Climate change and our food system are inextricably linked, yet most people are unaware of the ways in which our everyday choices about food affect the environment.
Conversely, while we are focused on how climate change may affect global temperatures and the polar ice cap, we have not spent much time discussing how climate change may severely impact our food system.
This panel will focus on future food production and the importance of land stewardship, biodiversity, urban planning, and much more. Come to learn how every person - whether a consumer or a policy-maker - can address climate change through how and what we eat- Slow Food Nation
Bio
Aaron (Ari) Bernstein
Aaron Bernstein , M.D., is a Research Associate at the Center for Health and the Global Environment at Harvard Medical School, and pediatrician at Children's Hospital Boston, an affiliate of Harvard Medical School.
Bernstein is also the co-author of Sustaining Life.
Mark Hertsgaard
Mark Hertsgaard, an independent journalist based in San Francisco, is the author of five books that have been translated into sixteen languages. He covers climate change for Vanity Fair, The Nation, Time and Die Zeit and has written for many of the world's leading newspapers and magazines.
Mark Hertsgaard is the author of five books that have been translated into sixteen languages, including Earth Odyssey: Around the World In Search of Our Environmental Future and On Bended Knee: The Press and the Reagan Presidency.
A correspondent for Link TV and The Nation and L'espresso magazines, he has written for The New Yorker, Vanity Fair, Time, The Guardian, Die Zeit and other leading publications around the world. His next book is called, Hot: Living Through the Storm: Surviving the Next 50 Years of Global Warming.
Patrick Holden
Patrick Holden has been director of the Soil Association since 1995. He has been involved in the organic movement for 30 years, initially as a full time organic farmer and for the last 15 years working firstly for British Organic Farmers and then for the Soil Association.
He has a 93 hectare mixed organic farm in west Wales. He was awarded the CBE in 2005 for services to organic farming.
Wes Jackson
Wes Jackson, President of The Land Institute, earned a BA in biology from Kansas Wesleyan, an MA in botany from University of Kansas, and a PhD in genetics from North Carolina State University.
He established and served as chair of one of the country's first environmental studies programs at California State University-Sacramento and then returned to his native Kansas to found The Land Institute in 1976.
He is the author of several books including New Roots for Agriculture and Becoming Native to This Place and is widely recognized as a leader in the international movement for a more sustainable agriculture. He was a 1990 Pew Conservation Scholar, in 1992 became a MacArthur Fellow, and in 2000 received the Right Livelihood Award (called the "alternative Nobel prize").
Anna Lappe
Anna Lappe is a national bestselling author and advocate for sustainability and food justice.
A founding principal of the Small Planet Institute and Small Planet Fund, Anna is the co-author of Hope's Edge: The Next Diet for a Small Planet and Grub: Ideas for an Urban Organic Kitchen. Her writing has been published in the International Herald Tribune, Washington Post, San Francisco Chronicle, New Scientist, and Los Angeles Times, among other outlets.
She has appeared on PBS, CBC, NBC, and FoxNews and is the host of MSN's Practical Guide to Healthier Living and the public television series, The Endless Feast. From 2004 to 2006, Anna was a Food and Society Policy Fellow, a national program of the WK Kellogg Foundation. She is currently at work on a book about the industrial food system and climate change.
Carl Pope
Carl Pope is the Executive Director of the Sierra Club, an American environmental organization founded by conservationist pioneer John Muir in 1892.
Pope was appointed to his position as Executive Director in 1992, the club's centennial.
Form of animal husbandry that uses mammals, primarily cows, for the production of milk and products processed from it (including butter, cheese, and ice cream). Though cattle, goats, and sheep have been kept for the production of dairy products since the earliest historical times, modern dairy farming resulted from the technological advances of the past hundred years: the factory system for processing; sterile storage; refrigeration, fast vehicles and paved roads; and pasteurization and the enforcement of food-safety laws. Outstanding dairy breeds include the Holstein, Guernsey, Jersey, Ayrshire, and Brown Swiss.
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