Sustaining Food: Cutting the Carbon Footprint of Food Production, Transportation, and Disposal

illustration of corn on a dinner table

Experts from the University of Michigan School of Public Health and School for Environment and Sustainability explain how food production, transportation, and waste contribute to climate change and describe some of the large-scale—and attainable—changes we can make to reduce the impact our food systems have on greenhouse gas emissions.

Listen to "Sustaining Food: Cutting the Footprint of Food Production, Transportation, and Disposal" on Spreaker.

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In This Episode

Andy JonesAndy Jones

Associate Professor of Nutritional Sciences at the University of Michigan School of Public Health

Andy’s research examines the relationships between food systems, sustainability and healthy diets. He currently leads projects in Ghana, Vietnam, Kenya, and Peru examining how biodiversity within agricultural systems influences healthy diets, and how food value chains and food environments affect the diets and health status of vulnerable communities. Learn more.


Martin HellerMartin Heller

Research Specialist at the Center for Sustainable Food Systems at the University of Michigan

Martin’s primary work involves looking at the environmental impact of food and agricultural systems.



Patti RamosPatti Ramos

Lecturer in the Department of Nutritional Sciences at the University of Michigan School of Public Health

Patti has been a Registered Dietitian for over 7 years, with experience focusing on clinical inpatient and outpatient medical nutrition therapy as well as food service management. She has an interest in the "greening" of food service departments and has developed programs to reduce operational food waste. Learn more.


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