Exhibition: sustainable food
For several years, ESSEC has been committed to an ecological transition, which includes a transformation of our food. To better understand the individual and collective issues related to food, Together has set up its exhibition at the Learning Center. Until the end of March, you can discover in 10 panels how our food impacts our health and the environment, what are the best practices, how ESSEC is committed through the Green Mondays and the recipe contest, as well as the start-ups incubated at ESSEC that contribute to change our food to limit its impact on the planet and the climate.
To add to this exhibition and deepen your knowledge on the subject, you will find a selection of documents on sustainable food on the ground floor of the Learning Center, as well as a short selection of articles below:
- Fresán, Ujué, and Joan Sabaté. “Vegetarian Diets: Planetary Health and Its Alignment with Human Health.” Advances in nutrition (Bethesda, Md.) 10, no. Supplement_4 (2019): S380–S388.
- Gifford, Robert D., and Angel K. S. Chen. “Why Aren’t We Taking Action? Psychological Barriers to Climate-Positive Food Choices.” Climatic change 140, no. 2 (2017): 165–178.
- Larue, Renan. Le végétarisme et ses ennemis : vingt-cinq siècles de débats. Paris: Presses Universitaires de France, 2015.
- Migliore, Giuseppina, and Giuseppina Migliore. Sustainable Food Consumption Practices: Insights into Consumer Experience. Basel, Switzerland: MDPI - Multidisciplinary Digital Publishing Institute, 2021.
- Reay, Dave. Climate-Smart Food. 1st ed. 2019. Cham: Springer Nature, 2019.
- Winders, Bill, William Winders, and Elizabeth Ransom. Global Meat : the Social and Environmental Consequences of the Expanding Meat Industry. Cambridge: The MIT Press, 2019.
