22-25 July 2021 Jodrell Bank Observatory

Edible Climate Change

There is an impending perfect storm of pressure on our food production system, with increasing population and changing consumer tastes, in the face of rising temperatures and extreme weather events. Tim Gore, head of food policy and climate change for Oxfam, said “The main way that most people will experience climate change is through the impact on food: the food they eat, the price they pay for it, and the availability and choice that they have.”. Yet, at the same time, food production is a bigger contributor to climate change than transport. A 2014 Chatham House report states “Dietary change is essential if global warming is not to exceed 2C.”. In this talk I will examine the science behind these statements, and discuss how science might be able to help reduce the impact of food on climate change.

This talk is hosted by Sarah Bridle


Sunday 2017