On April 3, 2019, the MA Program in Food Studies and the Center for Food Studies hosted a guest lecture on 'Eating for 1.5°C: Contested pathways to ‘cooler’ diets' by Dr Colin Sage, Department of Geography, UCC & Chair of the Cork Food Policy Council.

Last October, the Intergovernmental Panel on Climate Change (IPCC) produced a report on why we should endeavor to limit global warming to no more than 1.5°C.  This briefly triggered media attention on the need to decarbonize transport and energy sectors leading to zero emissions by 2040. Since then, the EAT-Lancet report has thrown a sharper spotlight on the environmental and human health consequences of meat and dairy consumption. This has led to a predictable backlash from incumbent interests invested in the status quo. Finding ways toward more sustainable food systems is increasingly center stage, and requires the broadest engagement with stakeholders from across the agri-food industry, especially farmers. It also demands serious societal debate if we are to avoid polarisation into trivial tropes such as burger-eating gilets jaunes and placard-waving vegans. So, how can we build a sustainable food system that provides nutrition and fulfillment for all, while not contributing to further heating of our planet?

To find out what pathways Colin Sage discussed with the audience, watch the videos of the lecture below.