A new series of public lectures aims to give people a taste of sustainable food and how it can make a difference.
A new series of public lectures aims to give people a taste of sustainable food and how it can make a difference.
Environmental staff and faculty at the University of North Carolina at Chapel Hill and Duke University have collaborated to produce six seminars on sustainable food systems.
The Robertson Seminars on Sustainable Food Systems will take place every other Wednesday evening starting Jan. 21, alternating between Duke’s Love Auditorium and Room 116 in UNC’s Murphey Hall. The series aims to raise awareness and interest in food sources, and in the relative economic, social and environmental costs and benefits of various food production practices.
Each seminar will have a unique theme and will feature two or three guest speakers, such as local restaurant, business and farm owners and operators, as well as researchers, educators and non-profit leaders. Refreshments will be provided following the seminars.
The Jan. 21 meeting at Duke, “Emerging and value-added industries,” will feature talks by representatives of Benjamin Vineyards & Winery, Sari Sari Sweets and Chapel Hill Creamery. Other topics in the series include retailing, food security and access, and education and research.
The seminars are supported by the Robertson Collaboration Fund. The organizers are Elizabeth Shay, Ph.D., research associate, lecturer and director of the UNC Institute for the Environment’s Sustainable Triangle Field Site, and Deborah Rigling Gallagher, Ph.D., executive director of the Duke Environmental Leadership program.
For more information, e-mail foodseminar@gmail.com.
To RSVP, visit: http://www.surveymonkey.com/s.aspx?sm=VBmeCoBZz3ZwZfs_2f7ndXsw_3d_3d
UNC Institute for the Environment contact: Danielle Del Sol, (919) 962-0965, delsol@email.unc.edu
News Services contact: Patric Lane, (919) 962-8596, patric_lane@unc.edu