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URL:https://lectures.london/london-school-of-economics/food-futures/calend
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SUMMARY:Food futures
LOCATION:London School of Economics: In-person and online public event (Gr
 eat Hall\, Marshall Building)
DESCRIPTION:Saturday 20 June 2026 5pm - 6pmSpeakersDr Feiyang WangDr Chris
  BryantDr Tara GarnettAnthony WarnerChairProfessor Jonathan BirchOur curre
 nt food system is a leading cause of biodiversity loss and global warming.
  It is also responsible for increasing the risk of diabetes\, stroke\, and
  heart disease\, as well as public health threats such as antimicrobial re
 sistance and pandemics emerging from industrial animal agriculture.Scienti
 sts agree we cannot reach our climate targets without significantly changi
 ng diets heavy in animal products. However\, food choice can be complex an
 d controversial\, and it’s unclear how to move dietary change up the pol
 icy agenda\, or where and when to intervene to ensure a ‘just transition
 ’.The panel of experts in sustainability\, health and wellbeing will dis
 cuss the ethical\, logistical\, and technical challenges of transitioning 
 to a more planet-friendly food system.Meet your speakers and chairChris Br
 yant is the Founder and Executive Director of Bryant Research\, a think ta
 nk which uses social science to help animal non-profits and alternative pr
 otein companies advance the protein transition. He has his PhD in Psycholo
 gy\, and has published dozens of scientific and policy papers on the socia
 l dimensions of alternative proteins and meat reduction.Tara Garnett is a 
 researcher at the University of Oxford\, and the Director of TABLE . TABLE
  explores visions for the future of food\, and provides a platform for int
 erdisciplinary knowledge and dialogue. Her work centres on the interaction
 s among food\, climate\, health and broader sustainability issues\; she ha
 s a particular interest in livestock as a sector where many of these conve
 rge. She is also interested in how knowledge is communicated to and interp
 reted by policy makers\, civil society organisations and industry\, and in
  the values that these different stakeholders bring to food problems and p
 ossible solutions.Feiyang Wang is a Research Officer at the Jeremy Coller 
 Centre for Animal Sentience\, where she leads research projects under the 
 Centre’s Changing Human Behaviour priority area. Her current work explor
 es how information about animal sentience evokes meat-related cognitive di
 ssonance and how this\, in turn\, influences consumer acceptance of cultiv
 ated meat.Anthony Warner is a chef and author who has worked in profession
 al kitchens for 25 years. As well as several years in high-end restaurants
  and hotels\, he was the Head Innovation Chef at Premier Foods for over a 
 decade\, developing recipes for brands such as OXO\, Bisto\, Sharwoods\, B
 ranston\, Loyd Grossman\, Homepride and Ambrosia. He now a consultant deve
 lopment chef specialising in the development of plant-based foods and the 
 creation of healthier\, more sustainable food products. He has writen abou
 t food for New Scientist\, The Sunday Times\, The Telegraph\, The Grocer a
 nd the infamous Angry Chef Blog. He is the author of the award-winning Ang
 ry Chef trilogy of books on food science\, health and sustainability. His 
 books have been translated into 14 languages and he is a regular keynote s
 peaker at conferences and events around the world. His writing has been de
 scribed as ‘irreverent and intelligent’ by Steven Pinker and ‘brutal
  and meticulous’ by Olivia Potts.Jonathan Birch is Professor of Philosop
 hy and Director of the new Jeremy Coller Centre for Animal Sentience at LS
 E. In 2021\, he led a "Review of the Evidence of Sentience in Cephalopod M
 olluscs and Decapod Crustaceans" that led to invertebrate animals includin
 g octopuses\, crabs and lobsters being included in the UK government's Ani
 mal Welfare (Sentience) Act. In 2024\, he published The Edge of Sentience:
  risk and precaution in humans\, other animals\, and AI\, an Open Access b
 ook.More about this eventThis event is part of the LSE Festival: How to sa
 ve the planet running from Monday 15 to Saturday 20 June 2026. This year's
  Festival explores how existential threats including the climate crisis\, 
 conflict and AI are affecting all parts of the world\, transforming the wa
 y and where we live\, and how our societies function. With a series of eve
 nts asking what can we be doing to save the Earth\, its people and environ
 ment? Booking for all Festival events will open on Monday 18 May.From the 
 world to the lab and back again. The Department of Psychological and Behav
 ioural Science (@LSE_PBS) is a growing community of researchers\, intellec
 tuals\, and students who investigate the human mind and behaviour in a soc
 ietal context. Our department conducts cutting-edge psychological and beha
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URL;VALUE=URI:https://www.lse.ac.uk/events/lse-festival/2026/food-futures
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