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FESTIVAL ALBERTINE: WHAT WE EAT, AND HOW WE GROW IT, MAY NEED TO CHANGE

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Albertine Books

972 5th Avenue

New York, NY 10075

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How can this most basic of all human actions help in the climate fight?

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From the French government’s attempt to increase carbon in the soil, to great chefs working to make their menus responsible, how can this most basic of all human actions help in the climate fight? What we eat—and how we grow it--needs to change. Since agriculture is arguably the planet’s biggest industry, it makes sense that it contributes a mighty slug of greenhouse gases to the atmosphere. The best guess is that perhaps a fifth of our global warming emissions come from farming, especially the industrial raising of livestock. When cows belch the temperature climbs, but also when rainforest is cut down to make room for pasture. So, what do we do? Some of the answers may be individual—more and more people are choosing to eat less meat or none at all; companies and scientists are suddenly producing meat substitutes that win plaudits from at least some diners. But there are also systematic changes afoot. From the French government’s attempt to increase carbon in the soil to great chefs working to make their menus responsible, to farmers figuring out how to grow local, diverse, and delicious crops, we are seeing the beginnings of real change. Can it scale fast enough to matter, or is industrial agribusiness simply too dominant to allow us the margin we need?

With Perrine Hervé-Gruyer, Raj Patel, and Matthew Raiford. Moderated by Bill McKibben.

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972 5th Avenue

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