How your diet affects the environment, and how you can improve both

Earth Day is April 22.

In advance of that day of celebration, Columbia’s Cooking, a division of the University of South Carolina’s Cancer Prevention and Control Program, is hosting a three-day “Earth Fest 2016: How Your Palate Affects The Planet” event, focusing on how food choices affect global warming, the environment and health.

Beginning Wednesday, the public is invited to a series of presentations, workshops and tours and to join in on discussions about the interconnectivity of food, consumption and the environment. All events are free and take place at Discovery I Building, 915 Greene St.

Sign up by Monday or learn more at columbiascooking.org/earth-fest-2016 or contact Kirby Beal, Earth Fest 2016 Project Coordinator, beal@email.sc.edu.

Wednesday, April 20

10-11:30 a.m.: “How Our Palate Affects Our Pplanet.” Analyzing the environmental impact of different diets,” Trisha Mandes, director of Columbia’s Cooking, Room 140

1-2:30 p.m.: “Introduction to Nutritional and Sustainable Food Systems,” Sonya Jones, director of the Center for Research in Nutrition and Health Disparities, Room 140

3-4:40 p.m.: Carolina Community Farm & Garden Tour, Allie Mason, Sustainable Carolina Garden coordinator, 1216 Wheat St., behind Green Quad and between Main and Sumter streets

5:30-7:30 p.m.: “How Communities Can Determine the Shape of their Food System,” a panel discussion with Katie Welborn, co-chair of Midlands Food Alliance; John Newman, county planner; Chalmers Mikell, assistant director of Government Relations Division, SC Farm Bureau; Organic Helpers of Chester, grassroots volunteers working for change in their food system and social change through community gardening; Anne Burke, farmer and founder of Columbia Resilience; and Mandes.

Thursday, April 21

3-4:40 p.m.: Real Food Challenge Workshop, Room 103 in Green Quad, 1216 Wheat St.

5:30-7 p.m.: “How Sustainable Diets Can Improve Your Hhealth,” Mandes, Room 140

Friday, April 22

10:30-11:30 a.m.: “Top 10 Crops Grown for Human Consumption,” John Nelson, chief curator of the A.C. Moore Herbarium, Room 140

noon-1 p.m.: “How to Prepare a Sustainable, Plant-Based Meal,” Mandes; chef Erik Hoffman and Casey McCurry, Columbia’s Cooking program coordinator, prepare lunch; CC Kitchen

1-2 p.m.: “The History of Anson Mills,” Glenn Roberts, founder of Anson Mills, Room 140

This story was originally published April 14, 2016 at 5:06 PM with the headline "How your diet affects the environment, and how you can improve both."