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.
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Our latest survey shows that the vast majority of customers in the UK see GMOs as a crucial issue in sustainability, traceability and authenticity – and they want our chefs to keep genetically modified food off the menu.
The subject of GMOs in the restaurant food chain was on the menu this week at an influential roundtable discussion on sustainability and provenance in UK restaurants.
Below you will find recent coverage of Beyond GM in relation to the Genetic Technology Act, the Field Trial Statutory Instrument, the Defra Public Consultation, Not in My Supermarket campaign and the Agriculture Bill debates. Genetic Technology Act 2023 BBC news https://www.bbc.co.uk/news/science-environment-64596453 BBC R4 Breakfast and news 24/3/23 BBCTV Breakfast and news 24/3/23 BBC … Read more
Beyond GM’s campaigns and activities include: GM Free Me GM Free Me is a visual petition. It’s an alternative ‘national portrait gallery’ made up of real people who are tired of politicians and regulators playing with our food whilst accepting no responsibility for the consequences of the game. The pictures here, and the people who take … Read more
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
‘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.
The idea that new ‘genome editing’ techniques like CRISPR and gene drives could have a role in organic agriculture has prompted some difficult discussions around values and worldviews.
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.
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.