Our food systems contribute 21% - 37% of global greenhouse gases. Changing what we eat, where it comes from, and how it comes to us, will play a critical role in helping to reduce global carbon emissions. This on-demand webinar discusses current sustainable diet trends and shows how to help consumers move towards healthy sustainable diets.
April 16, 2021
Christian Reynolds - Senior Lecturer, City University of London
Dr Christian Reynolds is Senior Lecturer at the Centre for Food Policy, City University, London; Member of IFST Sustainable Interest Group, and an adjunct Research Fellow at the Institute for Sustainable Food, University of Sheffield, and at the Barbara Hardy Institute for Sustainable Environments and Technologies, University of South Australia. Christian is recognised as a global expert on food loss and waste and sustainable diets. He has worked on these issues in Australia, New Zealand, Indonesia, the UK, US, and Europe. He is the lead editor of the Routledge Handbook of Food Waste (2019); he has also co-authoured over 40 peer reviewed publications, as well as multiple reports and book chapters. Christian has given evidence to UK and NZ parliaments on FLW and contributed to the Food Loss and Waste Accounting and Reporting Standard. Christian also researches sustainable cookery; food history; and the political power of food in international relations.
