Details
The way we eat has a big impact on the climate. “The world’s food system is responsible for about one-quarter of the planet-warming greenhouse gases that humans generate each year. That includes raising and harvesting all the plants, animals and animal products we eat — beef, chicken, fish, milk, lentils, kale, corn and more — as well as processing, packaging and shipping food to markets all over the world”*, and dealing with the food waste.
We use half of our land for food production. Whilst we waste 30% of the food.
But choosing the right diet can be quite complicated. Changing our food habits for the climate might be not motivation enough. As what we eat is also cultural social and a big part of joy in life. People everywhere in the world need good food. To feed more people within the planetary boundaries is an immense challenge.
We are forced to rethink: what is on our plate? Which changes are we willing to make and which change in agricultural policy should we support?
Is it better to eat bio from the other part of the world than conventional but locally? Is it possible for more people to become vegan? Is it doable just to have local meat on Sunday? Is it possible for global agriculture to go Bio? Is it really sustainable that the world's so-called super grains are available to us? From teff to quinoa to avocados?
We want to discuss this subject and find out together what is the best choice depending on our life conditions and budget. Which trade-offs do we have to make as long the system is not adapted to make it easier to have a better choice.
How is actually the world eating? We will use the statistics from “Our World in Data” and we will have a look on the interactive map at “CarbonBrief”.
Finally, we will have a look at how local food production businesses and neighborhood food initiatives can create social impact with the perspective of the Doughnut Economy, using the SDG’s and MAEX indicators. Based on the results of this, we will work on a proposal for a Food Coop at the Kaskantine!
Everyone is welcome to join the conversation no matter your dietary choice and experience or expertise in this subject.
For this Discussion we will be using the following resources :
Interactive: What is the climate impact of eating meat and dairy?
https://interactive.carbonbrief.org/what-is-the-climate-impact-of-eating-meat-and-dairy/
From Our world in data: Environmental Impacts of Food Production
https://ourworldindata.org/environmental-impacts-of-food
Article from the New-York times, optional if you can access it (7 free articles per year):
“Your Questions About Food and Climate Change, Answered. How to shop, cook and eat in a warming world".
*https://www.nytimes.com/interactive/2019/04/30/dining/climate-change-food-eating-habits.html?mtrref=www.ecosia.org&assetType=PAYWALL)
The way we eat has a big impact on the climate. “The world’s food system is responsible for about one-quarter of the planet-warming greenhouse gases that humans generate each year. That includes raising and harvesting all the plants, animals and animal products we eat — beef, chicken, fish, milk, lentils, kale, corn and more — as well as processing, packaging and shipping food to markets all over the world”*, and dealing with the food waste.
We use half of our land for food production. Whilst we waste 30% of the food.
But choosing the right diet can be quite complicated. Changing our food habits for the climate might be not motivation enough. As what we eat is also cultural social and a big part of joy in life. People everywhere in the world need good food. To feed more people within the planetary boundaries is an immense challenge.
We are forced to rethink: what is on our plate? Which changes are we willing to make and which change in agricultural policy should we support?
Is it better to eat bio from the other part of the world than conventional but locally? Is it possible for more people to become vegan? Is it doable just to have local meat on Sunday? Is it possible for global agriculture to go Bio? Is it really sustainable that the world's so-called super grains are available to us? From teff to quinoa to avocados?
We want to discuss this subject and find out together what is the best choice depending on our life conditions and budget. Which trade-offs do we have to make as long the system is not adapted to make it easier to have a better choice.
How is actually the world eating? We will use the statistics from “Our World in Data” and we will have a look on the interactive map at “CarbonBrief”.
Finally, we will have a look at how local food production businesses and neighborhood food initiatives can create social impact with the perspective of the Doughnut Economy, using the SDG’s and MAEX indicators. Based on the results of this, we will work on a proposal for a Food Coop at the Kaskantine!
Everyone is welcome to join the conversation no matter your dietary choice and experience or expertise in this subject.
For this Discussion we will be using the following resources :
Interactive: What is the climate impact of eating meat and dairy?
https://interactive.carbonbrief.org/what-is-the-climate-impact-of-eating-meat-and-dairy/
From Our world in data: Environmental Impacts of Food Production
https://ourworldindata.org/environmental-impacts-of-food
Article from the New-York times, optional if you can access it (7 free articles per year):
“Your Questions About Food and Climate Change, Answered. How to shop, cook and eat in a warming world".
*https://www.nytimes.com/interactive/2019/04/30/dining/climate-change-food-eating-habits.html?mtrref=www.ecosia.org&assetType=PAYWALL)
