Great National Science Week FOOD stories up for grabs now around Australia.
- Taste tomorrow: fake meat, sautéed spider and lobster lollies —Melbourne
- Eating for the planet—talent in Sydney and Melbourne
- Take a virtual tour of the world’s only Sourdough Library—Tasmania
- What’s wrong with ultra-processed food? — Melbourne
- Carbon Counter: cut your contribution to climate change—online
These are just a few of appetising events and activities happening across Australia during National Science Week: August 15 to 23.
If you’re after more great ideas for highly visual stories, don’t hesitate to get in touch with us at www.scienceinpublic.com.au/science-week, and on Twitter at @SciWKMedia.
Scientists, chefs and event organisers are available for interview throughout National Science Week.
Individual event details and media contacts
Taste Tomorrow: fake meat, sauteed spider and lobster lollies— VIC
Taste the future by ordering a mystery box of sustainable and nutritious goodies including fake meat, insect flour, seaweed snacks, farm-to-plate disease-free animals or bioengineered crops.
Join scientists, nutritionists and chefs for these online events, open your box and explore the taste, sustainability and nutritional benefits of its contents. While you’re at it, hear from the scientists researching what you’ll be eating in 2050.
Sunday 16 August. Event details
Wednesday 19 August. Event details
Friday 21 August. Event details
Dr Kim Johnson from La Trobe University Institute for Agriculture and Food is available for interviews.
Eating for the planet—NSW
Is it possible to feed 10 billion people a healthy diet without destroying the planet? Join public health advocate and CEO of VicHealth Sandro Demaio, Alexandra Jones from The George Institute for Global Health, clinical dietitian Jennifer Cohen and director of That Sugar Film Damon Gameau as they discuss how we can all eat better and contribute to a healthier world.
The Planetary Health Diet is a way of eating created by scientists to sustain the health needs of humans with what our planet can afford.
Tuesday 18 August. Event details
Damon, Sandro, Alexandra and Jennifer are available for interviews
Get hands-on with the ancient techniques of fermenting foods such as sourdough, sauerkraut and kimchi in your own kitchen! Ask questions of world experts, take a virtual tour the Belgium’s unique Sourdough Library, and join in the quest to find Tasmania’s oldest sourdough.
Look down a microscope and see what’s happening to your your sourdough starter.
Saturday 15 August – Sunday 23 August Event details
What’s wrong with ultra-processed food?—Melbourne, VIC
Hear the latest research into the dietary and health impacts of ultra-processed foods from Associate Professor Gyorgy Scrinis, food politics and policy expert at the University of Melbourne, and author of the book Nutritionism: The Science and Politics of Dietary Advice.
Learn how ultra-processed foods are regulated, produced, distributued and marketed in this online event, hosted by Dr Jennifer Henry.
Tuesday 18 August Event details
Event type: Online
Carbon Counter: cut your contribution to climate change—online
Learn how you, your household or your school can adapt to reduce your carbon footprint through Carbon Counter, a countrywide challenge produced by the ABC. See what savings your lifestyle hacks will make and pledge to make a difference.
Work out small changes you can make to your day-to-day energy consumption, food and transport use with the aim of reducing greenhouse gas production.
Contribute to a running tally showing tonnes of carbon saved to determine the collective impact of you and your fellow challengers.
Researchers and science communicators available for interviews.
Media enquiries: Andrew Masterson, firstname.lastname@example.org, 03 9398 1416 or 0488 777 179
About National Science Week
National Science Week is one of Australia’s largest festivals. Last year 1.5 million people participated in more than 2050 events around the country, in metropolitan, regional and remote locations.
In 2020, the festival is almost entirely virtual, online, DIY and well-spaced. This means most events, large and small, is open to anyone, no matter where they live.