Food for thought
Fife is a leading light in the UK’s local food revolution, according to the organisers of a special event held in St Andrews today (Wednesday 20 February 2013).
The event, run by experts at the University of St Andrews, aims to shed light on the importance of local produce and examine the current challenges facing the food industry.
The lunchtime event will examine how changing our diet can lead to benefits for the local economy, the environment, health and culture.
Leading figures in the food world taking part include the man behind the innovative ‘Fife Diet’. Mike Small, whose eating experiment aims to re-localise food production, will examine the benefits of eating locally.
He will be joined by Robin Gourlay, the man responsible for driving forward the Scottish Government’s National Food and Drinks Policy. Robin, who was instrumental in making schools in East Ayrshire buy more local food, has wide experience in catering and facilities management in both public and private sectors.
The free event is hosted by the St Andrews Sustainability Institute, a group of sustainability experts working across the University.
The event will be introduced by the University’s Principal, Professor Louise Richardson, and chaired by Dr Shona Russell, a Lecturer in Knowledge and Practice at the School of Management.
Dr Russell said, “Fife is now recognised as a leading light in the UK’s local food revolution as demand soars for seasonal, fresh food, made and sold on our doorstep.
“While individuals are making positive food choices, larger organisations can find it difficult to make the switch; reconnecting with local food networks poses benefits as well as challenges.”
The seminar, ‘The Future of Food’ will take place today (Wednesday 20th February) at 1-2pm in the Gateway Building (Lecture Room 3), North Haugh, St Andrews.
Note to Editors
For further information contact: Sarah Duley, Sustainability Officer on 01334 467406 or firstname.lastname@example.org
Mike Small is also available for interview at the event or beforehand on email@example.com or 01592 871371.
Issued by the Press Office
Contact Gayle Cook, Senior Communications Manager on 01334 467227, firstname.lastname@example.org
Ref: Food for thought 190213