Aside from breathing, what we eat and drink is our most intimate interaction with our environment. The way we grow food and crops for beverages directly impacts our land, air, water and biodiversity – either positively or negatively (sadly mostly the latter at present but that’s changing). The way we prepare food and drink similarly impacts our environment and the nutrients retained. And what we eat and drink directly impacts our physical and mental health and wellbeing. Let’s not forget – we too are the environment. In this session we hear from remarkable people who are replicating the life giving abundance of the forest floor through agriculture and food “waste” innovation, to those transforming our restaurant and food outlet operations and finding how to meaure, monitor and set standards to help guide events and caterers. Do not miss this delicious discussion!
Menu