• Rosemary Stanton
• ABC Fora

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27 April 2009There once was a time when what to have for dinner was a simple choice, decided by cost and availability. But no longer. In a world with increasingly diminishing resources, eating is now complicated by a range of social, environmental and agricultural concerns. Choosing our food is getting confusing, but here, talking at UTS in Sydney, nutritionist Rosemary Stanton gives some practical advice on ethical eating. She is joined by researcher Dana Cordell, who's been studying the environmental implications of the decreasing supply of phosperous in Australia and the world. The event is chaired by Prof. Stuart White from UTS's Institute for Sustainable Futures, and presented as part of the UTSpeaks Series.

Professor Stuart White has been researching sustainability for the last twenty years. In 1998 he was a member of the NSW Task Force on Water Conservation.

Dr Rosemary Stanton is a nutritionist and author of numerous books on the topic of healthy eating. She is also a member of the NSW Health Department's Food Advisory Committee.

Dana Cordell is a senior researcher and doctoral student at the Institute for Sustainable Futures (ISF) at the University of Technology, Sydney. She is also co-founder of the Global Phosphorus Research Initiative.