Can We Eat Our Way to a Better Climate? Diet, Society and Tissue Engineering

Food production is a major contributor to climate change, but how much difference can we really make through our consumption patterns? This public lecture examines the climate impact of different foods and diets, separating well-supported evidence from common assumptions and asking where individual choices can make a meaningful difference. The discussion then broadens from personal dietary choices to the societal, technological, and regulatory changes needed to create a more sustainable food system, and to the question of how responsibility should be shared between consumers, industry, policymakers, and society as a whole. Cultivated meat will serve as one case study of an emerging technological approach. Drawing on my background in stem cell biology, tissue engineering, and cultivated-meat research, I will explain how the technology works and critically examine its potential benefits, current limitations, and uncertainties. Rather than presenting technology as a standalone solution, the lecture asks how technological innovations might contribute to sustainability when combined with broader behavioral changes, agricultural adaptations, and policies. The event is designed for a broad audience and requires no previous scientific knowledge. The lecture will be followed by an open discussion. 🌐 ​Language: English ♿ ​Wheel-chair accessible 🎟️ ​Free admission Hosted by: TUM