Visions for Change: Sustainable Food Systems
Under increased pressures from growing populations, changing diets and threats of environmental change, how can food chains be improved for a more sustainable food and drink industry?
A sustainable global food system would allow for fair, universal access to quality food that is produced with respect for the environment, the food producers and societal cultural and gastronomic demands.
GESA member Dr Marc Metzger joined a panel of experts for a night of debate and discussion on the sustainability of current food systems, and drivers which may enable the incorporation of a low-carbon agenda into the industry.
Chaired by Dr Marisa Wilson, Chancellor’s Fellow in the Institute of Geography, the University of Edinburgh, the panel consisted of Dr Marc Metzger, Senior Lecturer in Environment and Society (the University of Edinburgh) and co-investigator in the European Union’s OPERAs project.
Pete Richie, Executive Director of Nourish Scotland and owner of Whitmuir Organics.
Dr Anne Bruce, Research Fellow in Science Technology and Innovation Studies and Convener of the Innovation in Sustainable Food Systems at the University of Edinburgh
Simon Michaels, CEO of f3 - the Local Food Consultants
You can read more about Dr Marc Metzger's Ecosystem services work here:
This Social Responsiblity and Sustainability Department event was organised in partnership with GESA and Net Impact Edinburgh as part of the Edinburgh Centre for Carbon Innovation's training course on sustainable food and drink, in partnership with Skills Development Scotland.