Mashable's Social Good Series continues this month with another expert panel, "Food for the Future," which focused on diets — what we eat, how we get it, and whether or not it's good for both us and the planet — in the context of climate change.

Moderator Chris Taylor, senior editor at Mashable, was joined by a group of four experts in the fields of food, food education, and behavioral consumer analysis.

Hong Kong-based Peggy Chan was the executive chef and director of Nectar Integrative Dining, a restaurant that specialized in plant-based cuisine and sustainable eating. Chan recently founded Grassroots Initiative Consultancy, a network that will connect sustainable eateries and advocates.

Kelly McGlinchey is the board co-chair of Slow Food New York City and founder of Table & Tilth, a food sustainability consulting firm. McGlinchey specializes in urban gardening and food sustainability in order to preserve traditional ways of eating.

Brandon McFadden is an assistant professor at the University of Delaware's Department of Applied Economics and Statistics, and studies how consumers choose and perceive their food.

And Sophie Attwood, a senior behavioral analyst at the World Resources Institute's Better Buying Lab, offered her expertise in encouraging plant-based food choices and reducing household waste.

The panelists reiterated early on that climate change is directly connected to how our food is produced and consumed.

Read the full article about food and climate change by  Chase DiBenedetto at Mashable.