The Value of Food in a Changing Climate: UNESCO & Italian Cooking; Waste Prevention; Sustainable Systems

A fireside chat between Andrea Segrè and Michael J. Puma, co-sponsored by the Food for Humanity Initiative at Columbia Climate School.

Welcoming Remarks:
Barbara Faedda, Interim Director, Italian Academy, Columbia University

Speakers:
Andrea Segrè, Professor of Circular Economy and Sustainable Development Policies, University of Bologna
Michael J. Puma, Director of the Center for Climate Systems Research and Professor of Climate, Columbia Climate School, Columbia University

ABOUT THE EVENT

Starting from the recent UNESCO recognition of Italian cooking as an intangible cultural heritage of humanity, the conversation will explore how food culture can become a driver of sustainability, circular economy, and climate responsibility.

Food is one of the most powerful lenses through which to understand the climate crisis: it connects land, water, energy, agriculture, transport, consumption, waste and social justice.

In a world marked by global warming, geopolitical instability and growing food insecurity, preventing food waste is not only an environmental priority, but also a concrete way to reduce emissions, protect resources and build more resilient food systems.