Can we eat our way to sustainability? As concerns about climate change and ecological collapse grow, food companies have claimed more and more often that their products are sustainable, carbon-negative, or “climate-smart.” But what do these mean? The answer is anything but simple. Come learn about how to navigate the increasingly tricky waters of sustainable eating, and the science behind sustainable food system design.
Speaker Dr. Rivka Fidel is an Associate Professor of Practice in the Department of Environmental Science at the University of Arizona. Her research focuses on soil carbon and nitrogen cycling, soil chemistry, and using biochar for climate mitigation and contaminant removal.
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. This program is available via a collaboration of 14 libraries in the Westchester Library System.