It is more than appropriate that we focus our attention to the way we eat and produce food. This webinar examines how eco-foods and eco-based principles of food production and distribution becomes an active choice for a sustainable environment. Greenhouse gas emission or GHG is seen today as a major culprit in climate change. Since 50% of GHG emission results from conventional food processing and consumption it is argued that changing eating habits is an important and effective way to initiate a monumental reduction in GHG. Very specifically the invitation to eat less meat (how about once a week), and to eat locally whenever possible is explored in more detail. Other principles are introduced in changing eating habits and looking for new ways of contributing to the earth’s health and sustainability. Learn about slow food and the 100 mile food concepts. Follow a discussion on how to apply changes in a sustainable and healthy way.

Leonore Clauss - During her recent stay in Germany, Leonore's environmental interests were directed towards capacity in local food and eco-energy production.

Risa Katayama studied environmental chemistry in Japan. She currently is on an international assignment to learn about Western approaches to various environmental issues.

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