PAST EVENTS
Carbon Crunch: Reducing Our Emissions One Plate At A Time
Join us in this interactive session as we look at how our choices, combined with broader systemic issues, have made food more carbon intensive, and what actions we can adopt to make more sustainable decisions.
In the first activity, we will compare popular local dishes from the 1970s and 2020s. Although they might still look and taste similar, you might be surprised at how much more carbon intensive your favourite dishes have become!
| Time | Activity |
|---|---|
| 9.30am-9.35am | Welcome and Introduction |
| 9.35am-10.10am | Assoc Prof Alberto Salvo Presentation and Q&A |
| 10.10am-10.40am | Activity 1: 50 Years On, What Has Changed? Historical Comparison of Singapore’s Popular Dishes |
| 10.40am-11.20am | Activity 2: How Carbon Intensive are Some of Singapore's Popular Food Items? |
| 11.20am-11.25am | Closing Remarks |
This event is held in support of NUS Sustainability CONNECT. For more information, click here.