Low Carbon Dining Week 2022 - Sustainable Eating: Which diet is best for saving the planet?
Seminar and sharing
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Date
20 Oct 2022
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Organiser
Campus Facilities and Sustainability Office
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Time
13:00 - 14:00
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Venue
Online via Zoom
Speaker
Tiffany Lau
Summary
Science tells us we need to give up meat and dairy to help tackle climate change. But do we need to become vegan to make a difference or can we have our steak and still show support? Summer 2022 has indeed seemed to feature one climate-related disaster after another. Have we done enough to save our planet?
In this session, we will look further into these questions and explore the top tips for sustainable eating.
綠色飲食是一種簡單改變生活飲食習慣的行為，提倡食物適量、優先選用本地、當季及天然食材為主，繼而達到珍惜食物、減少浪費，對人體健康與環保都有助益的飲食方式。今年全球發生的極端天氣，正提醒我們氣候變化並非不日來臨的威脅。我們現在所做的一切是否足夠？如何選擇適合自己的綠色飲食？我們將於研討會上一一探討。
Remarks
- Language: English
- Registration deadline: 12 October 2022
- This event is open for PolyU staff and students only. *on a first come first served basis
Be Rewarded with GreenCoin
We appreciate you going green with us! By attending and completing the online post-event feedback form after this workshop, participants are able to earn 10 GreenCoins to use with the PolyU GreenCoin app. Read here for the details.
Keynote Speaker
Tiffany Lau
Plant-based chef | Certified plant-based nutritionist | Health Educator | Culinary instructor Tiffany is a certified vegan chef, plant-based nutritionist and an urban farmer. She switched her diet to plant-based after suffering from autoimmune hives in 2013. While finding solutions to cure herself, she discovered her passion in food and culinary therapy. Inspired by her personal experience, Tiffany went to the US to receive her culinary training and plant-based nutrition certification, where she further experienced the importance in creating a holistic food system for the environment. In 2019, she created Soulistic, a vegan brand that creates food with seasonal ingredients, locally sourced when possible. 純素廚師和導師 | 純素營養師 Tiffany 是一位純素廚師、純素營養師和都市農夫。 2013年因為工作壓力而患上免疫力失調，繼而變為慢性蕁麻疹。身體出現的警號令Tiffany開始鑽研食療和學習自然療法。經過兩年的努力和自我調整飲食，Tiffany終於康復過來。 自身經驗給Tiffany很多啓發。2017年，Tiffany決定到美國修讀純素烹飪和純素營養證書課程。在學習的過程中，她體驗如何以環保和可持續方式創作美食、「農場到餐桌」(Farm to Table)等綠色餐飲趨勢。2019年，她創立Soulistic，希望透過自創素食產品拉近人與食物的距離外，更為地球的健康盡一份心力。
