CLEAN Teleconference Call January 17, 2023
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Mike Hoffman: Using the Foods We Love and Need to Tell the Climate Change Story
Bio: Mike Hoffmann is dedicating his life to confronting the grand challenge of climate change and helping people understand and appreciate what is happening through the foods we all love and need. He has published climate change articles in the popular press - The Hill, Fortune, Medium, Bulletin of the Atomic Scientists, and USA Today and is lead author of Our changing menu: Climate change and the foods we love and need (Cornell Press 2021). Mike's life's experiences include growing up on a one-cow dairy farm, serving in the Marines during the Vietnam War, and being a father and someone's partner for 51 years. He held multiple leadership roles in the College of Agriculture and Life Sciences including Executive Director of the Cornell Institute for Climate Change Solutions, Director of the Cornell University Agricultural Experiment Station, associate dean of the College of Agriculture and Life Sciences, associate director of Cornell Cooperative Extension, and director of the New York State Integrated Pest Management Program. He received his BS Degree from the University Wisconsin, MS from the University of Arizona, and PhD from the University of California, Davis. He now holds the title of Professor Emeritus. He will tell the climate change story, until he no longer can.
Abstract: We published Our Changing Menu: Climate Change and the Food we Love and Need (Cornell Press) and created a companion website in 2021 and have received nothing but positive feedback on how we tell the climate change story using food. We encounter food daily; it is imbedded in family histories and cultures, and it is emotive. At the same time, just about everything on the menu is changing. This gives us unlimited ways to educate others about climate change through food as well as share the many ways we can confront the grand challenge we face to keep the menu stocked. This webinar will cover the progress being made with the Our changing menu initiative and results of our national survey that showed that people are concerned about climate change impacts on their food choices and that they want to learn more about how climate change is effecting their food. It will also cover a food and climate change experiential learning activity we plan to do in a Cornell Dining hall. And since we all eat, including those in grades K-12, can food be used to enhance climate literacy more widely? Feedback will be sought as well as interest in collaboration.
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