The Future of Food Festival taking place from the 18th to the 24th of September in London was an event dedicated to sustainability when it comes to what we eat and how we can lower our carbon print impact on the environment following simple and better dietary practices.
Sustainability in the food sector has indeed become a crucial priority nowadays, just as recycling and ‘going green’ are.
The Future of Food Festival aims at highlighting the importance of sustainable practices in the way we produce, purchase and consume food not only in the UK but globally as we are now part of a global reality and our food comes from everywhere.
And this is part of the problem.
At the Festival, key speakers spoke largely about promoting a ‘local cuisine’: eating more fresh produce, buying local products and even producing some food ourselves whenever possible.
The event was held in the area of Regent Street and St James's which was specifically chosen because many venues here are adopting sustainability policies to reduce their environmental impact.
Food industry representatives alongside restaurants’ owners and curious visitors participated in a week long event rich of interaction with a common goal: a better world starting from our plate.
Such event was interesting and engaging but it was primarily an educational opportunity.
All debates and interactive activities organized to show the visitors how they can contribute to greater sustainability through their lifestyle choices and daily eating habits.
An opportunity to better understand how conscious choices can have a positive impact on the environment because ‘the planet needs us.’
Another topic, a more technical one, regarded the agriculture of the future with the use of satellites, drones and robots which are able to calculate the exact doses of fertilizer and water needed to optimize the work and avoiding the waste of resources and energy.
The climate change was obviously discussed as it is posing a big threat for farmers and breeders.
At the Food Forum there were both public institutions and private associations and visitors could actively participate in activities and discussions to learn more about how to fight against waste and understand how food is recovered and reused.
Furthermore there were educational activities organized with the support of schools and universities, farms and urban associations.
There were talks about the further creation of urban vegetable gardens, workshops on agricultural policies and on bees and honey, among many other activities.
I would say that the focus was mainly on involving young people, through a program of activities and a series of meetings aimed at creating a more sustainable society of the future.
Even though most activities and talks were free of charge, there were also some paid activities to book such as pesto making demonstrations, sustainable culinary lessons and lessons on how to create your own vegetable or aromatic herb garden.
The restaurants on Regent Street, normally involved in sustainable practices, offered specific menus for the occasion to educate and ‘seduce’ clients into sustainability.
A 360 degree culinary experience, I would say, to please the palate and the mind alike.
I indeed think the time has come we ask ourselves questions such as: where does our food come from? How was our food made? How can we help the environment through simple daily practices?
The food of the future festival answered these and many more questions we all should have.
Urban vegetable gardens are on the rise in popularity
