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Plant-powered progress: transforming food systems for a cooler planet, with Professor Paul Behrens
Manage episode 495037996 series 3678171
A tartalmat a Clare Day and Daisy Lund, Clare Day, and Daisy Lund biztosítja. Az összes podcast-tartalmat, beleértve az epizódokat, grafikákat és podcast-leírásokat, közvetlenül a Clare Day and Daisy Lund, Clare Day, and Daisy Lund vagy a podcast platform partnere tölti fel és biztosítja. Ha úgy gondolja, hogy valaki az Ön engedélye nélkül használja fel a szerzői joggal védett művét, kövesse az itt leírt folyamatot https://hu.player.fm/legal.
This week we are delighted to welcome Professor Paul Behrens to the Nutshell.
Paul is a British Academy Global Professor based at the Oxford Martin School at the University of Oxford where his research focuses on the impacts of food system transformations.
His research and writing on food and energy systems, land use and climate change has appeared in scientific journals and media outlets and he is the editor and author of the textbook ‘Food and Sustainability’.
As an academic with a background in Physics, Professor Behrens is an environmental expert, and he combines this expertise with a communication style that is accessible to all in his book ‘The Best of Times, The Worst of Times: Futures from the Frontiers of Climate Science’ which we discuss in this episode.
To buy the book:
https://uk.bookshop.org/shop/PaulBehrens
To connect:
https://www.linkedin.com/in/paul-behrens-6b586427/?originalSubdomain=uk
Links to further information discussed in this episode:
https://eatforum.org/eat-lancet-commission/the-planetary-health-diet-and-you/
https://en.fvm.dk/Media/638484294982868221/Danish-Action-Plan-for-Plant-based-Foods.pdf
https://www.carbonbrief.org/cropped/
https://unearthed.greenpeace.org/author/zacharyboren/
https://www.ft.com/susannah-savage
https://www.theguardian.com/profile/arthurneslen
https://foodfoundation.org.uk/publication/meat-facts
https://foodfoundation.org.uk/sites/default/files/2025-05/TFF_Meat%20Facts.pdf
https://foodfoundation.org.uk/initiatives/broken-plate
https://www.sciencedirect.com/science/article/pii/S2514664525000104
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