Sat 16th February 08 | 1:00pm - 2:00pm
Feast tent
hosted by | Griffith University
We (almost) unanimously agree Australians must significantly reduce our carbon emissions. In this presentation I will argue that we often overlook one of the most direct ways we can do this – through our daily food choices. Over 20 percent of global carbon emissions are associated with our agriculture and food systems. In short, the decisions we make about what food we eat and the types of agricultural systems we support have a significant impact on our carbon emissions. This presentation will demonstrate the extent to which our diet relies on fossil fuels. We will explore the adverse environmental impacts arising from dining on a global and industrial menu. Participants will then break into small groups to explore alternatives – including local food, organics and fair trade – that might reduce these adverse environmental impacts. Participants will have the opportunity to share their experiences, and will leave with new ideas to eat sustainably.
Dr Kristen Lyons
Dr Kristen Lyons is a Senior Lecturer at Griffith University, where she teaches Science, Technology and Society and Food Politics. Kristen has been engaged in social research on the development of organic food systems for the last 12 years. She has been invited to address national and international audiences on this research, and has published widely in this area. Along with her co-authors, she has recently published ‘Going Organic: Mobilising Networks for Environmentally Responsible Production’. In addition, Kristen volunteers with Friends of the Earth, and has been actively involved in a number of food related campaigns, including the Just Foods and Nanotechnology campaigns.