Calories and Carbon

Improving our eating habits is one of the best ways to reduce our environmental and carbon footprint, while also trimming our waistlines. How do we get the biggest bang for our dietary bucks? When it comes to climate change, are domestic steak and imported salmon created equal?

Why does cheese generate more than twice the greenhouse gas emissions per pound compared to chicken? What about pork? How important is buying local food? What protein alternatives produce the lowest carbon footprints? Join us for a discussion about Environmental Working Group's latest research, in partnership with CleanMetrics, examining the "cradle to grave" carbon footprint of different kinds of food.

Presented in association with the Institute of The Golden Gate.

Ken Cook, Founder and President, Environmental Working Group
Whendee Silver, Professor of Ecology, U.C. Berkeley; Marin Carbon Project
Helene York, Director, Bon Appetite Management Company Foundation

Location: SF Club Office
Time: 6:30 p.m. program, 7:30 p.m. reception
Cost: $12 members, $20 non-members, students free (with valid ID)
Also know: Generously underwritten by The 11th Hour Project.