Nick White, Head of University Catering Service, Emma Garnett, Department of Zoology and Amy Munro-Faure, Environment and Energy Section, discuss how a Sustainable Food Policy at the University of Cambridge, which includes removing beef and lamb from the menu and promoting plant-based food options, has dramatically reduced food-related carbon emissions. Tickets go on sale on 10th February at 11:00.
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Earlier Event: March 8
Green & Pleasant - Plant Based and Dairy Free Recipes for Gourmets
Later Event: March 9
Let food be thy medicine