Talk to focus on global food system
Josette Lewis from the UC Davis World Food Center will be talking about Agriculture, Food & Nutrition from Local to Global on April 23. This date has changed, it had been scheduled for April 9.
Lewis is associate director of the World Food Center, which was launched in 2013.
What does it take to feed 9 billion people? How does our food system encourage California agriculture to remain globally competitive, while reducing poverty in low-income countries? How can we deliver healthier outcomes for malnourished communities in Asia and Africa, while reducing rising obesity rates around the world? A food system that meets growing global demand must lower our environmental footprint as well.
Delivering solutions that address the complexity of these trade-offs requires connecting partners from areas spanning scientific excellence, innovation, policy and industry.
The program will begin at 6pm, happy hour begins at 5:30 at the Tahoe Science Center, 291 Country Club Drive in Incline Village on the campus of Sierra Nevada College. Cost is $5.
For more information or directions call 775.881.7566, or go online. To register, go online.
Hello:
“Lowering our global footprint” and the aim of this talk should be all about the SOIL – 2015 is the ‘Year of the Soil’ – “California agriculture”. now absent significant amounts of water, needs also to replenish soils that are leached from too many pesticides, not enough crop rotations (replenish the organisms); at the same time the resurgence & growth of the Farmer’s Markets on local levels (a 400% increase in just the last few years) can encourage the same suggestions for any neighborhood, through the UC Davis local Master Gardeners classes. . .
There are 9 planetary boundaries (from Stockholm Resilience Center) and ‘food’ is tied to all 9 of them, even though 4 of the 9 are being adversely affected by our behaviors. . .
So the healthier we eat, the better off the planet will be, as a lot of dysfunctional aspects are offset with robust & vital nutrition. . .