Harvard to cut food-related greenhouse gas emissions

first_img Facing up to climate change Global strike comes to Harvard A healthy twofer New food standards aim to improve human well-being, and the planet’s Management Company to engage directly with world’s top carbon emitters to address climate change Much being done to battle it, Bacow says, yet there’s far more to do Harvard joins Climate Action 100+ You are what you eat. And environmentalists know that personal dietary choices affect climate change as well as your personal health because food production accounts for nearly a quarter of greenhouse gas emissions, with animal-based foods taking a greater toll than grains, legumes, vegetables, and fruits.Today, Harvard took its most recent step toward reducing the climate impacts of food, signing onto the Cool Food Pledge, whose signatories are committed to a group goal of slashing food-related greenhouse gas emissions by 25 percent by 2030, largely by paying attention to menu options. The decision to join this pledge builds on years of collaborative, research-driven sustainable food programming already in place across the University. And it complements a suite of University-wide initiatives aimed at making Harvard fossil fuel neutral by 2026, and fossil fuel free by 2050.“Addressing the emissions associated with our food choices is a focal part of Harvard’s holistic approach to using our campus as a testbed to address climate change and sustainability,” said Executive Vice President Katie Lapp. “This pledge gives us a common science-based collective target and a way of learning together with institutions around the world as we strive to create a more sustainable food system.”“Climate change is accelerating, and Americans are the greatest contributors to it because of our diets and lifestyles,” said Walter Willett, professor of epidemiology and nutrition at the T.H. Chan School of Public Health and co-chair of Harvard’s Food Standards Committee, which launched in spring. “Among the many changes we need to make, including a rapid shift to green energy, is a change in diet to a more plant-based way of eating. If we do this right, such changes will also lead to improvements in health and many other aspects of our environment. The actions of every individual are important, but because Harvard intends to be a leadership institution and educates people who will be leaders, steps such as the Cool Food Pledge can be particularly impactful.”Harvard’s Sustainable and Healthful Food Standards, released in April, were informed by research (including the 2019 report by the EAT-Lancet Commission on Food, Planet, Health spearheaded by Willett) and by existing programs (Menus of Change and the Good Food Purchasing Program). They were developed by a multi-disciplinary faculty committee in partnership with the Office for Sustainability (OFS) with input from the Council of Student Sustainability Leaders and experts in the field. They are designed to increase access for students, faculty, staff, and visitors to sustainable and healthful food offerings, while also enhancing their food literacy, so they have a firmer grasp on the consequences of their food choices.“Food is arguably the most personal connection between the climate issue and people’s health,” said the Food Standards Committee’s other co-chair Ari Bernstein, who is an instructor in pediatrics at Harvard Medical School, and the director of the Center for Climate, Health, and the Global Environment (C-CHANGE). “People who are concerned about climate focus on questions on what is the least carbon intensive diet, but many more people are going to want to know about the foods that promote their health right now. The good news is that they tend to be aligned.”Harvard undergraduates and grad students are developing programs to support these food sustainability goals across campus — all as part of Harvard’s Living Lab Initiative, which encourages students, faculty, and staff to think of the campus as place to test innovative solutions to global sustainability challenges.Junior Meaghan Townsend, a resource efficiency program student coordinator for OFS, created a plant-based eating guide to help her fellow students craft their own diets. Townsend interviewed peers about what they knew about plant-based eating, what their concerns were, and what recommendations they might have for others considering such a diet. A key takeaway: Eating a plant-based diet doesn’t have to be an all-or-nothing proposition. Choosing simply to eat less meat can have a positive impact on your health and the environment. There’s also a section in the guide on athletes who eat plant-based diets to dispel misconceptions that such food choices compromise energy or athletic performance. This point was especially important to Townsend, who rows on the College’s heavyweight crew team.,“College students who will be living through the next several decades with whatever climate change looks like have a vested interest in building the best future for themselves,” said Townsend, “and I think plant-based eating is actually one of the most effective, easy, and rewarding ways to do that.”Aviva Musicus, a fifth-year doctoral student in nutrition at Harvard’s T.H. Chan School of Public Health, worked with OFS and the Nutrition Department to create Healthy Meeting Guidelines for the school. She then got a grant from OFS to pilot a more robust Sustainable Meeting and Event Guide in focus groups with Harvard administrators and students who organize and attend catered events, to better understand their ordering habits and to help make the guide as useful as possible.“For the past two years, the Office for Student Affairs has invited me to plan the catering for new student orientation in the fall, so that every catered event the entire week adhered to the guide,” Musicus said. “Last year the Harvard Chan School did a big campaign on social media in support of the guide, and showcased its use at orientation. Students loved the sustainable options, especially because at a school of public health it makes sense to practice what we preach.”Another project, the brainchild of Harvard Chan School postdoc and 2005 College graduate Stacy Blondin, was ver-EAT-tas, a labeling system piloted in the undergraduate houses from fall 2018 until the end of the 2019 academic year that was designed to show students the impact of their food choices on the environment. The project came out of the Climate Change Solutions Fund from the Office of the President, and employed a red, yellow, green-coded system on all foods in Harvard’s dining halls denoting most to least adverse impact on the environment. Blondin says 75 percent of surveyed students would like to continue to see such labels in dining halls so the University Dining Services is working out the details for implementing them.“Over the past 15 years, I’ve seen a tremendous amount of projects in terms of Harvard’s commitment to sustainability and food systems in particular,” said Blondin. “Harvard is now doing a lot more in terms of sourcing food locally and educating the community on food sustainability. Harvard University Dining Services has been tremendously supportive of ideas to motivate students to eat more sustainably and healthily, and its menu has progressed in terms of its diversity, its representation of different cultures and ethnicities, and with regards to issues around food sourcing and the environmental impacts of food.” Related Major food vendors on campus outside of the undergraduate houses, such as Restaurant Associates, Rebecca’s Café, and Rock Café have also been committed to reducing their environmental impact, and have been offering increasingly diverse and delicious plant-based options in their cafeterias and catering operations. On Sept. 28, Harvard will host the “Let’s Talk About Food – Saving the Planet One Bite at a Time” Food Festival on the plaza at the Science Center. The day will include talks on nutrition, wellness, climate concerns, plant-based diets and meat substitutes, demonstrations, and tastings.Additional signatories announced today by the Cool Food Pledge’s convening organization, the World Resources Institute (WRI), include the World Bank, IKEA, BASF, the University of Pittsburgh, and the City of Ghent (Belgium). According to the WRI, data indicate that if the current signatories collectively hit the 25 percent reduction target by 2030, they will avoid more than 780,000 tons carbon dioxide equivalent of food-related greenhouse gas emissions annually, which is about the same as taking more than 160,000 cars off the road.Of course, while the principal focus of the pledge is on decarbonization, the Cool Food Pledge includes many mentions of the reality that food sustainability only works when people like what they eat, said Bernstein.“We’re hard at work to harmonize the quality of the nutrition in the food we serve, its sustainability and its enjoyability, and we look forward to growing our impact, in collaboration with our community members and our fellow Cool Food Pledge signatories, into the future,” he said. About 1,000 gather as part of international youth protest to demand urgent action by world leaders on worsening climate crisis last_img read more

