From Farm to Fork: The climate impact of our food
Registration link here Examining how the journey of our food impacts the climate.
Registration link here
About this Event
Climate impacts occur at every point in the journey of our food. Food production is responsible for 25% of the world’s greenhouse gas emissions, though up to a third of this food is wasted, either lost along the supply chain or discarded by retailers or consumers.
In this interdisciplinary session you will hear from leading researchers about the climate impacts of the food supply chain, including sustainable agriculture, consequences for consumer behaviour, and food waste.
- Professor Steve Banwart, Director of the Global Food and Environment Institute and University of Leeds Leadership Chair in Integrated Soil / Agriculture / Water research
- Dr Christian Reynolds, Senior Lecturer at the Centre for Food Policy, City University
- Dr Carrie Bradshaw, Lecturer in Law, University of Leeds
- Professor Caroline Orfila, Professor of Plant Biochemistry and Nutrition, University of Leeds
Find out more about how University of Leeds researchers are collaborating with food producers, policymakers and businesses worldwide to develop sustainable food systems in the face of the Earth’s changing climate.
Part or all of this online event may be recorded and shared as part of post-event content online. We will clearly indicate during the session when the recording will commence and end. If you would like to find out more about our recording policy, or opt-out of this activity, get in touch with the team: [email protected]
The organiser’s privacy notice details how they use your data, what they use it for, how they keep it safe and how you can opt out of any data processing activities.
(Wednesday) 4:30 pm - 5:30 pm