Resilience Summit IV: The Future of Meat?
On Friday, March 6, join the Dyson Institute of Sustainability and the Environment and prominent keynote speakers on the New York City Campus to discuss what, exactly is the future of meat?
Meat has long been a primary staple of the American diet, as Americans eat four times as much meat than the global average. Yet, the sustainability of meat consumption has been increasingly called into question, as the rise of global meat eating can potentially cause great harm to the natural world. At the same time, many people around the world are protein-deficient and nutritionists argue that meat can help fill that need.
Thus, we ask, what is the future of meat?
On Friday, March 6, Dyson College Institute for Sustainability and the Environment will be hosting the fourth Resilience Summit, a one-day conference focusing on this very question.
The summit will include prominent keynote speakers and panels focusing on Meat and Climate, Consumption and the Future of Protein—bringing together varying perspectives on regenerative and plant-based meat, the relationship between livestock production and climate change, nutrition and consumer diets, the future role of animals in the agricultural system, and how will the world get its protein in the future. The event is co-sponsored by the Dyson College of Arts and Sciences and Dartmouth College.
Resilience Summit: The Future of Meat?
Friday, March 6, 2020
8:30 a.m.–5:00 p.m.
New York City Campus
The summit’s keynote will feature Pace President Marvin Krislov, who will interview research scholar Tim Searchinger of Princeton University, and Nicolette Niman, rancher and author of Defending Beef.
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