Doing Good With Food

Date: 06/03/2019

Time: 6.30pm-10.30pm

Location: Soane's Kitchen, Walpole Park, Mattock Lane, London W5 6BE

Price: £25

Our panel discussion theme is Doing Good with Food, Sustainability and Food Waste.  Our panel will discuss food as a source for good, how we should use resources wisely for sustainability, how we package food so we don’t damage our planet and what we can do to eliminate food waste.

We will explore what working with food can teach us.  What can we discover from our elders? What can we pass on to younger people? We will consider the answers to these questions and much more during the event.

Panellists include:

Alex Head
Owner and founder of Social Pantry
@alexheadchef
Website

Anita Kerai
Presenter for RETURN TO KENYA on Amazon Prime Video and author of cookbook FLAVOURS OF KENYA
@anitasVkitchen
Website

Joey O’Hare
Finalist in MasterChef The Professionals, recipe writer and her latest project explores ideas of sustainability within the food and farming industries
@joeyscooking
Website

Rosalind Rathouse
Founder of Cookery School
@CookerySchool
Website

Jess Latchford 
Director of Waste Knot – with over 10 years’ experience in the fresh produce Jess witnessed the colossal amount of produce being cast aside for the sake of aesthetics alone and launched Waste Knot.
@WasteKnotUK
Website

Hosted by Mecca Ibrahim and Janie Ash from Women In the Food Industry
@women_food_wifi

After the panel discussion, you are welcome to chat & network with the panellists. Joey O’Hare will also be on hand for anyone who wants to take advantage of the beautiful space within Soane’s Kitchen and get tips on food photography and styling.

Price includes a welcome drink and canapés. All are welcome both women and men!

This event is one in a series of events this week from Women In the Food Industry, a pioneering new initiative championing and discussing the issues facing women in the food industry.

Proceeds from this event will go to Fare Share

Fare Share are the UK’s largest charity fighting hunger and food waste.

They believe that no good food should go to waste so they redistribute surplus food to charities that turn it into meals for vulnerable people. Last year they redistributed enough food for 36.7 million meals. But it’s about more than meals. The organisations they supply food to are places that provide life changing support, as well as lunch and dinner.

Visit their website for more

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