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X-WR-CALDESC:Events for UCLA Sustainability
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DTSTART:20150101T000000
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BEGIN:VEVENT
DTSTART;TZID=UTC:20160519T083000
DTEND;TZID=UTC:20160519T180000
DTSTAMP:20260512T151414
CREATED:20160406T075739Z
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SUMMARY:UCLA Conference on Smart and Sustainable Cities
DESCRIPTION:Conference Flyer\nRegistration Required
URL:https://sustain.ucla.edu/event/ucla-conference-on-smart-and-sustainable-cities/
LOCATION:De Neve Commons\, UCLA
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BEGIN:VEVENT
DTSTART;TZID=UTC:20160519T190000
DTEND;TZID=UTC:20160519T210000
DTSTAMP:20260512T151414
CREATED:20160514T040024Z
LAST-MODIFIED:20160514T040024Z
UID:4599-1463684400-1463691600@sustain.ucla.edu
SUMMARY:Curbing Carbon Emissions in Dining: A Conversation with ZeroFoodprint (Ticketed Event)
DESCRIPTION:Curbing Carbon Emissions in Dining: A Conversation with ZeroFoodprint\nwith Peter Freed\, Chef Anthony Myint and Chris Ying \nDid you know? \nKernza\, a new grain variety from the Land Institute\, is derived from an ancient form of intermediate wheatgrass that is actually a distant relative of wheat. Kernza is a perennial\, meaning it can be grown year-round\, with roots that live on in the ground through winter. Corn\, wheat\, and most of the other grains we eat\, on the other hand\, are annual crops\, which must be replanted anew every year\, and require seeds\, fertilizers\, and pesticides for each planting. But Kernza’s most important difference–and the reason so many people have been waiting for its arrival–is the way it interacts with the soil. \nAll lecture attendees will enjoy a slice of Kernza bread provided by The Perennial restaurant in San Francisco! \n 
URL:https://sustain.ucla.edu/event/curbing-carbon-emissions-in-dining-a-conversation-with-zerofoodprint-ticketed-event/
LOCATION:Schoenberg Hall
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