Room Three
15:30 - 16:30

Aside from breathing, what we eat and drink is our most intimate interaction with our environment. The way we grow food and crops for beverages directly impacts the land, air, water and biodiversity–either positively or negatively (sadly, mostly the latter at present but that’s changing). The way we prepare food and drink similarly impacts our environment and the nutrients retained. And what we eat and drink directly impacts our physical and mental health and wellbeing. Let’s not forget–we too are the environment.

In this session, we hear from some remarkable individuals who are replicating the life-giving abundance of the forest floor through agriculture and food “waste” innovation, to those

transforming our restaurant and food outlet operations and finding how to meaure, monitor and set standards to help guide events and caterers. A discussion not to be missed.


Jane Healy
J Healy Productions (UK)
Thomas Grunberg
Lyke Poortvliet
Green Events (NL)
Helen Taylor
Ecotricity / Forest Green Rovers (UK)
Dr. Vincent Walsh