Educate, inspire, enthuse, unite.
With sustainability at the forefront of everyone's mind, the Hungry for Change Food Forum will not only focus on the environmental impact of food systems, but will also put the evidence into practice; giving you the tools you need to communicate sustainability with customers and measure the environmental impact of menu changes.
The morning session will cover the scientific evidence on sustainable food systems from leading researchers, finishing with an insight into how the foodscape influences our landscape, including some case studies of returning land to its natural habitat (rewilding). This aspect is a relatively unknown impact of the food system and will therefore provide new insights for attendees. The afternoon sessions will be focussed on putting the evidence into practice, covering industry and consumer trends, tools and resources available to implement and assess the environmental impact of menu changes, and practical examples and case studies.
A two course lunch, plus refreshments, will be provided. All food will be suitable for vegans.
Aims of the day:
The Hungry for Change Food Forum has been created to provide information and allow for a productive discussion to take place between catering and environmental professionals from further and higher education institutes.
The aim is for attendees to recieve the most current evidence on the environmental impact of food systems, in addition to industry and consumer trends. Attendees will also be introduced to a number of resources and tools available for UK institutes, to help implement and measure the environmental impact of menu changes. The day includes plenty of time for discussions between the speakers and attendees.
Dr Helen Harwatt, Research Fellow at Harvard University and Sustainable Food Consultant at Planet Friendly Food
Dr Helen Harwatt is an international award winning researcher and scientific author specialising in the field of planetary health, with a focus on the environmental impacts of animal to plant protein shifts. Helen runs the consultancy group ‘Planet Friendly Food’, consults with Non-Governmental Organisation's (NGOs) and institutes on sustainable food issues, and is a research fellow at Harvard University looking at the role of livestock reduction in meeting climate change policy targets. Prior to this, Helen spent three years developing the environmental nutrition research programme at the Loma Linda University in California, and seven years at the University of Leeds' Sustainability Research Institute, conducting research on climate change mitigation, as an affiliate of the Tyndall Centre for Climate Change Research and the Centre for Low Carbon Futures.
Jenny Chandler is a Leith’s trained chef and food writer. After years cooking on sailing boats all over the world, she returned to England working in restaurants, then as a caterer, before she discovered her true passion for teaching and writing. Jenny teaches regularly at The Bertinet Kitchen, Leith’s, Divertimenti and Borough Market and has written four cookbooks including “Pulse”. With a passion for getting whole foods onto mainstream menus Jenny's legume love led to her role as the UN FAO European Ambassador for Pulses in 2016 and her current role as the Humane Society Internatonial (HSI) UK Forward Food Campaign Chef. As a “reducetarian" Jenny is passionate about promoting a primarily plant-based diet, cutting out factory-farmed animal products and embracing the huge larder of highly nutritious and delicious natural options available.
Matthew is an entrepreneur and has run three successful businesses in the glass/glazing, and exhibition industries. After 17 years of working in the corporate sector, his focus (and life) changed in 2011 when he became vegan. He founded the online campaign ‘Veganuary’ with his wife in 2014 and has encouraged over 250,000 people across the globe to try vegan for the month of January. Veganuary has evolved from a campaign, focussing on individual diet change, to a charity undertaking undercover investigations, representing veganism on mainstream media channels and working with supermarkets, chain restaurants & food service providers to expand their range of plant-based options.
Dr Marco Springmann is a senior researcher on environmental sustainability and public health in the Nuffield Department of Population Health and the Oxford Martin Programme on the Future of Food at the University of Oxford, UK. He is working on a multi-disciplinary global modelling project that brings together researchers from the departments for the environment, international development, and population health at the University of Oxford, as well as international collaborators. The aim of the project is to systematically assess the impacts of climate change, economic development, and changing dietary habits on the global food system, and to analyse the effects of current and future policy approaches.
After spending 10 years in the health sector focussing on behaviour change, Charlie joined the Humane Society Internatonial UK to manage the Forward Food programme. This delivery of plant based culinary workshops encourage the foodservice industry to put more plants on plates, positively impacting animal welfare, the environment and human health.
Alan Watson Featherstone
Alan Watson Featherstone is an ecologist, nature photographer and inspirational public speaker, and has been championing the cause of rewilding, both in the UK and abroad, for many years. In 1986 he founded the award-winning Scottish conservation charity, Trees for Life, and was its executive director for almost 30 years. During that time it became the leading organisation working to restore the Caledonian Forest in Scotland and took on ownership of the 10,000 acre Dundreggan Estate in Glenmoriston as its flagship project for native woodland recovery. A vegan for almost 40 years, Alan lives in the Findhorn Eco-village in northeast Scotland and seeks to demonstrate a positive way of living that supports and nurtures all life on the planet.
Click HERE to see a provisional itinerary of the symposium. Please note that this is subject to change and final itineraries will be emailed to delegates approximately one week prior to the course date along with the joining instructions.
Travel and Accommodation:
The Hungry For Change Food Forum will be held at Christ's College, Cambridge University. Full address: Christ's College, St. Andrews Street, Cambridge, CB2 3BU.
Please note that there is no on-site parking. The car park is a 3 minute walk away and there is a taxi rank right outside the door.
Cambridge Train Station is a 20-minute walk from Christ's College.
How to book:
Please note that bookings may be made up until 07 November 2018. After this date the booking process will be closed.
|Associate, affiliate or non-members||£230.00||Available|