Activists at the Table

activists flyer

This Saturday, March 15th, from 10am to 3pm in 60 Evans Hall at UC Berkeley, FFAC is hosting a conference exploring the surprising interconnections between food choices and activism.

Join us for an afternoon of thought-provoking lectures, conversation, and free local, organic lunch provided by the Berkeley Student Food Collective

Reserve your ticket online before they sell out! http://activistsatthetable.brownpapertickets.com/

Sliding scale $5-$15 donation requested at the door, but no one turned away for lack of funds. Both students and community members are welcome.

Speaker Line-Up
10:20-11:05
Devika Ghai, International Campaign Coordinator for Pesticide Action Network North America, explaining the impact of pesticides and GMOs and workers and farmers.

11:10-12
Katie Cantrell, Founder and Director of the Factory Farming Awareness Coalition, discussing the impact of industrial animal agriculture on workers and the global community

12-1 Lunch Break

1:05-1:50
Lauren Ornelas, Founder and Director of the Food Empowerment Project, speaking about environmental racism, food access issues, and worker conditions in the agriculture and chocolate industries.

2:00-2:50
Dr. Amie Breeze Harper, Research Fellow and Founder and Director of the Sistah Vegan Project. Through critical race and black feminist academic perspectives, Dr. Harper will speak about how veganism can be used as a platform to talk about the intersections of structural oppression (i.e. racism, speciesism, normative whiteness, ableism).

2 Responses to Activists at the Table

  1. peggy cassidy says:

    Hi! I want to ask Katie about the environmental effects of converting methane gas to electricity.
    Someone I know asked about this, because he thinks it makes organic free range farms less harmful to the environment.

    Comments?

    Thanks,

    Peggy

    • admin says:

      Hi Peggy,

      Thank you for your question, which is one that comes up periodically. While methane capture does make farms that use it (often factory farms, not just organic free range farms) less harmful to the environment, it still doesn’t offset the harm that comes from animal farming, as GRACE explains under “Factory Farms and Energy Use”:

      Some factory farms use methane digesters to generate energy (digesters capture methane released during the decomposition of the huge quantities of manure generated onsite, and then burn the gas to produce electricity). Although this reduces emissions of methane (a potent greenhouse gas), the technology doesn’t eliminate solid waste, fails to address other environmental, human health, social and animal welfare problems created by factory farms, and typically requires large subsidies to remain economically viable. Thus, despite being touted as a “green” energy source, methane digesters ultimately serve to subsidize and further entrench the environmentally and socially destructive model of industrial livestock production.
      http://www.gracelinks.org/118/energy-and-agriculture

      Also, it’s worth noting that just a tiny fraction of meat (around 1%) comes from non-factory farms, and a much smaller percentage of those farms use methane capture (I wasn’t able to find a specific figure), so it’s almost a theoretical question.

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