Meat Matters Webinars: Meat, Livestock & Human Health

Register for all four. Attend the ones you can.
https://attendee.gotowebinar.com/register/6416201563699806977

With the global meat-eating explosion, meat production can’t be far behind. The U.S. currently produces more than 9 food billion animals — and their manure — for meat each year. Federal officials are thinking about where meat fits into revamped dietary advice for Americans. Nutrition aside, McDonald’s and Wal-Mart are asking where meat production and consumption fit into the notion of sustainability; there are huge amounts of manure, water, antibiotics, hormones and energy involved. In short, meat matters. How much meat to eat, and what kind? It affects your health, the public’s health and to the environment we all share.

1) September 15, 2014 12pm ET/9am PT   Meat Racket 
In his new book, Meat Racket, investigative reporter Christopher Leonard adds to the public spotlight on why meat (and who produces it) matters. Dr. Michael Greger, physician-host of Nutrition Facts, and staff scientist at the Humane Society of the United States, explores why a meat industry that treats food animals well could also better serve public health. Moderating is Bob Martin,  director of the Food System Policy Program at the Johns Hopkins Center for a Livable Future and former director of the Pew Commission on Industrial Farm Animal Production.

2) October 23, 2014, 1 pm ET/10am PT.  Food Day Special:  The 21st Century Jungle. The U.S. produces over 9 billion food animals annually, but meat factories, slaughterhouses and packing plants remain invisible to most. (In several states, it’s illegal to document and show what's happening inside.) Conditions within these facilities are critical to public health, food safety, and of course the health of workers. Updating the lessons Upton Sinclair’s classic, The Jungle, is Ted Genoways’ new book, The Chain: Farm, Factory, and the Fate of Our Food. Join the conversation with Ted Genoways and Joann Lo, Executive Director of the Food Chain Workers Alliance, moderated by Keeve Nachman, PhD, Director of the Johns Hopkins Center for a Livable Future's Food Production and Public Health Program.

3) December 4, 2014, 1pm ET/10am PT   What Meat to Eat
What we eat has rippling effects beyond our own health. For the first time, experts advising the USDA on the newest (2015) version of its Dietary Guidelines for Americans, are considering the sustainability of the American diet. That’s also on the agenda for Menus of Change, a joint effort of the Harvard School of Public Health and the Culinary Institute of America.  Author, physician and nutrition expert, Walter Willett, MD, MPH, presents. Roni Neff, PhD, Director of the Food System Sustainability Program at the Johns Hopkins Center for a Livable Future, and editor of Introduction to the U.S. Food System, discusses sustainability and the Dietary Guidelines.  Hugh Joseph, PhD of the Friedman School of Nutrition Science and Policy at Tufts University will moderate. 

4) January 2015.  Cultivating Health. 
Our gut bacteria shape our health. Dr. Martin Blaser, past president of the Infectious Diseases Society of America (IDSA), explains the connection highlighted in his recent book  Missing Microbes: How the Overuse of Antibiotics is Fueling Our Modern Plagues. Dr. Lance Price, public health professor at George Washington University, explores the contribution of industrial meat production, including its reliance on antibiotics. IDSA cosponsors. 

REGISTER TODAY. Contact David@HealthyFoodAction.org for more information or sponsorship opportunities.