Stanford University

ESS Seminar: Dr. Michelle Tigchelaar, Compound Climate Risk Threatens Aquatic Food System Benefits

When:
Thursday, Oct 14, 2021 11:30 AM
Where:
Via Zoom
More Info:
ESS Seminar: Dr. Michelle Tigchelaar, Compound Climate Risk Threatens Aquatic F…
Audience:
Faculty/Staff, Students, Alumni/Friends, Members
Sponsor:
Department of Earth System Science

Please join us for this Virtual Fall Seminar Series with our Speaker: Michelle Tigchelaar, Ph.D.

Title: Compound Climate Risks Threaten Aquatic Food System Benefits

Abstract: Aquatic foods from marine and freshwater systems are critical to the nutrition, health, livelihoods, economies and culture of billions of people worldwide – but climate-related hazards may compromise their ability to provide these benefits. This talk presents estimates of national-level aquatic food system climate risk based on an integrative food systems approach that connects climate hazards impacting marine and freshwater capture fisheries and aquaculture to their contributions to sustainable food system outcomes. Without mitigation, climate hazards pose high risks to nutritional, social, economic and environmental outcomes worldwide – especially for wild-capture fisheries in Africa, South and Southeast Asia and Small Island Developing States. For countries projected to experience compound climate risks, reducing societal vulnerabilities can lower climate risk by margins similar to meeting Paris Agreement mitigation targets. System-level interventions addressing dimensions like governance, gender equity and poverty are needed to enhance aquatic and terrestrial food system resilience and provide investments with large co-benefits towards meeting the Sustainable Development Goals.

Bio: Dr. Michelle Tigchelaar is an interdisciplinary scientist whose work focuses on the impacts of climate change on food systems, spanning the aquatic and terrestrial and the ecological and human. She is currently a Research Scientist with the Stanford Center for Ocean Solutions where she coordinates the Blue Food Assessment, a coalition of international researchers working to produce an integrative assessment of the role of aquatic foods (food from marine and freshwater systems) in transformations towards healthy, sustainable and just food systems.

For Zoom Info:https://stanford.zoom.us/j/96089022550?pwd=ZFNSK1lXcjkxaVczNlE1TFkwWHhndz09

A special thanks to our ESS Faculty, Roz Naylor for bringing this speaker to us. Also, thanks to Morgan O'Neill and Jamie Jones for co-instructing and running this Virtual Seminar Series this fall by bringing you experts in the fields as we learn from them.  

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