Guilt and shame are deeply present in our relationship with food. How do we harness these emotions for good?
When it comes to eating animals, can guilt and shame positively influence our behaviour or those of corporations to reduce our environmental foodprint?
We are joined by Dr. Jennifer Jacquet – Associate Professor in the Department of Environmental Studies at NYU. Jennifer does interdisciplinary research on globalized environmental problems, including the wildlife trade, fisheries, and climate change. She is the author of the book “Is Shame Necessary? New Uses for an Old Tool” and the co-author of a recent study exploring the climate responsibilities of industrial meat and dairy producers.
- The difference between guilt and shame
- Research about what works and doesn’t when shaming our food choices
- The Netflix documentary Seaspiracy: who we shame and how
- The role of private corporations and challenging conventions of responsibility
- Jennifer Jacquet (2015) – “Is Shame Necessary? New Uses for an Old Tool”
- Lazarus, O., McDermid, S. & Jacquet, J. (2021) The climate responsibilities of industrial meat and dairy producers. Climatic Change 165, 30
- Seaspiracy (2021) A Netflix Documentary
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