Presenter: William Grey (University of Queensland)

Major determinants of food choice are taste, price, health, food safety and (occasionally) animal welfare and sustainability. Climate change is seldom considered when making food choices. Livestock however accounts for 14.5 per cent of global greenhouse gas emissions, more than the direct emissions from the global transport sector. Moderating consumption of meat and dairy would not only deliver health benefits, it may also be necessary if global temperature increase is to be kept below the two degree Celsius danger level.

Venue

Forgan Smith Building (1),
St Lucia campus
Room: 
E302