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Diet for a Large Planet
We are facing a world food crisis of unparalleled proportions. Our reliance on unsustainable dietary choices and agricultural systems is causing problems both for human health and the health of our planet. Solutions from lab-grown food to vegan diets to strictly local food consumption are often discussed, but a central question remains: how did we get to this point?

Join Professor Chris Otter as he takes us back over the last 200 years to explore how we developed our current diet heavy in meat, wheat, and sugar. He’ll explore how the British played a significant role in making red meat, white bread, and sugar the diet of choice—linked to wealth, luxury, and power—and how dietary choices connect to the pressing issues of climate change and food supply.

Panelists
Nicholas Breyfogle | Associate Professor, Department of History; Director, Goldberg Center
Chris Otter | Professor, Department of History

This event is presented in partnership with Bexley Public Library.

If you require an accommodation such as live captioning or interpretation to participate in this webinar, please contact Clara Davison at davison.102@osu.edu or 614-688-1214. Requests made two weeks before an event will generally allow us to provide seamless access, but the university will make every effort to meet all requests.

Unable to join the event live? No worries, register anyway. All registrants will receive a recording of the webinar and additional resources about a week following the event.

Often called the academic heart of Ohio State, the College of Arts and Sciences is an academic, research and creative powerhouse that enables collaborative exploration across disciplines.

Lifelong learning opportunities like this program connect our alumni, students and friends with the artistic, social, scientific and human perspectives of our experts, showcasing the vibrant breadth and depth of the College of Arts and Sciences.

Jun 7, 2021 12:00 PM in Eastern Time (US and Canada)

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