The food we cultivate and consume has a huge effect on climate change, with agricultural production contributing 20 to 30% of global greenhouse gas emissions. If we are to achieve the international goal of net zero emissions by 2050, we must implement radical but attainable solutions, fast. How can we significantly reduce emissions across key sectors within the food system, while maintaining nutritional balance and food security. How can communities be empowered to feed themselves? How can action on energy and transport, or other cross-cutting challenges, take us further, faster?
Speakers:
Moderator: Somini Sengupta, International Climate Reporter, New York Times
Gonzalo Muñoz, Chile High-Level Climate Champion for COP25
Ertharin Cousin, Distinguished Fellow at the Center on Food Security and the Environment and the Center on Democracy, Development and the Rule of Law
Rebecca Henderson, John and Natty McArthur University Professor, Harvard Business School