The Green Scene March 12, 2025 Meeting Program.

 

View this email in your browser The Green Scene March 12, 2025 Meeting Program Towards Building a Resilient Agri-Food System: Rohan Shirwaiker, Ph.D. James T. Ryan Professor and University Faculty Scholar at North Carolina State University At The Gathering Place Large Room 11:00am to Noon Via A Virtual Connection From His Office at NCSU Projected on Our Large Screens Do Not Reply to This Email. Instead, Please Feel Free to Send Replies and Comments Via Phone or Text to Jason Welsch at (914) 806-4852.            North Carolina State University was awarded $30 million over five years from the Bezos Earth Fund to lead a center of excellence to create a biomanufacturing hub for dietary proteins that are environmentally friendly, healthy, accessible and affordable.      Prudent management of the relationship between food and the environment has become critical. To sustainably feed the growing global population estimated to reach 10 billion by 2050, food production must be strongly adapted to increase efficiency while simultaneously reducing energy, land, and water use, amongst other impacts. Sustainable proteins will be an important part of the solution. This talk will provide an overview of plant-based and animal and microbial cell-based sustainable proteins and their complementary role in the global agri-food system moving forward. The efforts of the Bezos Center for Sustainable Protein at NC State in advancing this emerging domain will also be highlighted. Join us Wednesday morning.   And, consider bringing a friend   -   as well as any questions you may have on the subject.  All are welcome! Mark your calendars, and spread the word! Jason Welsch, Moderator Fearrington Green Scene Cell Phone: 914-806-4852 Keep Up To Date By Visiting the Regional Green Scene Blog This program is in keeping with the Green Scene's mission to actively encourage village residents to consider and act on major environmental issues and also to reduce their consumption of energy, water, and other resources, reuse goods and supplies, and recycle whenever possible.