FSE researchers examine the interactions between food-energy-water-climate
Stanford experts celebrated Earth Day with an interactive and provocative afternoon of panels and discussions focused on humanity's needs for and use of food, energy, water, and environment. Drawing from their own research, the speakers illustrated and evaluated some of the ways in which decisions in one resource area can lead to trade-offs or co-benefits in others.
Stanford faculty presentations:
- The Global Food Challenge
Roz Naylor, Program on Food Security and the Environment
Woods Institute for the Environment - The Food-Energy Nexus
Chris Field, Department of Global Ecology
Carnegie Institution - The Food-Climate Nexus
David Lobell, Program on Food Security and the Environment
Woods Institute for the Environment - The Food-Water Nexus
Buzz Thompson, Woods Institute for the Environment - The Food-Security Nexus
Mariano-Florentino Cueller, Center for International Security and Cooperation
Freeman Spogli Institute for International Studies
Breakout sessions:
- Pumping it up: investigating and controlling groundwater depletion
Rebecca Nelson, Law School; Vanessa Mitchell and Jessica Reeves, Geophysics - What are local foods and what are they good for?
Therese Costello, Earth Systems Program - Whose sustainability? The real inputs and impacts of grass-fed and grain-fed beef
Chris Fedor and Kate Hyder, Earth Systems Program - How much energy does it take to make your meal? Understanding the energy inputs into the food system at different scales
Jennifer Burney, Program on Food Security and the Environment - Tuna or tilapia? Food security and environmental implications of aquaculture
Andy Gerhart and Dane Klinger, Earth Systems Program - The Full Monty: Revealing the social and environmental costs and benefits of agriculture
Heather Tallis, Natural Capital Project