An urgent health and environmental challenge is how to provide nearly 10 billion people with healthy and sustainable diets by 2050. Currently, the types of food we eat, the ways we produce it, and the amounts wasted or lost threatens human health and environmental sustainability while also contributing to climate change. Psychology can help intervene in the human behaviours that contribute to unsustainable methods and promote the changes required to transform the global food system. During this colloquium, a group of experts will discuss findings from the recently published EAT-Lancet report on Healthy Diets from Sustainable Food Systems and the newly revamped Canadian Food Guide to explore how this knowledge can be used to create a food system transformation locally and globally.
Keynote Speech: Delivering Healthy & Sustainable Diets to all Canadians
Brent Loken, Director of Science Translation, EAT
Courtney Howard, CAPE-Canadian Associations of Physicians for the Environment
Evan Fraser, Director of Arrell Food Institute, Univ. of Guelph will moderate the panel discussion
Susan Clayton, Whitmore-Williams Professor of Psychology-Wooster
Tammara Soma, Assistant Professor (Planning), School of Resource and Environmental Management-SFU
Hannah Wittman, Professor, Academic Director, Centre for Sustainable Food Systems at UBC Farm
Ned Bell, Executive Chef, Ocean Wise, Chefs for Oceans
Clifford Atleo, Kam’ayaam/Chachim’multhnii, Assistant Professor, School of Resource and Environmental Management-SFU
This event is sponsored in part by the Pacific Institute for Climate Solutions.