A 90 minute workshop focusing on the role of food in climate change and the actions that we as consumers can take to reduce our impact. The workshop will be interactive and will include polls, mini-games, group discussion, examination of a sample weekly food shop and thinking about short and long-term goals to reduce individual impact. The aim of the workshop is to demystify the role of food systems in climate change and to inform and empower consumers with knowledge necessary to make informed decisions when shopping for food.

References

Camilleri, Adrian R., Richard P. Larrick, Shajuti Hossain, and Dalia Patino-Echeverri. 2019. “Consumers Underestimate the Emissions Associated with Food but Are Aided by Labels.” Nature Climate Change 9 (1): 53–58. https://doi.org/10.1038/s41558-018-0354-z.
Hoek, A. C., D. Pearson, S. W. James, M. A. Lawrence, and S. Friel. 2017. “Shrinking the Food-Print: A Qualitative Study into Consumer Perceptions, Experiences and Attitudes Towards Healthy and Environmentally Friendly Food Behaviours.” Appetite 108 (January): 117–31. https://doi.org/10.1016/j.appet.2016.09.030.
Kause, Astrid, Wändi Bruine de Bruin, Joel Millward-Hopkins, and Henrik Olsson. 2019. “Public Perceptions of How to Reduce Carbon Footprints of Consumer Food Choices.” Environmental Research Letters 14 (11): 114005. https://doi.org/10.1088/1748-9326/ab465d.
Petersson, Tashina, Luca Secondi, Andrea Magnani, Marta Antonelli, Katarzyna Dembska, Riccardo Valentini, Alessandra Varotto, and Simona Castaldi. 2021. “A Multilevel Carbon and Water Footprint Dataset of Food Commodities.” Scientific Data 8 (1): 1–12. https://doi.org/10.1038/s41597-021-00909-8.
Poore, J., and T. Nemecek. 2018. “Reducing Food’s Environmental Impacts Through Producers and Consumers.” Science 360 (6392): 987–92. https://doi.org/10.1126/science.aaq0216.