How can the MIT community – with our research, projects, forks, and imagination - create a more just and sustainable food system in the age of climate change?

This series will include two sessions. During Session 1 we will learn about research and design projects happening in and around campus related to food, agriculture, climate change, and justice. You may be asked for your input into how to make a project work on campus or join a conversation around imagining a future initiative. Session 2 will be a virtual cooking demo, where we will learn to cook a climate-friendly meal. Hosted by the MIT Office of Sustainability with partners from across MIT. 

Dates and Times:

January 25, 2-4pm (zoom): Design Panel

Guest presenters:

• Justin Rene Brazier from MIT Architecture: Design for urban gardens in Boston
• Lila Bhide of UPenn: Creating Penn Park Farm, which provides fresh produce to members of the Penn community, with a focus on food security
• Miho Mazereeuw of the Urban Risk Lab: Upcoming research project exploring edible sunshades
• Tristan Searight of MIT Architecture: Design for sustainable foodscapes

February 1, 2-4pm (zoom): Virtual Cooking Demo

Featuring Angela Hofmann, Owner & Chef of Nüssli118 (just a few Red Line stops away from MIT), will demonstrate how to prepare delicious, nutritious, plant-based meals using simple, affordable ingredients.  This will be a Virtual Cooking Demonstration, join from the comfort of your office cubicle, kitchen table, living room couch, etc.

Please sign up for each session here: https://forms.gle/Cixxmv9m6z7eowUi9

Zoom links will be provided before sessions to registrants.

We will update anyone on any scheduling changes. Email susyj@mit.edu with any questions.