How do we go about feeding a planet that’s hotter, drier, and more crowded than ever? The connection between global warming and the dinner table isn’t always obvious when we go to the grocery store. But our choices about how we put food on our plates, and what we do with the waste, contribute to as much as one third of total greenhouse-gas emissions. How can we continue to feed the planet without destroying it in the process? Can a clean, climate-resilient food system be built to distribute calories in a way that is efficient and equitable?

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Guests (Part 1):
Twilight Greenaway, Contributing Editor, Civil Eats
Amanda Little, Professor of Journalism, Vanderbilt University

Guests (Part 2):
Mark Kurlansky, Author, MILK! A 10,000-Year Food Fracas
Anna Lappé, Author, Diet for a Hot Planet: The Climate Crisis at the End of Your Fork)

Part 1 was recorded in front of a live audience at The Commonwealth Club of San Francisco on June 18, 2019.
Part 2 was recorded in front of a live audience at The Commonwealth Club of San Francisco on May 16, 2018.

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