Technological Advances in Processing and Packaging That Will Reduce Carbon Emissions
Join the Department of Food Science and Nutrition for this seminar series event featuring guest speaker Charles Sizer, a former research professor in the Department of Food Science and Nutrition at Illinois Institute of Technology.
The food supply chain has a limited time to significantly reduce its carbon footprint. It is estimated that 25 percent of the world’s greenhouse gas emissions are related to agriculture and the production, packaging, and distribution of food. In order to meet the goals of the Paris Accord, the food industry must quickly and dramatically change everything in order to reduce carbon footprint while at the same time meeting the nutritional needs of a burgeoning population. New processing and packaging technologies offer significant opportunities for reducing greenhouse gasses. Sizer will address the opportunities and the issues that lie ahead.