As concerns about climate change and ecological collapse grow, food companies have claimed more and more often that their products are sustainable, carbon-negative, or “climate-smart.” But what do these mean, and can we really eat our way to sustainability?
The answer is anything but simple.
Join climate scientist Dr. Rivka Fidel on Zoom to learn about how to navigate the increasingly tricky waters of sustainable eating, and the science behind sustainable food system design.
Dr. Rivka Fidel is an Associate Professor of Practice in the Department of Environmental Science at the University of Arizona. She received her Ph.D. in Soil Science from Iowa State University and her B.S. in Environmental Science from Union College in NY. Her research focuses on soil carbon and nitrogen cycling, soil chemistry, and using biochar for climate mitigation and contaminant removal.
Registration is required! Sign up now.
This program is presented in conjunction with NYC Climate Week and co-sponsored by several libraries in the Westchester Library System:
- Croton Free Library
- Dobbs Ferry Public Library
- Harrison Public Library
- Hendrick Hudson Free Library
- Lewisboro Library
- Mamaroneck Public Library
- Mount Kisco Public Library
- Mount Pleasant Public Library
- New Rochelle Public Library
- Pound Ridge Library
- Somers Library
- Town of Pelham Public Library
- Tuckahoe Public Library
- Yonkers Grinton I. Will Library