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ISCN 2016: Session 1: Food Sustainability at the Micro and Macro Level

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Tom Kelly, Executive Director, University of New Hampshire Sustainability Institute

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ISCN 2016: Session 1: Food Sustainability at the Micro and Macro Level

  1. 1. The Sustainability Institute at the University of New Hampshire Session 1: Food Sustainability at the Micro and Macro Level Bastian Flury, Project Manager, ETH Zurich – World Food System Center with contribution from Christine Bratrich, Director ETH Sustainability Tom Kelly, Executive Director, University of New Hampshire Sustainability Institute Sophie Laurie, Associate Director Innovation & Translation, National Environment Research Council (NERC) Davide Usai, Executive Director, Monte dei Paschi di Siena Foundation, Siena Food Lab
  2. 2. The Sustainability Institute at the University of New Hampshire What do climate and demographic change mean for sustainable food options in the future? How do we think about “leadership” in terms of food on campus and mitigating food crises linked to climate change? Session 1: Food Sustainability at the Micro and Macro Level
  3. 3. The Sustainability Institute at the University of New Hampshire Demand Population Diet Supply Peak Water Peak Land Peak Nutrients Peak Oil Peak Oceans Peak Technology Peak Climate Peak Trade
  4. 4. The Sustainability Institute at the University of New Hampshire
  5. 5. The Sustainability Institute at the University of New Hampshire Sustainability adapted from Kelly 2009
  6. 6. The Sustainability Institute at the University of New Hampshire Sustainability Sophie Laurie, Associate Director Innovation & Translation, National Environment Research Council (NERC) Bastian Flury, Project Manager, ETH Zurich – World Food System Center with contribution from Christine Bratrich, Director ETH Sustainability Davide Usai, Executive Director, Monte dei Paschi di Siena Foundation, Siena Food Lab
  7. 7. The Sustainability Institute at the University of New Hampshire Sustainability adapted from Kelly 2009
  8. 8. Global view taken by NOAA's GOES-13 satellite this morning, October 28 at 9:02AM EDT
  9. 9. Global view taken by NOAA's GOES-13 satellite this morning, October 28 at 9:02AM EDT
  10. 10. NH VT ME MA CT RI what can we do better together as a region than separately as states and communities?
  11. 11. FSNE: Network Team
  12. 12. 13
  13. 13. The Sustainability Institute at the University of New Hampshire serves as the backbone organization for FSNE.
  14. 14. A New England Food VisionConversations For Healthy Food and Thriving Communities Marilyn Moore Karin Spiller Julius Kolawole FSNE Ambassadors: Who Participates Matters
  15. 15. Backbone Organization Coordinating Communicating Convening Funding Core Team Process Design Agenda Setting Network Team Engaging citizens, networks, communities Building and weaving the Network Developing and synthesizing strategy content Summit agenda development The Broader Network/Annual Food Summit Attendees Network building and weaving Information and resource sharing Collaboration Food Solutions New England Network & Strategy Development Rings of Engagement Citizens Communities Institutions Businesses Govt. agencies & representatives Organizations Other Networks
  16. 16. The Sustainability Institute at the University of New Hampshire serves as the backbone organization for FSNE. Multi-Hub Small World Model
  17. 17. The Sustainability Institute at the University of New Hampshire serves as the backbone organization for FSNE. Core Periphery Model
  18. 18. The Sustainability Institute at the University of New Hampshire serves as the backbone organization for FSNE.

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