How Individuals Can Make a Difference in Feeding Nine Billion People

Free Lecture at The Culinary Institute of America on April 7

Media Contact:

Jeff Levine
Communications Manager

Hyde Park, NY – What can Americans do about the challenge of providing enough food for the growing population of the planet? Gidon Eshel, PhD, will share his perspectives on this subject at The Culinary Institute of America on Tuesday, April 7. Dr. Eshel, a research professor of environmental physics at Bard College, is presenting a free lecture titled, “Feeding Nine Billion People: New Insights from the U.S. on the Role of Individual Choices.”

Agriculture is the largest user of land and water resources globally, and because most agricultural systems are government-regulated, environmental discussion usually revolves around farm policies at the national level, says Dr. Eshel. He adds that individual consumers have been excluded from policy making, “promoting a sense of powerlessness to achieve desired changes.” His talk will challenge some accepted thinking—such as the environmental cost vs. benefits of grass-fed beef—and present several novel ways to restore the individual’s key role in the decision-making process.

Before joining the Bard faculty in 2008, Dr. Eshel was a research fellow at the Harvard Center for Earth and Planetary Physics, a staff scientist at the Department of Physical Oceanography at the Woods Hole Oceanographic Institute in Massachusetts, a faculty member at the University of Chicago, and a senior fellow at the Center for Environmental Science of the University of Chicago and Argonne National Laboratory. His academic specialties include oceanography, climatology, and geophysics. He is the author of Geophysical Data Analysis (Princeton University Press, 2008).

Dr. Eshel’s talk will be held in the Ecolab Theatre in the Admissions Center on the CIA’s Hyde Park campus at 4 p.m. The public is invited to attend and seating is first-come, first-served. The lecture is being presented by the CIA’s Department of Liberal Arts.

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate degrees in culinary arts and baking and pastry arts and bachelor's degree majors in management, culinary science, and applied food studies, as well as certificates in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA provides thought leadership in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 48,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in New York, California, Texas, and Singapore.

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