Who would have thought that climate change would lead to the disappearance of many of the foods we cherish? As the planet warms, microclimates change faster than many plants and animals can adapt. Some of these plants produce foods that we love, like apples and coffee and chocolate, even beer and wine. Various food sources will suffer different forms of demise. Factors such as warmer winters, early spring frosts, summer heat, drought, extreme weather, bugs, and fungus will be to blame. So, what can we do about this problem? Join Dr. Dumas for a savory discussion to raise awareness about these delectable and delicate foods.

ABOUT Prof. Theodore Dumas

Ted Dumas is an Associate Professor of Psychology at George Mason University. Dr. Dumas received his B.S. degree at the University of Connecticut and double majored in Physiology and Neurobiology (Life Sciences Dept.) and Psychology. Having found his career niche in basic research, he then attended the University of Virginia where he earned his first individual NIH fellowship and received his M.S. and Ph.D. degrees in the Neuroscience and Behavior Program in the Department of Psychology. Dr. Dumas also delivers seminars to health professionals on a national circuit and discusses how mental health is impacted by what we eat. Checkout his book, If Food Could Talk: Stories from 13 Precious Foods Endangered by Climate Change.

INVITE

This program is appropriate for ages 18 and above. An invitation to join this virtual talk will be sent to participants one day prior to the event . Registration is required to receive the Zoom link. Register by clicking on the "Begin Registration" button (below).