Robin Currey, Prescott College

 

“Plant-based diets are better for the planet….but meat is not necessarily to blame for climate change.”

Robin Currey on Green Connections Radio

 

 

As we face climate week at the U.N. this week, one of the more delicate issues is the threat that climate change poses to our food supply and in turn, the way our current food systems exacerbate climate change.

So, we thought  it’s a great time to hear from a food systems expert and get the facts.. Listen to Robin Currey, Faculty Director of Sustainable Food Systems at Prescott College address these issues with Green Connections Radio host Joan Michelson in this in-depth interview.

You’ll  learn about:

  • how the current way we get our food – our food systems – can make climate change worse.
  • how climate change is endangering our food supply
  • the facts about “organic” foods and how they can help the rest of the food supply
  • 3 tips for eating to aid mitigation of climate change (instead of make it worse).
  • And great career tips!

“Pay attention to the people around you, and listen to what they see in your career.”

Robin Currey on Green Connections Radio

Joan also wrote about Robin’s take on food and climate in Forbes, and on careers too.

You’ll also want to listen to:

    • Haley Lowry, Dow Chemical, Global Sustainability
    • Amy Bachman, DC Central Kitchen nonprofit on food waste
    • Molly Brown, NASA, Univ. of Maryland on impact of climate on food security
    • Kathy Loftus, Whole Foods, Global Sustainability and Energy Efficiency

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