As the climate warms and global food systems come under increasing pressure, what will the meals of the future look and taste like?
Join us for an event that brings together a Michelin star chef, a food policy expert and a climate researcher to explore how we can eat well while caring for the planet. Discover how changing growing conditions, new ingredients and innovative culinary techniques are reshaping our food landscape. Featuring topics such as sustainable proteins, climate-resilient crops and low-carbon cooking, this event blends science, policy and gastronomy to imagine what might be on tomorrow’s menu, and how our choices can help to build a healthier food system.
Perfect for adults and young people aged 16+ years with an interest in food, sustainability and the future of our planet.
Speakers:
- Mark Poynton, Chef Patron of MJP at The Shepherds, Fen Ditton
- Ivan Higney, Catering Manager, Darwin College
- Dr Nadia Radzman, Research Associate in sustainable crops
7-8pm, Saturday 21st March
