Preparing for the UN Conference on Climate of the Parties (COP 26) that will be organized in partnership with Italy in Glasgow from 1 to 12 November 2021.
An AUR Round Table, led by the MA Food Studies program of The American University of Rome, is part of the official calendar of events promoted by the Italian Ministry for the Environment, Land, and Sea, in collaboration with the World Bank's communication program on climate change, Connect4Climate in preparation for the Conference to promote 2021 as the “year of ambition”.
There is ample scientific evidence of how dietary composition affects Greenhouse Gas Emissions (GHG). We also know that the current food system contributes 25-30% to GHG with livestock production being a major source due to the high consumption of meat at the global level.
Can we change our diets so that they are not only healthier but also sustainable as a result of a more sustainable agriculture and food system?
What is the relationship between our diets and climate change? What is a 'sustainable diet? Which actors, food environments, values, and culture influence the way we eat, manage and dispose of food? Through which dietary guidelines and policies? Is a sustainable diet inextricably linked to regenerative agricultural production and to a more sustainable and climate-positive food system?
These are some of the questions addressed in the Special Issue of the International Journal of Sociology of Agriculture and Food available at Vol. 27 No. 1 (2021): Special Issue | The International Journal of Sociology of Agriculture and Food (ijsaf.org). The articles seek to contribute to the debate around sustainable diets drawing from pluridisciplinary social science perspectives. They were produced for the Conference organized in October 2019 by the Master in Food Studies of AUR under the scientific patronage of the European Society for Rural Development.