Creating a Climate for Change: Public lecture and webcast tonight

Alex Clapp from Simon Fraser University and I are presenting at a free public event tonight in downtown Vancouver sponsored by the Pacific Institute for Climate Solutions, a research consortium run by the area universities. For those not in the lower mainland, there should be a live webcast as well.

This event Creating a Climate for Change will explore scientific and social factors that influence the public's uncertainty about climate change, including socio-cultural barriers such as long-held beliefs that weather is beyond human control.

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Drinking to save the climate

This paper in Food and Nutrition research is nicely timed with the beginning of the academic year, when new students are being warned about the dangers of too much partying and excessive alcohol consumption (by their professors and administrators, people who most likely partied too much and consumed excess amounts of alcohol when they were students).

A group of Swedish scientists calculated the GHG emissions generated from the production of a number of different common beverages and the nutritional benefit of those beverages per unit emissions (left).

The verdict? If you want to minimize emissions, pas up on the wine and go for water, soy drinks and oat drinks (mmm?). Beer and milk are almost a dead heat in terms of emissions, though the authors caution against adding beer to your cereal in the morning [update: er, that's a joke. the paper doesn't venture into breakfast habits!].

If you want to maximize the nutritional value for each unit of climate damage (the "NDCI index"), it is milk all the way. The reason is that beer and wine offer basically zero nutritional value. Soft drinks too. Alas, it's true, there's no nutritional value to high fructose corn syrup!

With UBC being a sustainable university, milk and oat drinks will now certainly be a popular choice at all the undergrad parties and faculty functions.

The exact numbers should vary by city, region and country, based on transportation of the beverages ("drink miles"?) and production practices. I'd guess the general breakdown should be roughly similar in most locations, given that the nutrient densities are more or less constant from place to place and lower limits to the production emissions.

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