• Changing Climate, Changing Food

  • De: SRUC
  • Podcast

Changing Climate, Changing Food Por arte de portada

Changing Climate, Changing Food

De: SRUC
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  • Resumen

  • Governments around the world have began to react to the looming threat of climate change, setting out ambitious emissions reductions targets. Tackling climate change is one of the greatest challenges of our time and individuals have began to look at changes they can make in their lives to help to reduce their impact. One area where people have began to make changes to tackle climate change is in their diets. In this Changing Climate, Changing Food the changes that people are making to their diets is looked at from the perspective of Scottish agriculture. The series will look at where emissions come from on farms, how farmers have reacted to the increased scrutiny in the media, The role farms can play in mitigation and how food policy and food systems play an important role in achieving net zero. These topics and more are explored through discussions with farmers, researchers, consumers and industry professionals. Funded by Universities Innovation Fund, from Scottish Funding Council.
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Episodios
  • 1: Whats the Beef?

    1: Whats the Beef?
    Nov 11 2020
    In the first episode of the series ‘Whats the Beef?’ environment consultant  Séamus Murphy speaks to Beef specialist Robert Ramsay. Beef has one of the highest carbon footprints of all meat products and has received the most scrutiny in the media because of this. In this discussion, the environmental impacts of beef production are examined as well as the increased scrutiny farming is receiving due to it climate change impact. The difference between beef production in Scotland as opposed to other parts of the world is looked at and what the future might hold for beef.
    Funded by University Innovation Fund by Scottish Funding Council.
    Get in touch seamus.murphy@sac.co.uk or via LinkedIn 
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    40 m
  • 2: Greenhouse Gas Emissions: Not Just a load of hot air!

    2: Greenhouse Gas Emissions: Not Just a load of hot air!
    Nov 18 2020
    In this episode SRUC researcher Dr. Alasdair Sykes talks to Séamus Murphy about where emissions come from in a farming system and tackles some of the confusion surrounding methane and soil carbon. Later in the episode environment consultant Iain Boyd talks about some of the impacts climate change will have on farmers ability to produce food in Scotland and how society and farmers are responding to the climate change threat, As well as the impacts COVID 19 might have on our response.
    Funded by University Innovation Fund by Scottish Funding Council.
    Get in touch seamus.murphy@sac.co.uk or via LinkedIn 
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    31 m
  • 3: Local Matters

    3: Local Matters
    Nov 25 2020
    Knowing where our food comes from is something that has become more and more difficult through the years. The disconnect between where we buy our food and the farms that produce it has led to a gradual decline in understanding the links between the farm and the food on our plates. In this episode Chef Neil Forbes from Edinburghs Cafe St Honoré and Sascha Grierson of Grierson Organics discuss the benefits and value of supporting local producers. The conversation touches on topics such as food waste, organic farming and food education.
    Funded by University Innovation Fund by Scottish Funding Council.
    Get in touch seamus.murphy@sac.co.uk or via LinkedIn 
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    1 h
Ciencia Política Ciencias Geológicas
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