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How might climate change alter the global food system by the year 2050? Will diets change to reflect a revamped agriculture designed to adapt to a warming world? MIT Joint Program Principal Research Scientist Erwan Monier and New York University artist Allie Wist grappled with these questions as they developed a dinner menu for the MIT Climate Changed Symposium, a two-day gathering of experts in the sciences, humanities and design focused on the role and impact of models in a changed climate. Read the full story at MIT News.