written by Rosie Sullivan on April 20, 2010
Thursday 29th April:
FOOD of the FUTURE
In a changing climate and with cheap oil running out, why are our diet choices important? Last Thursday in the Curle Room, Kings Buildings House, a room full of people got to grips with the impacts our food habits have on the future of food and more importantly what we can do to about it!
Food, as with any consumption, contributes to our carbon emissions. The way it is produced, packaged, transported, and even cooked, all make a difference, and, given that most of us eat three times a day, it’s worth thinking about what we can do about it. So we asked our speakers: What does sustainable food taste like? What should we be eating? Where should we be getting it from?
Transition Edinburgh University’s Ric Lander was first up relating how food fits into the university’s carbon footprint, (making up no less than a whopping 15%). Peter Smith (Msc Carbon Management) linked carbon emissions to the cycle of food from field to landfill. Rob Kyle (Abundance Edinburgh) motivated us to get involved in edible projects going on right here, right now in Edinburgh (see links below) and Donald Reid (Slow food Edinburgh) spoke to us about the wonders of slow, real food and sourcing local food through the prospective Forth Diet Project.
A huge thank you to all the speakers and all who came, it was a truly inspiring event.
It’s an exciting time to get involved in food. Here at TEU many plans and ideas are afoot for a programme of workshops and educational events, but we want more… we want to hear from you! If you are interested in getting involved with TEU food in any way, shape or form email Abby at abby@teu.org.uk. And see here for our next tasty gathering.
Finger licking good links:
Foraging map of Edinburgh: http://forage.rs/
Abundance Edinburgh: http://www.abundanceedinburgh.com/
Edinburgh Permaculture: http://permacultureedinburgh.ning.com/
Slow Food Edinburgh: http://www.slowfoodedinburgh.co.uk/
The Green Fork: http://greenfork.org.uk/
blog comments powered by Disqus
