THE PSYCHOLOGY OF CHANGE: ACHIEVING A TRANSFORMATION OF THE GLOBAL FOOD SYSTEM
An urgent health and environmental challenge is how to provide nearly 10 billion people with healthy and sustainable diets by 2050. Currently, the types of food we eat, the ways we produce it, and the amount wasted or lost threatens human health and environmental sustainability while also contributing to climate change. Psychology can help intervene in the human behaviours that contribute to unsustainable methods and promote the changes required to transform the global food system.
During this colloquium, a group of experts will discuss findings from the recently published EAT-Lancet report on Healthy Diets from Sustainable Food Systems and the newly revamped Canadian Food Guide to explore how this knowledge can be used to create a food system transformation locally and globally.
- Evan Fraser, Director of Arrell Food Institute, Univ. of Guelph will moderate the panel discussion
- Susan Clayton, Whitmore-Williams Professor of Psychology-Wooster
- Tammara Soma, Assistant Professor (Planning), School of Resource and Environmental Management-SFU
- Hannah Wittman, Professor, Academic Director, Centre for Sustainable Food Systems at UBC Farm
- Ned Bell, Executive Chef, Ocean Wise, Chefs for Oceans
- Clifford Atleo, Kam’ayaam/Chachim’multhnii, Assistant Professor, School of Resource and Environmental Management-SFU
Tuesday March 5
5:00PM - 7:00PM
One hour reception with healthy, sustainable, and delicious food to follow
SFU Downtown Morris J Wosk Center for Dialogue, Asia Pacific Hall
580 W Hastings St., Vancouver, BC
(Enter via Seymour Street Courtyard Entrance)