People don’t generally recognise the environmental and social impacts of food production, transportation, packaging and food waste:
- Food accounts for more than a quarter (26%) of global greenhouse gas emissions
- Half of the world’s habitable (ice- and desert-free) land is used for agriculture
- 70% of global freshwater withdrawals are used for agriculture
- Agriculture and aquaculture is listed as a threat for 24,000 of 28,000 species evaluated to be threatened with extinction on the IUCN Red List
EFFF provides students and staff with an opportunity to explore many key issues that can help us better protect not only the planet, but also our health and often save us some money too.
This year the fortnight has gone virtual and includes expert speakers from the university’s academic communities (including the Natural Resources Institute (NRI) and Faculty of Education, Health and Human Sciences (FEHHS) and external organisations. The university’s students and staff will explore issues including palm oil, packaging and food waste, veganism, Fairtrade and healthy diets for a healthy planet.
There are daily social media sustainable food themes to inform participants about what goes on their plate as well as articles to look at key issues in greater depth.
All events are free to attend. For more information go to EFFF.
For more information about CHAP membership, go to Membership.
If you have any questions about working with CHAP, please send us an email using the enquiries form at the bottom of our homepage.