Following Food Systems Discussion at COP 27

By Sophie Friedman

Sophie at COP27

I had no frame of reference to anticipate what COP 27 would be like. The space, a maze of warehouses with hundreds of unique and buzzing pavilions, was hard enough to navigate. My attention was pulled in every direction by art, snatches of conversation, and the occasional famous face. I was thankful that to have been able to focus on one issue while I was there, sustainable food systems, but still found myself jogging between buildings to attend overlapping panels.

            At the Friedman School of Nutrition Science and Policy, I am earning a degree in Agriculture, Food and the Environment. While our program is focused domestically, attending COP 27 was an excellent reminder of how differently agriculture is viewed around the world. Reducing consumption of animal-based products in the U.S.A is essential to achieve our climate goals, though the same cannot be said for consumers in the Sahel, naturally . To decrease meat intake there would put people at higher risk of malnutrition. I heard from a bevy of experts, each with ideas of how their part of the world can contribute to a reduction in emissions.

Meeting the fantastic entrepreneurs behind some of these solutions was an unexpected perk. I imagined that the vastness of the event would preclude networking, but I was wrong. I exchanged information with folks from the cellular meat movement, a former Secretary of the Department of Food and Agriculture, and nonprofit leaders. However, some of the best relationships I built were with the students and alumni at the Fletcher School. Abay Yimere brought us to negotiations and explained the process of creating resolutions, while Emily Dahl prompted us to see Egyptian history at the Sharm El Sheikh Museum.

Sophie and other Tufts student delegates at COP27

  I am so grateful to have had this eye-opening experience. Though the official negotiations hit numerous roadblocks, I was heartened by the voluntary action shown at the side events. I have never been more hopeful about the innovation being made in food systems. It was an honor to get to share my educational experiences with them and make connections for after graduation. ∎

Sophie Friedman is a M.A. candidate at the Friedman School of Nutrition at Tufts University