Food systems generate roughly a third of global greenhouse-gas emissions, and they’re among the most complex systems humans have shaped. Where do these emissions actually come from? What can you change as an individual, what can policy shift at scale, and what role could lab-based food tech play? In this lecture, we’ll unpack the footprint of our diets and dive into the attractive and controversial topic of cultivated meat.
Our guest speaker, Dr. Dina Safina, is currently a Science Manager at the Center for Organoid Systems, TUM. Her background spans research management, science communication, and teaching. She has previously worked in a stem cell and tissue engineering lab, where she gained experience with lab-grown tissues for both biomedical and food-related applications. In addition, she has delivered numerous talks on the climate impact of food systems, with a strong focus on sustainability and science outreach.
The seminar is organized by the Green Office Campus Martinsried. Alle interested are welcome.