How do you avoid despair in the face of global warming? How do you cling to hope that your well-intentioned but – let’s face it – meager attempts to slow its pace (walking instead of driving, turning the thermostat down) make any difference? Panelists in a talk at the Maine College of Art on Wednesday are asking, “Can Your Dinner Help Fight Climate Change?”
The speakers are John Jemison, a water and soil science expert at UMaine Cooperative Extension, Carl Johanson from Goranson Farm, Kyle Foley from the Gulf of Maine Research Institute, Lisa Fernandes from the Resilience Hub and Paul Dobbins from Ocean Approved (a Portland-based kelp farming company). Amanda Beal, policy and research fellow at Maine Farmland Trust, will moderate the discussion, asking the panelists to explore how the ways we produce food can reduce our carbon footprints.
The event, hosted by Maine Farmland Trust and the Portland Food Co-op, is the first in a series called Food for Thought, which the organizers describe as “an exploratory series for inquisitive eaters who want to dig into hot food issues.”
The panel will explore ways eaters can make climate-friendly food choices. Free. Maine College of Art, Osher Hall, 522 Congress St., Portland. 338-6575. 6:30-8:30 p.m. Wednesday.
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