Educate, inspire, enthuse, unite.
The morning session will cover the scientific evidence, finishing with an insight into how the foodscape influences our landscape, including some case studies in the UK of what happens when the damage is reserved. The biodiversity and landscape element is particularly powerful in empowering culinary and environmental professionals in the added value and large impact of their efforts in changing menus. This aspect is also a relatively unknown impact of the food system and will therefore provide new insights for attendees.
The afternoon sessions will be focussed on practical examples and case studies. Tools and resources that are available to UK institutes will be presented.
A menu of fully vegan lunch, drinks and snacks will be provided throughout the day.
Aims of the day:
The goal is for participants to leave full of enthusiasm and feeling supported in their efforts. They will also work together within their institute across catering and environment.
The Hungry for Change forum has been created to provide information and allow for a discussion to take place between Catering and environmental professionals from further and higher education institutes. Dr Helen Harwatt will introduce speakers who will talk through environmental impacts of food production, biodiversity, sustainable diets and food trends in particular with a plant based culinary workshop.
Dr Helen will also be sharing a calculator and assessment tool so that catering sites can communicate sustainability with customers and measure the environmental impact of menu changes.
Dr Helen Harwatt Sustainable Food Consultant at Planet Friendly Food
0930: Delegates to arrive at TUCO HQ by this time for registration and refreshments
1000 Introduction and overview of the day by Mike Haslin and Elizabeth Crawford
Session 1: The evidence for defining sustainable food systems
1015: The environmental impacts of the food system: climate change, land use change, biodiversity loss and chemical pollution by Helen Harwatt from Planet Friendly Food and Harvard University.
1050: Incorporating health into sustainable diets: the latest evidence of healthy and sustainable foods by Dr Marco Springmann from University of Oxford
1125: Changing plates, changing landscapes. The link with biodiversity and rewilding by Alan Watson Featherstone, Founder of Trees for Life.
1210: Panel Q&A
Session 2: Putting the evidence into practice - Trends, tools and insights.
1315: The rise and rise of plant-based eating. An overview of consumer and corporate food service trends.by Matthew Glover, Co-founder of Veganuary.
1345: Forward Food plant-based culinary workshop and greenhouse gas assessment: an overview by Charlie Huson from The Humane Society International UK.
1410: The TUCO greenhouse gas menu calculator and the Hungry for Change Food Forum by Helen Harwatt.
1435: Refreshments and case study of Forest Green Rovers football club (by video)
1450: Chef stories - the Queen of Beans. South America, Italy, the United Nations and university dining halls - a plant-filled journey by Jenny Chandler from the Plum Cooking Company.
1530: Panel Q&A
1615 Closing remarks and feedback by Mike Haslin, TUCO CEO, Elizabeth Crawford and Helen Harwatt.
Click HERE to see a provisional itinerary of the symposium. Please note that this is subject to change and final itineraries will be emailed to delegates approximately one week prior to the course date along with the joining instructions.
Travel and Accommodation:
TUCO HQ is located at Nation House 3rd Floor, 36 St Ann Street, Manchester, M2 7LE. It is a short walk from Manchester Piccadilly Train Station and Victoria Train Station.
TUCO Ltd have a corporate contract with Motel One Hotel. The cost per room (single occupancy) is £69.00 INC VAT and has a 100% cancellation fee up to 6pm on the day of the reservation. To benefit from this contract please quote TUCO at the time of booking.
How to book:
Please note that bookings may be made up until 31st May 2018. After this date the booking process will be closed.
|Associate, affiliate or non-members||£230.00||Available|