Food production uses up half of the Earth’s habitable land, and is responsible for nearly a third of global heat-trapping emissions. These emissions come from the growing, processing, transporting, storing, cooking, and disposing of the foods we eat every day, and in the wake of a climate crisis that requires a breadth of bold solutions, emissions from the food cannot be ignored. About 6% – 8% of human-caused emissions could be eliminated if we stopped wasting food, and plenty of other agricultural changes could significantly reduce the carbon footprint of our food.
Joining us to discuss how US states can tackle agricultural greenhouse gas emissions at the state-level are four experts in the field. Amy Brown, the Director of Food and Agriculture Program at NRDC, will discuss the enormous carbon footprint of our food system, and the tools we have to mitigate this environmental impact. Professor Ariel Ardura, from Harvard Law School Food Law and Policy Clinic, will discuss which policies can reduce food waste. From The Good Food Institute, Emily Hennessee will discuss the environmental impacts of animal agriculture, and what a transition to alternative proteins could look like. Finally, Peter Ruddock, the Coordinator of California Food Policy Council, will discuss the climate benefits of regenerative agriculture, and the progress California has made in this space.
- Amy Brown, Director of Food and Agriculture Program at NRDC
- Ariel Ardura, Senior Clinical Fellow, Harvard Law School Food Law and Policy Clinic
- Emily Hennessee, Policy Associate at The Good Food Institute
- Peter Ruddock, California Policy and Implementation Director, COOK Alliance & Coordinator of California Food Policy Council