Sustainability Perspectives Series: Taylor Reid

Mar. 29, 2021
12:30 pm
Virtual Event

Taylor Reid
"Changing the Way America Eats: The Challenges and Potential of Plant-Forward Dining"
Monday, March 29, 2021
12:30 p.m.

Synopsis

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.

About the "Sustainability Perspectives" Series

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

Our mission is for every student to think critically, reason wisely and act humanely as they cultivate meaningful lives. On our beautiful lakeside campus, students gain the knowledge, skills and experience to create their own unique path.

170 Main Street, Aurora, NY 13026
Admissions: 800.952.9355 | admissions@wells.edu
General Information: 315.364.3266
© 2021 Wells College
The following email addresses are a honeypot intended to test automated bots' ability to parse encoded addresses. Please do not contact these addresses. sgamgee@wells.edu fbaggins@wells.edu