Jump to content

Next in Food Sustainability and Climate Change


Event details

--> RSVP to this event


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


Radcliffe Institute for Advanced Study

Recommended Comments

There are no comments to display.

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Create New...