Science guest lecture with Dr. Ximena Schmidt: The science of food: 'Eating in the future’

Course Dates: 21/01/22
Time: 18:30 - 20:00
Location: KS - Keeley Street
This talk will discuss how food contribute by around 25% of the global greenhouse gas emissions, in addition to affect biodiversity and resources. We will explore how every activity and actor of the food supply chain is influencing the impacts of food, from food production, agriculture and farming, food manufacturing, retailing, transport, and consumption. We will finally share ideas of what we can do to reduce our food-related impacts.
This course takes place in the classroom, please follow this link to find out what we are doing to keep you safe: Staying COVID-19 secure at City Lit
Download
Book your place
In stock
SKU
181736
Full fee £15.00 Senior fee £15.00 Concession £15.00

Course Code: HS211

Fri, eve, 21 Jan - 21 Jan '22

Duration: 1 session

Or call to enrol:020 7831 7831

Please note: We offer a wide variety of financial support to make courses affordable. Just visit our online Help Center for more information on a range of topics including fees, online learning and FAQs.

What is the course about?

This talk will discuss how food and food systems contribute by around 25% of the global greenhouse gas emissions, in addition to affect biodiversity and resources. We will explore how every activity and actor of the food supply chain is influencing the impacts of food, from food production, agriculture and farming, food manufacturing, retailing, transport, and consumption. We will finally share ideas of what we can do to reduce our food-related impacts.

Dr Ximena Schmidt Rivera is a Global Challenges Research Fellow at Brunel University London. As a chemical engineer and a life cycle sustainability expert, she has vast experience working on multi-stakeholder and interdisciplinary projects assessing the sustainability aspects of energy and food systems. Ximena’s current research expands from sustainable and healthy diets and cooking practices to waste valorisation and circular economy. Communicating science and understanding public knowledge are key aspects of Ximena’s research, hence her collaborations in food citizen science research and public engagement projects such as ‘Take a Bite out of Climate Change’.

What level is the course and do I need any particular skills?

The lecture is aimed at a general audience, no previous knowledge is required.

How will I be taught, and will there be any work outside the class?

An illustrated lecture, with opportunities for questions.

When I've finished, what course can I do next?

Look out for our guest lectures on the website.

We’re sorry. We don’t have a bio ready for the tutor of this class at the moment, but we’re working on it! Watch this space.