Technological Advances in Processing and Packaging That Will Reduce Carbon Emissions

Join the Department of Food Science and Nutrition for this seminar series event featuring guest speaker Charles Sizer, a former research professor at the Illinois Institute of Technology.

The food supply chain has a limited time to reduce its carbon footprint significantly. It is estimated that 25 percent of the world’s greenhouse gas emissions are related to agriculture and the production, packaging, and distribution of food. To meet the goals of the Paris Accord, the food industry must quickly and dramatically change everything to reduce its carbon footprint while at the same time meeting the nutritional needs of a burgeoning population. New processing and packaging technologies offer significant opportunities for reducing greenhouse gasses. Sizer will address the opportunities and the issues that lie ahead.