes from and the production processes involved before it lands on your plate.
Join the panel to discover how climate change will affect your weekly shop and the practical changes you can make to minimise your carbon footprint – from re-thinking food miles to innovative urban farming, or embracing new forms of bug foods.
Professor Sarah Bridle, University of York, author of Food and Climate Change – without the hot air
Sarah Bridle is Professor of Food, Climate and Society at the University of York, driven by the need to tackle climate change, focusing on a quantitative approach to helping transform food systems to steward change to new kinds of futures. Sarah has a unique combination of research expertise including interpreting large data sets using statistical methods on food, and astrophysics. Sarah leads Take a Bite out of Climate Change providing free resources to help understand the climate impacts of food and Sarah's book, Food and Climate Change - Without the Hot Air was published in 2020 by UIT Cambridge.
Professor Jennie Macdiarmid, The Rowett Institute, University of Aberdeen
Jennie Macdiarmid is a Professor of Sustainable Nutrition and Health at the University of Aberdeen and Director of Centre for the Interdisciplinary Challenges in Health, Nutrition and Wellbeing. She leads a research programme on sustainable diets, nutrition security and global food systems, which sits at the nexus of nutrition, environment and behaviour. She published the first study to combine nutrient requirements for health with climate change targets to illustrate the principles of sustainable diets and a co-author of the joint Food and Agriculture Organisation and World Health Organisation report on the Guiding Principles for Sustainable Healthy Diets.
Abi Mordin, Glasgow City Food Plan
Abi is a founder member of Propagate and a seasoned food activist. She has been working across community and local food projects for over 20 years, and is passionate about food sovereignty and resilience. An experienced grower, facilitator, practitioner and researcher - Abi's inclusive and collaborative attitude encourages everyone to be involved in thinking about and creating sustainable food systems. Abi is co-founder of Glasgow Food Policy Partnership, and the Dumfries and Galloway Sustainable Food Partnership (after moving to D&G last year) and holds an MSc in Food Security.
Pete Ritchie, Nourish Scotland
Pete Ritchie is director of Nourish Scotland. He also currently runs a small organic farm in the Scottish Borders.
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