Admission Price: Free to attend - please sign up.
Speakers: Ben Reynolds , Samuel Stone , Professor Martin Caraher
Series: This event is part of Sustainable City Week
The Fish in the Sea and the food on our plates
How do we tackle global food challenges locally; climate change, resource depletion.
B200, City, University of London
The world is facing major food system challenges, locally, in nations and globally; the huge burden of food poverty, malnutrition and diet-related disease; climate change and ecosystem degradation; and millions of people’s lives are affected by the often low paid and hazardous work involved in the food system.
We will be screening two short documentary films, The Fish in the Sea and Black Isle which explore local food production and sustainable fishing in Scotland, followed by a panel discussion with experts involved in sustainable food and fishing, and the film maker himself.
Watch a recording of the event here. Please note, the sound quality may be low at times.
About the film maker
Zev Robinson is a Canadian-British artist and filmmaker who has been directing documentaries on food and sustainability since 2008, part of his art, film and food project The Art and Politics of Eating.
An artist residency at the Cromarty Arts Trust, Scotland in 2017 led to the production of two documentaries, The Fish in the Sea, about sustainable fishing in Scotland and Black Isle, about local food production in the Highlands. They have received highly positive audience reactions at screenings in cinemas, universities and restaurants in Edinburgh, London, New York, Toronto, Inverness, Glasgow and elsewhere since the spring of 2018.
Zev is shortly starting production on a follow-up documentary on fishing; focusing on food policy, quotas and waste, along with a series of shorts as he travels around Scotland and other places in search of food stories.
On the panel
Ben Reynolds (Chair)
Deputy Chief Executive, Sustain: the alliance for better food and farming
Ben has been working at Sustain since 2004, most recently working with Jamie Oliver’s team to get the government to adopt a sugary drinks tax, and set up of the Children’s Health Fund which piloted the tax, distributing money from a 10p voluntary sugary drinks levy from restaurants. Between 2004 – 2013, Ben edited the free ethical London food magazine The Jellied Eel, and was a founding member of the Sustainable Food Cities network launched in 2013. In 2007, after authoring the report Edible Cities, Ben came up with the idea for the Capital Growth project, supported by the Mayor of London, to create 2,012 food growing spaces in London by 2012.
Professor Martin Caraher
Professor of Food and Health Policy at City, University of London
Martin Caraher is Professor of Food and Health Policy at Centre for Food Policy at City, University of London. He originally trained as an Environmental Health Officer in Ireland. He developed an interest in the public health and health promotion aspects of the work. Martin spent some time working in the Irish and the English health services managing health promotion and public health services respectively. He was a member of the original London Food Board which developed the food strategy for London. He was also on the London Olympic Food Group. Both of these initiatives had a huge emphasis on sustainable food systems. His recent work has focused on food poverty in the UK as austerity bites deep.
Head of Fisheries and Aquaculture at the Marine Conservation Society
Sam manages a team of dedicated experts and ‘fish geeks’ who work to improve the health of our seas through communicating science, influencing Government policy and changing consumer and business buying practices with our Good Fish Guide. Sam joined MCS in 2012 as a Fisheries Officer, and in 2015 became Programme Coordinator before taking on his current role. Prior to MCS, Sam ran industry projects in Australia to reduce impacts of commercial fishing gear and he also worked as a Commonwealth Fisheries Observer where he spent time living and working on-board prawn trawlers and long-line vessels. Sam has an Honours Degree in Applied Marine Science and when he’s not working, Sam is most likely to be hanging out at, surfing on, diving in or eating fish from our seas.
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When and where
5.45pm - 7.30pmThursday 1st November 2018