"Changing the Way America Eats: The Challenges and Potential of Plant-Forward Dining"
Monday, March 29, 2021
Taylor Reid, assistant professor in the Culinary Institute of America's Applied Food Studies program, will discuss the advantages of "plant-forward" dining.
The land use footprint, water footprint, and carbon footprint of meat production raise significant questions about the sustainability of meat-heavy diets as we approach a population of 10 billion by 2050. While the number of vegetarians and vegans in the U.S. population has grown significantly in recent years, these remain niche eating styles at present. Research shows, however, that nearly half of Americans aspire to eat less meat in some way.
This presentation explores the data around consumer preferences for plant-forward dining, innovations and strategies for transitioning to more plant-forward cuisines, and the challenges and opportunities inherent in moving the American diet toward healthier and more sustainable options.
All talks in this series take place on Mondays at 12:30 p.m., and will be offered virtually via Zoom. A link and further details can be found at this link.
For more details on the Wells College Center for Sustainability and the Environment, please visit wells.edu/sustainability.