Upcoming Social Seminar: Food sustainability: A hot potato?

Coming to the University of York on the 27th of May, greenSTEMS second Social Seminar. 

Come check it out on

Wednesday, 27th May in Derwent College D/L/047 from 1500-1700

and join the discussion about Food sustainability.
Book your place at the registration link: https://www.eventbrite.co.uk/e/food-sustainability-social-seminar-tickets-16786159856

And see the facebook event: https://www.facebook.com/events/895970773775718/

Insects

Early career researchers from Green Chemistry & Biology will showcase their research projects giving a cross-disciplinary overview around the theme of food sustainability. 
Our keynote speaker will be David Gee from EEA who will address the problems associated with conventional farming and promote agro-ecological farming. Maureen Wakefield from FERA will elaborate on the PROteINSECT project which aims to exploit insects as sustainable source of protein for human consumption. 
The mini symposium is FREE for everyone to attend and will have an informal and a more interactive approach aimed to fuel discussions and build networks.

This mini-symposium received funding by YuFund and the York Alumni Association that will support the greenSTEMS’ goal of building a sustainable science community of early-career researchers on Campus.

The presentations are as follows:

“Some Late Lessons from Early Warnings on agricultural hazards”

david gee - kopie

“Late Lessons from Early Warnings” was released by the European Environment Agency in 2013. It analyses historical hazards, such leaded petrol pollution, as well as emerging issues, such as pharmaceuticals in the environment and GM feed.
Concluding chapters provide insights into “false positives”, costs of inaction, why businesses usually ignore early warnings, and whether more or less precaution would be wise. In his talk David will address some problems associated with conventional agriculture.
Speaker: David Gee, is the originator, a co – author and co-editor of the Late Lessons from Early Warnings reports.

“Genetically engineering plants to make better use of limited water supplies“

tim

Agriculture accounts for the use of 1.54 bn hectares of arable land and 70% of global water withdrawal. The scale of our dependence on water to grow our food puts strain on ecosystems of and surrounding several major river systems. Making agriculture sustainable requires improving the return of yield per input of water. By manipulating the expression levels of genes involved in leaf development, we have improved plant water use efficiency and drought tolerance.
Speaker: Tim Doheny-Adams, who is a Post-Doctorate molecular Biologist.

“Insects as a sustainable source of protein for animal feed”

maureen

The growing global population coupled with a change in dietary patterns, with increasing consumption of meat and fish, requires that alternative protein sources are available. Insects offer a promising alternative to conventional protein sources in animal feed for poultry, fish and pigs. Insects can be reared on a range of organic waste products and in addition to providing valuable products, can also reduce waste volumes, adding to the environmental sustainability of the system. PROteINSECT is an international and multidisciplinary EU funded project that aims to facilitate the exploitation of insects as an alternative protein source for animal feed.
Speaker: Maureen Wakefield is senior applied entmotologist at Food and Environment Research Agency (FERA).

“The Wastevalor Project”

joe - kopie

The Wastevalor project offers two days no cost consultancy to SMEs in the Yorkshire and Humber region who process or manufacture food stuffs or who can use food waste streams or derivatives of these. The project aims to create economic value from food waste and draws on the expertise of the Green Chemistry Centre of Excellence (GCCE) at the University of York. WasteValor is part-funded by the European Regional Development Fund and therefore there is no cost to participating businesses.
Speaker: Joe Houghton studying for a PhD in the Green Chemistry Centre of Excellence. He performed both his 3rd year mini project and his 4th year MChem project within the group, specialising in food waste.

“Yourcafé: feed bellies not bins”

yourcafe

YourCafé started on the 9th of april and is a weekly lunch on Wednesdays in Tang Hall community centre that is fully made from ‘Food-waste’. YourCafé receives food that otherwise would have gone to landfill. In her talk Margaret Hattam will explain why she started YourCafé.“My challenge is to raise awareness about that is being wasted every day With YourCafé I hope to make a difference and I invite each and every one of you to come down on a Wednesday and tackle this problem together”.
Speaker: Margaret Hattam  has lived in York for 26 yearsand wants to contribute to the society she lives in.

– contributed by Sytze van Stempvoort

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