Food / Sustainability
Climate action through our food
Under the 2015 Paris Agreement, 196 countries pledged to reduce their greenhouse gas emissions, with the goal of net-zero emissions by 2050. While the Morrison government aspires for a net-zero emissions economy as soon as possible, and ideally by 2050, the Australian farming sector has put their stake in the ground and set a firm goal to be net zero by 2050. This is in addition to more ambitious targets already established in other areas of the Australian agriculture industry, including the red meat sector with substantial investment in its program to be carbon neutral by 2030.
Meanwhile Australian food producers are continually adapting to our changing climate conditions and building more resilient farm systems.
What actions are being taken now across the Australian agriculture industry to respond to our changing climate and reduce net emissions? What could be possible with additional support from researchers and further investment? And how can we as food consumers help?
Join the Faculty of Veterinary and Agricultural Sciences for an important conversation around the sustainability of our food supply, now and into the future.
The conversation will be facilitated by Dr Jennifer Henry [BAgr(Hons), PhD], alum of the School of Agriculture and Food, for around 40 minutes with the opportunity for audience questions afterwards.
Dr Henry will be joined by two leading researchers from the Faculty: Professor Richard Eckard (Professor of Sustainable Agriculture) and Dr Rachel Carey (Lecturer in Food Systems). Further details about our experts are included below.