The Food for a Greener Future conference was the most prominent event of the Food for a Greener Future campaign run by CCF between November 2013 and March 2014. It was a day of talks, workshops, stalls, facilitated discussions…and a delicious lunch!
Why did we hold this conference and what did we hope to achieve by it?
Well, there are really three answers to that question:
- We hoped to raise awareness of a variety of issues around our globalized food supplies and the way our current food sourcing patterns are causing a number of problems for ourselves and the poorer countries we source our food from
- We wished to encourage local people to eat more sustainable food, including local, seasonal vegetables and fruit and less meat and dairy, and to understand how their eating habits impact upon the rest of the world
- We also feel strongly about raising the profile of: local producers who provide local, seasonal produce, and organisations that encourage active community participation in the sustainability of food
There were four fabulous talks…
What do we mean by sustainable food? (Keynote address)
Jess Halliday, City University London
Food sovereignty and the fight to reclaim the food system.
Dan Iles, World Development Movement
Sustainable food projects in the UK
Duncan Williamson, of WWF-UK
Living what we learned today: Strategies for Behaviour Change
Sandra Boegelein, of the Tyndall Centre
* Sandra very kindly stepped in to replace Mike Small, who was unable to attend.
…Four different workshops…
Understanding Food Footprints
with Julian Cottee, Landshare
Food Waste: A scandal of our time
with Dr Marie-Ann Ha, senior lecturer in public health, ARU
Making the Most of Meat
with Ann Mitchell, Transition Cambridge Food Group
with Tine Roche from Cambridge Cookery School
Cambridge Carbon Footprint
The food was delicious, local and seasonal
A wonderful team of volunteers came together to create our hearty, soul-warming lunch. We were very fortunate to have all of the veggies donated by COFCO and the beans were donated by Hodmedod’s. Our chefs magicked this massive amount of food into a feast of vegetable and Black Badger Pea stew, fresh salad garnished with roasted pumpkin seeds, a winter salad of shredded carrot, cabbage and onion, and roasted squash…all accompanied by freshly-baked sourdough loaves from Bread on a Bike. The feedback was unanimous – everyone loved the food and it was a special touch that the vegetables were seasonal and picked the day before from Cambridge farms!
Morning and afternoon tea were served by lovely Transition Cambridge Food Group members and included a delectable array of handmade cakes which were all vegan and some were also gluten free. They were amazing!
Food for a Greener Future conference timetable: