What we got up to at our Sustainable Gastronomy Day event

We had a wonderful evening on 18th June 2019 (Sustainable Gastronomy Day) chatting, networking and sharing our stories about sustainability.  The first thing to say is a very big thank you to our host Rosalind Rathouse, Founder of London’s most sustainable culinary school and her amazing team at Cookery School at Little Portland Street. You did us proud!

And to the marvellous Pervin Todiwala – co-founder of Cafe Spice Namaste, Mr Todiwala’s Kitchen and Mr. Todiwala’s Petiscos for your very entertaining and informative demonstration.

We had delicious treats from Ros and her team – asparagus soup, savoury (and sweet) bread and butter pudding all made from “imperfect” asparagus, cheese which would have been discarded provided with the help of Amelia Christie-Miller  from Foodchain  and stale bread. True comfort food on a what was a very rainy evening.

And from Pervin – rice (cooked perfectly in an oven) yoghurt curry and vegetable bhajjia made from vegetables which would have gone to waste provided by Jess Latchford Director of Waste Knot

Thank you to Shelley at Red Kite PR for providing us with Prosecco Doc , the delicious organic Prosecco, which everyone was raving about.

And to our panel of women leading the way for sustainability, a big thank you.

Alicia Lawson – Commercial Director of Rubies in The Rubble.
Amelia Christie-Miller  – The Food Chain (also for providing ‘waste’ ingredients for our evening, pullet eggs, asparagus and cheese)
Linde Stael – Corporate Social Responsibility and Foundation Manager at Belazu Ingredient Company.
Jess Latchford  – Director of Waste Knot. (also for providing ‘waste’ veggie ingredients for our evening)

Thanks to all our wonderful guests who took part as we discussed how can agriculture meet the world’s growing need for food while doing less environmental harm, what to do personally and what the panellists are doing in business to reduce food waste, whether the public’s definition of  sustainability was different to the panellists and what we could do to make “sustainability sexy”.

It was great to hear your views and pretty much everyone agreed that education was crucial for change and collaboration to power the message home to government and consumers.

Everyone left with goodie bags from Belazu and Rubies in the Rubble and a renewed energy to think how they could spread the word around the many issues surrounding how what we eat and how it is farmed & supplied to us effect the environment.

If you are interested in finding out more about sustainability in food – watch this space as we are hoping to run more events on this topic. In the meantime, if you’re interested in food, its origins and its future you MUST go to Food: Bigger Than The Plate – the new exhibition at the V & A Museum in London it’s really fascinating and there are some very thought provoking (& beautiful) exhibits on food sustainability there.