Food accounts for over 25% of total global greenhouse gas emissions. In turn, over half of these emissions are related to the rearing of livestock.

To limit dangerous climate change, governments, organisations (including the NHS) and individuals will have to do far more to improve the sustainability of the food that we eat. In doing so, we could simultaneously and significantly improve public health.

In a new paper, All-Consuming: Building a Healthier Food System for People & Planet, the UK Health Alliance on Climate Change (UKHACC) presents six recommendations for reforming our relationship with food.

In this webinar, Dr Richard Smith - UKHACC Chair, and former Editor-in-Chief of the BMJ - will be joined by four guest speakers:

We'll also share the results of a new YouGov survey of health professionals, exploring levels of concern and support for action on the climate and health impact of the food we eat.

Register now to attend for free.