This workshop explores how various actors can contribute to a more climate-friendly food system. Participants reflect on their own definitions of climate-friendly food and discuss key barriers to adopting sustainable diets. A focus lies on carbon footprint measurement methods and how results vary by approach. We also examine high- and low-impact behavioral changes consumers can make to reduce their dietary carbon footprint. The session concludes with a discussion on carbon labeling strategies and their role in nutrition policy, followed by a collaborative idea-generation segment.

About the Speaker:
Dominic Lemken studied Nutrition and Economics in Bonn and Wageningen. From 2014 to 2022, he was at the University of Göttingen, earning a doctorate in Agricultural and Food Marketing. Since 2022, he is a Tenure-Track Professor in Bonn. His research focuses on sustainable behavior, food choices, and nutrition policy.