The full programme will be available in March.
For this year’s Forum we bring you four events focusing on the way we produce, supply and regulate the food we eat, and finish with a debate about the future for our energy production. Full Day ticket allows entry to all five sessions: , , ,  and .
Global meat consumption is on an unhealthy trajectory. Short of cutting meat out of our diet entirely, from mega-farms to self-sufficiency, chicken sheds to free-range and organic, we discuss the options available and their pros and cons. And then of course there are the edible insects…The BBC Food Programme presenter Dan Saladino talks with Louise Gray, author of The Ethical Carnivore, Joanna Blythman from the Sustainable Food Trust and author of Swallow This and farmer Peter Greig, former Food Producer of the Year in Radio 4's Food and Farming Awards.
Culture-grown lab meat is becoming big business. It can be taking a few animal cells, feeding them nutrients, growing them in to meat and allowing them to self-renew indefinitely; or taking the fish out of fishing by helping fish cells to multiply in a brewery-like environment to create fish fillets. The benefits could be huge, not only in removing the need to kill animals but also in the reduction of methane production and water use. However, it raises lots of potential ethical concerns too. To discuss the benefits and drawbacks, Dan Crossley, Executive Director at the Food Ethics Council, farmer Illtud Llyr Dunsford, Marianne Ellis, Senior Lecturer in Biochemical Engineering in the Department of Chemical Engineering at Bath University and Alexandra Sexton, researcher at Wellcome Trust "Livestock, Environment, People' project, talk to Andy Fryers, Sustainability Director at Hay Festival.
A new future beckons for the British countryside, with the spotlight on achieving a ‘Green Brexit’ threatening to steal the limelight over food production in the UK. As we adjust to life outside the European Union, will we need to increase imports of groceries? Will we need to implement regulation-lite policies, while delivering a smarter way to feed ourselves and look after the environment? Minette Batters, elected in 2018, is the first female NFU President in its 110-year history. She talks to rural commentator Rob Yorke.
An opportunity to discuss the immediate and longer-term challenges that range across his brief with the Secretary of State for the Environment, Food and Rural Affairs. Boycott is chair of the London Food Board.
Want to cook ridiculously good vegan food from scratch but have no idea where to start? Firth and Theasby, creators of the world’s biggest and fastest-growing, plant-based platform, BOSH!, are the new faces of the food revolution. They share their favourite go-to breakfasts, crowd-pleasing party pieces, hearty dinners, sumptuous desserts and incredible sharing cocktails. Hosted by John Mitchinson.
The acclaimed science writer uses chicken as the lens for examining everything that has gone wrong in the modern agricultural system: overuse of antibiotics, threats to the environment, violations of animal welfare, destruction of farm economies and rural civic structure, disruption of international trade and delivery of over-processed, obesity-promoting, nutritionally hollow food. McKenna takes us from vast poultry farms to laboratories, kitchens and street-food markets around the world, revealing how economic, political and cultural forces converged to make our favourite meat a hidden danger. Boycott is chair of the London Food Board.
Governments, NGOs and corporations collaborate across the world on campaigns to respond to global health issues such as AIDS, Ebola, SARS and malaria. But how do you regulate these PPPs (private-public partnerships)? And how do you analyse the accountability, effectiveness and sustainability of the biggest campaigns? Clinton is Vice Chair of the Clinton Foundation and a Lecturer at the Mailman School of Public Health at Columbia. Sridhar is Professor of Global Public Health at the University of Edinburgh. Chaired by the science writer and climatologist Gabrielle Walker.