McGregor beats Cerrone in 40 seconds at UFC 246

first_img “We’ve never seen that before. Not like that,” UFC commentator Joe Rogan said afterwards about the shoulder strikes. “The performance tonight was just stunning.” Conor McGregor is back. The UFC’s biggest star easily defeated Donald “Cowboy” Cerrone in just 40 seconds to win his comeback fight in the welterweight main event of UFC 246 on Saturday night. Promoted Content7 Black Hole Facts That Will Change Your View Of The UniverseTop 7 Best Car Manufacturers Of All Time2020 Tattoo Trends: Here’s What You’ll See This YearBest & Worst Celebrity Endorsed Games Ever MadeWhich Country Is The Most Romantic In The World?10 Hyper-Realistic 3D Street Art By Odeith13 kids at weddings who just don’t give a hoot7 Truly Incredible Facts About Black HolesPortuguese Street Artist Creates Hyper-Realistic 3D Graffiti6 TV Characters Whose Departures Have Made The Shows BetterEver Thought Of Sleeping Next To Celebs? This Guy Will Show YouThe Very Last Bitcoin Will Be Mined Around 2140. Read More “I’ve still got work to do to get back where I was,” McGregor (22-4) told Rogan after his arm was raised. Then added of potential challengers: “Any one of these little mouthy fools, can get it,” as camera showed “BMF” belt holder Jorge Masvidal in the crowd, who has been mentioned as a possible future opponent. Read Also: Anthony Joshua presents heavyweight title belts to PMB in London McGregor’s UFC 246 victory was his first fight in the Octagon since the Irish superstar lost to Khabib Nurmagomedov in 2018. “He got me with his elbows right away, then head kicked me,” said Cerrone (36-14-1), the all-time leader in UFC wins. “I got my ass whipped early. I love this sport. I’m gonna keep fighting.” FacebookTwitterWhatsAppEmail分享 Loading… McGregor bloodied Cerrone’s nose with multiple shoulder strikes during a clinch in the first few seconds of the fight, then kicked Cerrone in the jaw and beat him down to the ground, raining punches until the referee gave McGregor the TKO victory at 40 seconds into the first round. It was the second-fastest win of McGregor’s career and his first victory since 2016.last_img read more

FIFA,WHO,football stakeholders draft medical considerations

first_imgFIFA is sharing a football risk assessment tool with its 211 member associations, the six continental confederations, and other stakeholders in order to facilitate the planning of the resumption of football activities by competition and match organisers, as soon as health authorities and governments consider it safe. Loading… The aim of this joint effort is to consider the health of all participants in footballing activities, the risk assessments and the factors that need to be in place in order for football, both at a professional and at an amateur level, to resume safely. The recommendations of the group are meant to be implemented in conjunction with international and national guidance on public health and mass gatherings. Football governing bodies are encouraged to liaise with the relevant public health authorities and to undertake a comprehensive risk assessment to determine whether it is safe to proceed. read also:FIFA launches Safe Home campaign to support domestic violence victims The important guiding principle is that the resumption of footballing activities should not compromise the health of individuals or the community. Furthermore, the return to play should be based on objective health information to ensure that activities are conducted safely and do not risk increased local COVID-19 transmission rates. FacebookTwitterWhatsAppEmail分享 center_img It has been developed in conjunction with the World Health Organization (WHO), UEFA, the European Club Association (ECA), FIFPRO, the World Leagues Forum and European Leagues, includes a list of mitigation measures that aim to reduce the overall risk of mass gatherings contributing to the spread of COVID-19, as well as indications for individual and group training by football teams. The risk assessment tool is being shared together with the FIFA medical recommendations document (see below), which is a first result of the FIFA COVID-19 Medical Working Group that was established on 16 April 2020 and which comprises the two FIFA medical leads, a medical/scientific representative of each of the six confederations, and external consultants. The WHO and the FIFA Medical Committee also contributed to the document.Advertisementlast_img read more