Food Systems Seminar

Food Systems in the Age of Climate Change Winter 2020

Co-hosted with CHanGE (Center for Health and the Global Environment)

Our winter seminar explores climate impacts in the context of Pacific Northwest Food Systems.

Every aspect of the food system is impacted by and has an impact on climate. Greenhouse gas emissions and contributions to climate instability or resilience are determined by what we eat, how that food is produced and harvested, how far it travels, and whether the food is wasted or resources are recovered. Climate change impacts which foods will grow and be available, their nutritional outcomes, and the occupational health of front-line agricultural workers. 

The series highlights local and regional experts to offer unique perspectives on topics relating to this theme. Speakers will consider challenges and opportunities of terrestrial and aquatic food systems, soil health, labor, and natural resources such as water, energy, air, and ecological systems. The seminar invites individual and institutional reflection on the path toward food system resilience, climate justice, and the knowledge, research, and actions needed at this time.  

Session Details

• Time: Tuesdays from 12:30 p.m. – 1:20 p.m.
• Location: Guggenheim Hall, Room 220
• Winter 2020 Seminar Schedule (pdf)

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Past Schedules

• Autumn 2019 – Food Justice: Intersections of Identity & Place
  
• Winter 2019 – Aquatic Food Systems, Nutrition, and Health
• Autumn 2018 – Cultivating Sustainable Food Systems to Improve Nutrition, Health, and Equity
• Winter 2018 – Aligning Food Systems with Nutrition and Health
• Autumn 2017 – Water, Food, and Nutrition Security
• Winter 2017 – Food Equity and Population Health
• Autumn 2016 – Feeding Nine Billion: Climate, Nutrition, and Population Health
• Winter 2016 – Food Entrepreneurs
• Autumn 2015 – Food, Culture, and Society
• Winter 2015 – Global Nutrition and Food Justice
• Autumn 2014 – Sustainable Food and Nutrition Security
• Winter 2014 – Marketing Food, Nutrition, and Health

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