What will we be eating in 2050? Although today’s celebrity chefs are already addressing issues of sourcing local ingredients and seasonality, there’s a danger that the general public doesn’t recognise the impact that production, distribution and sustainability will have on what we eat in the future. A new food equation is taking shape and it carries profound consequences for every country in the world.
Panellists: Prof Kevin Morgan, Simon Wright (The Wright Stuff), Richard Arnold (Really Welsh) and Angela Gray.
Session Partner: Buzz Magazine
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