Taking a bite out of climate change

Dr Ximena Schmidt

Taking a bite out of climate change

Dr Ximena Schmidt




Part of the symposium ‘Shifting our food systems for climate and health’

Click here to see all the symposium webinars

Session Outlines and Learning Objectives

This presentation will explore the origins and the effects of the dietary portfolio to reduce serum cholesterol and cardiovascular risk.

The lecture will cover:
  • Why it is important to make food climate change research accessible to citizens
  • What we have done to engage with the public
  • Where and how you can access free resources and even join us

Watch this webinar to

Gain clearing understanding of:
  • The impacts of food to climate change
  • Why it is important to make food climate change research accessible to citizens
Be aware of:
  • What Take a Bite out of Climate Change has done and is doing
  • What we do and how we engage with the public
  • Where and how you can access free resources to learn about the impacts of food to climate change

Help us to continue providing expert nutrition learning

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Melissa Mogor

Guest speaker

Dr Ximena Schmidt
Global Challenges Research Fellow, Lecturer in Chemical Engineering, Chemical Engineering Department, Brunel University London

Ximena is a chemical engineer and a life cycle sustainability expert with over 10 years’ experience collaborating and leading interdisciplinary multi stakeholders’ projects in food systems, including sustainable diets, clean cooking fuels, food waste valorisation and circular economy. She is lecturer in chemical engineering at Brunel University London.

Melissa Mogor


Professor Jennie Macdiarmid
Professor in Sustainable Nutrition and Health, University of Aberdeen

Jennie is a Professor of Sustainable Nutrition and Health and the Interim Director of interdisciplinary challenge Health, Nutrition and Well-being. She gained a BSc (Hons) in Nutrition and Food Science from the University of Surrey, during which she spent a year working at the CSIRO research laboratories in Melbourne, Australia. After graduating she worked as a research assistant at the Institute of Food Research (Norwich) and the University of Dundee (Psychology dept) investigating chocolate and eating behaviours. In 1997 she completed her PhD at the University of Leeds (Psychology), after which she spent 18 months working for the International Obesity Task Force in Aberdeen. Before joining the Rowett Institute at the University of Aberdeen in 2006, she worked in department of environmental and occupational health in the medical school. Her research focuses on food and nutrition security and the impact of diets on climate change and land use. This includes understanding how to change dietary habits to be healthier and more environmentally sustainable.

Melissa Mogor


Sue Davies
Head of Consumer Rights and Food Policy, WHICH

Sue Davies is Head of Consumer Rights and Food Policy at Which?. She leads Which?’s work on food, trade, sustainability and wider consumer rights and consumer product safety policy. She was the Chair of the European Food Safety Authority from 2012-2016 and has been awarded an MBE in recognition of her work on food safety.

View Dr Ximena Schmidt’s talk (30 mins CPD)

Part of the symposium series:



This webinar has been approved for CPD by the BDA and AfN

You are welcome to attend individual sessions. CPD certificates will be issued based on length of total time attended.


Webinar slides and links to other key resources will be sent within a week of viewing the live webinar, along with a separate personalised CPD certificate to save for your files. Add hello@mynutriweb.com to your safe senders to ensure you receive them.

This symposium has been kindly supported by Oatly

About Oatly
We are the world’s original and largest oat drink company. For over 25 years, we have exclusively focused on developing expertise around oats: a global power crop with inherent properties suited for sustainability and human health. Our commitment to oats has resulted in core technical advancements that enabled us to unlock the breadth of the dairy portfolio, including alternatives to milks, ice cream, yogurt, cooking creams, and spreads. Headquartered in Malmö, Sweden, the Oatly brand is available in more than 20 countries globally.
We aim to help drive a systemic shift in society to a more plant-based food system to tackle climate change and public health challenges. We always aim for our products to have as good as or better nutritional profile than the dairy benchmark.

For more information, please visit www.oatly.com

Oatly produce a specialised newsletter for health professionals. If you would like to sign up please click here.

For health professional website, please visit hcp.oatly.com to download articles, fact sheets, reports, webinars and more!

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