Food and Climate: The Way Forward
Monday, October 28 at 6 pm
Cold Spring Harbor Laboratory
One Bungtown Road, Cold Spring Harbor, NY
Food production and agriculture are significant contributors to climate change. Our food systems will also be radically affected by climate change. How can we work with the plants that feed us and the natural systems that support them to reduce the contribution that agriculture makes to climate change, mitigate the effects of extreme weather on our farming systems, store more carbon in the soil and feed ourselves more healthfully?
Introduction: Dr. Bruce Stillman, President and Chief Executive Officer, Cold Spring Harbor Laboratory
Presenter: Katy Kinsolving, President of the C-Change Conversations
Panelists Representing: Earth Justice, The Nature Conservancy and the Cold Spring Harbor Lab
Katy Kinsolving is a food writer and cooking teacher working in climate change education. After receiving a Blue-Ribbon certificate from Peter Kump’s Cooking School, Katy joined Hunter PR to work on national food accounts. Katy is co-author of Essential Flavors, (Viking 1994) and has taught cooking for over twenty years, both in England and the US. She has also worked in the test kitchens of national women’s magazines. She created Good Food Naturally, a blog that promotes healthy and delicious eating. Katy is a co-founder of C-Change Conversations, a non-profit that promotes non-partisan discussion on climate change and is Vice Chair for Food and Agriculture for Garden Club of America’s Conservation and NAL committees. Recently, she joined the staff at the Cary Institute of Ecosystem Studies as Manager of Special Projects. She has been nominated to serve on the Energy and Environment Commission of the Town of Sharon.
Sponsored by: Cold Spring Harbor Laboratory, North Country Garden Club, North Shore Land Alliance, St. John’s Church (Cold Spring Harbor), The Nature Conservancy Long Island Chapter and Three Harbors Garden Club.
For more information, please contact the North Shore Land Alliance at 516-922-1028 or [email protected]