Next in Food Sustainability and Climate Change
Event details
The Next in Science series provides an opportunity for early-career scientists whose creative, cross-disciplinary, and cutting-edge research is thematically linked to introduce their work to non-specialists, fellow scientists, and one another.
What does climate change mean for our food systems? How do our food production and consumption habits contribute to the climate crisis? The four speakers in this year’s program will explore the complex interplay of food and climate change, challenging and illuminating our unsustainable relationships with meat and water, soil and sea. The presentations will adopt both regional and international perspectives—from the depletion of fish stocks in the United States to crop failures in rural communities in the Global South—while highlighting mitigation and adaptation strategies in these areas.
Speakers and Presenters
Kimberly Oremus, assistant professor, School of Marine Science and Policy, College of Earth, Ocean and Environment, University of Delaware
Angela J. Rigden, assistant professor, Department of Earth System Science, University of California, Irvine
Niki Rust, head of Land, Agriculture, and Nature, UK Climate Change Committee
Divya Solomon, doctoral student, Resource, Policy and Behavior, School of Environment and Sustainability, University of Michigan
Organizer
Radcliffe Institute for Advanced Study
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