It's Possible Podcast: Episode 5 | The Future of Food

It's Possible

What’s for dinner? On a planet wracked by rising seas, disappearing biodiversity, and hotter temperatures, that’s a tough question to answer. The way we produce, eat and waste food is one of the largest drivers of climate change globally, with food production responsible for a whopping one-third of greenhouse gas emissions. It’s also the primary driver of biodiversity loss, with agriculture alone threatening 86% of species at risk of extinction. At the same time, rising temperatures, heatwaves, droughts and floods, changes in rainfall patterns and other extreme events affect agriculture more than any other sector. Scientists have found that limiting climate change will be impossible without big changes to how the world eats. But this does not have to be a downward spiral. We can reverse the negative relationship between food systems and climate change and turn it into a positive one. That’s why the future of food is on the menu in this episode of our It’s Possible podcast. We sat down with three experts to get a taste of what transforming the food system looks like:

• Peter McGuinness, CEO, Impossible Foods
• Esnath Divasoni, Agriculture Trainer, CAMFED
• Earlene Cruz, Founder and Executive Director of Kitchen Connection Alliance