Webinar: 6 perspectives on food production and pandemics
What are the connections between food production and pandemics? 6 experts give their perspectives.
About the webinar
The Covid-19 pandemic has made governments, health organizations and citizens in general painfully aware of the entanglement of changing patterns of food production and consumption and lethal pathogens.
Problematizing evolving ideas regarding the relationship between food and pandemics, both communicable and non-communicable, can open new ways to understand global capitalism and its effects.
Accordingly, pandemics are a highly relevant starting point to study the global political and economic systems related to the food industry. As food production, and particularly meat production, turns ever-more global, new relationships between humans, animals and, increasingly, pathogens evolve. The social, economic and environmental impact is high, and future sustainability depends on how these relationships are managed.
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Please register at least an hour before the event starts to receive Zoom link in advance
Ola Westengen, Associate Professor, NMBU
Frédéric Keck, Fellow, CNRS, France
Karen Lykke Syse, Associate Professor, Centre for Development and the Environment (SUM), University of Oslo.
Timothy Pachirat, Associate Professor, University of Massachusetts
Tony Weis, Professor, Western University, Canada
''Food systems and one health in this new era of pandemics''
Carlos Gonçalo das Neves, Norwegian Veterinary Institute
Melanie Sommerville, Postdoctoral Fellow, NMBU
We arrange this event as part of the PhD course The political ecology of pandemics. It is co-organized by
- The SUM research group Rural Transformations
- The SUM Research School
- Norwegian Researcher School in Environmental Humanities (NoRS-EH)
- Norwegian Political Ecology Network (POLLEN-Norway)
- Facebook event