19 July 2022
Our MVHR air conditioning units provided much-needed comfort for our attendees on an otherwise sweltering Tuesday evening at our “Waste Not Want Not!” sustainable food and drink event. On arrival at our Hub on Gloucester Road, attendees were welcomed to a refreshing beverage at the Future Leap Café’s bar before interacting with the six inspiring stalls on site: The Ethicurean, Riverford Organics, Fareshare South West, Gouter, Seaweed Surfshack, and Veg Life. Each stall had a selection of food samples, product testers, and/or waste-reduction ideas to share with the audience. Throughout the evening each stall was busy with encouraging discussions.
After some time tasting and testing, everyone was invited to take a seat in the event space where Katherine Piper, Director of Partnerships and Sustainability at Future Leap, welcomed the room and provided an overview of the company’s mission, journey, and sustainability support on offer (more can be found on our website). After the introduction, Katherine welcomed the following speakers to the stage for a panel discussion:
- Mark McCabe, Head Chef and Director at The Ethicurean
- Lee Holdstock, Senior Business and Trade Development Manager at Soil Association
- Ben Evans, Food and Logistics Co-ordinator, Fareshare South West
- Heloise Balme, Director, Bristol Food Network/Going for Gold
The panel was an engaging discussion with the speakers and the audience, discussing topics such as:
- Joining up the dots between food waste and food hunger
- Food supply chains
- Waste reduction and dietary change
- Food production in harmony with ecology
- Food circularity
- Food sustainability integrated across all levels of society
- Barriers to eating sustainably
After the panel discussion, the event continued with further refreshing drinks, buzzy networking, and stall interaction – many attendees left with delicious take-home tasters and a big smile!
Thank you for all of our speakers, stall holders and attendees – without which these events would not be possible.
