This year our new initiative, Stir the Pot, aims to get chefs in the UK learning more, thinking more and talking more about GMOs. If you eat out – you can be part of the conversation
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Novelty, the ability to stay ahead of trends and to offer the unusual is one of the things that drives the restaurant business. There is very little regulation around the kind of food that can be served. There’s no real prohibition, for instance, against serving endangered species – though this is a questionable practice, especially … Read more
As part of our work with chefs we’ve been working with the Greencuisine Trust to produce a series of downloadable leaflets looking at GMOs in the UK food system. Here’s the first three.
‘Bioengineering’ nutrients into our food – a promise which so far has failed to materialise – distracts us from real issues of soil degradation, climate change, poor diet choices and lack of political will to support a right to food.
When it comes to sustainability in food and farming we need leaders and we need followers; what we can’t afford is freeloaders and easy riders who peddle nothing but buzzwords.
How bogus branding and marketing claims undermine notions of integrity of provenance and its hype and promotion suppresses real questions and more nuanced conversations about authenticity and sustainability.
Sustainability is not just about carbon, energy, resources and pollution. It is also about health, wellbeing, tradition and culture. It also requires boundaries and restraint and therefore, trade-offs within those boundaries.
We have a wide range of leaflets for you to read and download. If you would like some to give away at events please let us know. A Bigger Conversation Our A Bigger Conversation initiative brings voices from all sides of the debate – from science, ethics, faith, environment, business and more – together … Read more
A universal truth – whether you are buying a used car or sourcing ‘sustainable’ farmed of GMO fish for a restaurant – is that if it sounds too good to be true, it probably is.
The US Food and Drug Administration has safety concerns about the fake meat Impossible Burger’s ‘plant blood’ – made via genetic engineering. Here’s what you need to know about the tech takeover of food.