Dairy Dialog podcast 147: Institute of Food Technologists

By Jim Cornall contact

- Last updated on GMT

Dairy Dialog podcast 147: Institute of Food Technologists
Dairy Dialog podcast 147: Institute of Food Technologists

Related tags: Ift, Food technology, Climate change

This week, we have just the one interview, but it’s a deeper look at climate change and food, with John Ruff, chief science and technology officer at the Institute of Food Technologists (IFT), in Chicago.

We also have our weekly look at the global dairy markets with Liam Fenton at StoneX.

Climate change is rarely out of the news at the moment, and while it’s necessary to eat, the global food system certainly has an impact on many aspects of the change being imposed upon the planet. The effects of climate change are already disrupting agricultural productivity, yet food production is responsible for over 25% of global greenhouse gas emissions.

The challenges were highlighted recently with the latest Intergovernmental Panel on Climate Change (IPCC) report. Many of the changes observed in the climate are unprecedented in thousands, if not hundreds of thousands of years, and some of the changes already set in motion—such as continued sea level rise—are irreversible over hundreds to thousands of years.

However, while it’s more than a cause for concern, it’s also a call to action, as the report notes strong and sustained reductions in emissions of carbon dioxide (CO2​) and other greenhouse gases would limit climate change.

The IFT, among other things, studies how the food system and climate change impact each other, how food science plays a role, and what can be done to help mitigate these crises. 

Since 1939, the IFT has been a forum for science of food professionals and technologists to collaborate, learn, and contribute with the aim of inspiring and transforming collective scientific knowledge into innovative solutions for the benefit of all people around the world.

 

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