Talks

Big Idea. Arthur Potts Dawson talks about the need for a new industrial revolution for food based on all the mistakes we have made in the past and correcting them.

We need to learn from nature not ignore it. It has all the answers. We think the answer to our food problems is to have bigger farms. But the opposite is true. Here’s why.

'I love this land, how do I stay here.' Her answer was to start a world famous cookery school & become Ireland's best-known cook.

Where does our food come from? Patrick believes an identity of a nation is related to its food. And that we need to reconnect to the story behind the food we eat.

Foraging... an ancient practice key to the survival mankind.

Through foraging Yun feels he's discovered a surprisingly simple and accessible way to connect with the environment. Essential knowledge that we all used to depend on once rekindled, can help connect us to our precious and fragile world.

Applying Pressure – Can An Individual Change the World?

Drawing from her experience with high profile ‘Plane Stupid' and her role as a radical lobbyist and non-violent direct activist, Tamsin considers what transforms illegal action into legitimate world-changing events.

Using both historic precedent and the current environmental struggle, she suggests that at times of crisis, when governments will not act in the interest of the people, individuals must involve and empower one another to demand and live according to what is socially good. Non-violent direct action is this community's application of pressure - not to asking for a better tomorrow but creating the reality of a better today.

Guy recounts through a brief history of the business and then explains why Riverford does what they do and the way they do it. He talks about their vegetable box scheme that started in 1993 as a means of escaping the grasp of the supermarkets and how it has grown to deliver to 25,000 households nationwide.

Andrew thinks that changes in the way bread is produced have compromised its integrity. He’s going to tell us why – and what we might do to make it better. He will reveal what goes into a factory loaf (and what doesn't) and how fast-made bread may be enough to turn your stomach.