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Five Courses from the Sustainable Kitchen
Across the planet, the lack of nutritious food is undermining health for people and planet. It is essential that we begin to understand our consumption patterns in greater depth and understand that healthy food and food systems are driven by consumer choice and actions. As consumers we all have a choice and our choices drive food production locally and globally. Our sustainable purchasing boosts nature positive production and can contribute to poverty alleviation and Good Food For All.
The event will consist of 5 distinct courses:
1. An Introduction to Sustainable Consumption Patterns
We unpick the science behind transitioning to more sustainable consumption patterns with Dr Mario Herrero Acosta, lead Scientist for AT2, whose research focuses on increasing the sustainability of food systems for the benefit of humans and ecosystems. Followed by Alyson Greenhalgh-Ball, Global Health and Nutrition leader and board member of British Nutrition Foundation.
2. The Waste Laboratory
‘The Waste Laboratory’ and ‘Field notes of the Urban Composter’ look at stopping food waste and valuing food with host and renowned Eco-Chef Arthur Potts Dawson and Tristram Stuart – international award-winning author, campaigner and expert on the environmental and social impacts of food. Eco-Chef Tom Hunt and Olio also share their top tips for preventing food waste.
3. Field Note of the Urban Composter
In ‘Field notes of the Urban Composter’, Omved team Vicky, Jo and Sonia present their findings from experimenting with home composting and look at systems leading the way in urban composting.
4. Avocados on Parole
We discuss optimum nutrition that doesn’t cost the earth with Corinna Hawkes, Professor of Food Policy at City, University of London who works on policies that improve the quality of diets here in the UK and globally. We dive deep into the avocado problem with Chef Conor Spacey on why he has never used avocados in his kitchen and what solutions we have for the future of this much loved food.
5. Futureproofing the Food System
Douglas McMaster, pioneer of the zero-waste food movement presents his food system of the future, we speak to Jessi Baker MBE, founder of Provenance and Dr Morgaine Gaye, Food Futurologist.
Alyson Greenhalgh-Ball, Global Health & Nutrition Leader
Tristram Stuart, Author, Waste, Uncovering the Global Food Scandal
Elis Joudalova, Olio
Tom Hunt, Eco-chef and author
Chef Conor Spacey, Culinary Director, Food Space Ireland
Jonny Jacobs, Co-founder & director, Longevity Development
Prof Corinna Hawkes, Professor of Food Policy, City University of London
Vicky Chown, Head of Urban Holistic Growing at OmVed Gardens
Josephine Marchandise, Head of Preserves at OmVed Gardens
Douglas McMaster, Owner, chef, Silo
Jessi Baker, Founder & CEO, Provenance
Dr Morgaine Gaye, Food Futurologist
Vidal Cobos and Aleksandra Rutyna, CrowdFarming
To register for the event, visit the Eventbrite page here.