Our expert panel discussed how and whether the food system both in the UK and globally, can reach net zero, what progress has been made and how we, as individual consumers play a part.
You can read the event report here and watch the recording here:
Our panel:
Chair:
Professor Howard Griffiths, Dept of Plant Sciences, University of Cambridge
Howard Griffiths is Co-Chair of Cambridge Global Food Security IRC, and has helped to establish Cambridge as a major centre for crop sciences, in collaboration with NIAB. A key focus of his work is strengthening capacity for research in agricultural technologies in UK, India and key partners in Africa, focussing on health, nutrition and equal opportunities. He was the principal investigator on the UKRI GCRF-Growing research capacity TIGR2ESS and MillNETi programmes.
Speakers:
Professor Sarah Bridle, Chair in Food, Climate and Society, University of York
Sarah Bridle is transdisciplinary researcher driven by the need to tackle climate change, focusing on a quantitative approach to helping transform food systems. Sarah’s research focuses on synthesising, exploring and effectively communicating environmental and nutrition impacts of different dietary options, with the aim of driving changes in food production methods and portfolios to be healthy for people and planet. Sarah’s book, Food and Climate Change – Without the Hot Air was published in September 2020 by UIT Cambridge.
Dr Adam Pellegrini, Associate Professor, Dept of Plant Sciences, University of Cambridge
Adam’s research leverages basic science to create a forward-looking research program that works with industry and government to identify the research advances needed for successful implementation of climate change solutions.
Dr Emma Garnett Researcher in Health Behaviours, LEAP, University of Oxford
Emma's research focuses on testing different approaches to shift behaviour towards more sustainable, more plant-based diets. More generally, Emma is interested in understanding how we fairly overcome economic, political and social barriers to reaching Net Zero conserving biodiversity and reducing inequality.
Dr Sophie Attwood, World Resources Institute
Sophie Attwood is a behavioural scientist who helps people to switch to healthier and more sustainable diets and reduce food waste. She has worked with organisations including World Resources Institute, Meta, Google, Sainsbury’s, Lidl, the Neom Project, Public Health England, Nuffield Health. Her work has featured in a range of international media outlets including Reuters, Forbes, The Guardian, and the World Economic Forum.