Wednesday 25 November 2020 6:30pm to 7:30pm
About
This lively webinar about what sort of diet is best for us and our planet, featured lots of interaction between our six expert panellists and a highly engaged audience of just over 200 people keen to know more.
Audience questions ranged from, ‘Should people on a plant-based diet take supplements?’ to ‘Is it better to eat locally sourced animals or overseas plants?’ Thanks to the energy and enthusiasm of our panel almost all questions were answered, either on-screen in the webinar’s Q&A function, or verbally, as our Chair fielded questions and bowled them out to the appropriate panellists, who covered topics from genetics to crop-rotation in their answers.
Over 60% of respondents to our audience survey said that they had either researched one of the topics discussed, following the event, or had made changes to their diet as a result of attending. One audience member summed up the event’s effect as follows: ‘I’m slowly going plant based…watching the event literally was a GAMECHANGER for me.’
More about our Panel:
Howard Griffiths (Chair), Co-Chair of Cambridge Global Food Security IRC, Professor of Plant Ecology, Department of Plant Sciences, University of Cambridge.
Giles Yeo, author of Gene Eating, presenter of BBC2's Trust Me I'm a Doctor, and Principal Research Associate, Department of Clinical Biochemistry, University of Cambridge.
Louise Palmer-Masterton, founder of Stem & Glory plant-based restaurants in Cambridge and London UK.
David Willer, Zoologist, University of Cambridge Conservation Research Institute.
Emma Garnett, Prince of Wales Junior Research Fellow in Sustainable Consumption, University of Cambridge.
David Goldman, sports nutritionist, exercise physiologist and chief science advisor for The Game Changers, a critically acclaimed documentary about the rise of plant-based eating in professional sports.
John Pawsey, organic farmer and former Chair of the NFU Organic Forum.
An #AnnualFoodAgenda event, organised by the University of Cambridge, powered by EIT Food, supported by the EIT, a body of the European Union. Text supplied by Abigail Youngman.