The Oxford Farming Conference

Farmers may be some of the most climate aware people in society, and often bring long-term perspective and a strong desire to pass on the wonders of the natural world to future generations. Yet with increasing awareness of the climate impacts of food, farmers are in the cross hairs.

In this lecture, Professor Sarah Bridle will summarise the latest evidence on how different foods contribute to climate change, and illustrate how this can add up using examples for typical UK meals. She will then outline the potential for changes in production practices to reduce their impact, and how the stewards of the land hold the key to realising net zero and beyond.

Speaker: Professor Sarah Bridle

Chair: OFC Co-Chair, Barbara Bray