About the Speakers
Dr. Barbara Brown
Barbara Brown has been a food specialist with the Oklahoma Cooperative Extension Service since 1981. She has worked on programs that help consumers learn skills and make choices to make food more nutritious, better tasting, safer and more economical. A sample of her work is on Oklahoma Gardening, a television program produced at OSU and broadcast on Oklahoma Public Television and available on YouTube. Barbara has bachelor’s and master’s degrees from Kansas State University in food and nutrition and a Ph.D. from OSU in home economics. She is a registered and licensed dietitian.
Jessica Moore is originally from Canyon, Texas. She completed her Bachelor of Science in Nutritional Sciences and Dietetics at Texas Tech University in May 2015. Since arriving at Oklahoma State, Jessica has maintained the role of dietetic intern, graduate student, research assistant, and teaching assistant. After completion of her Master of Science in Nutritional Sciences this fall, she will finish dietetic internship rotations and begin looking towards her future career as an RD.
"Does Climate Change Your Plate?" Consumer Curriculum
Many consumers have minimal understanding of where their food comes from, how it is produced and how production, particularly of beef, impacts the environment.
A program, “Does Climate Change Your Plate” was developed to address that and other issues such as the difference between weather and climate, the amount of greenhouse gasses linked to all sources including agriculture, and looking particularly at the contributions from beef production. Topics such as how changing climate may impact a consumer’s pocketbook, nutrition and health concerns associated with beef, how consumers can adapt to higher costs and better food choice options and finally how they, through their food buying and eating choices, can ensure that resources used during production are not wasted are also addressed.
Webinar participants can expect to learn highlights of:
The amount of greenhouse gasses EPA shows are the result of livestock production;
Potential impacts of climate change on consumer prices for beef and adaptation strategies;
Health issues consumers consider when making protein choices; and
The consumers’ role in reducing food waste and reducing harmful impacts on the environment.