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Chefs' Manifesto London Action Hub:

Evolving Food Futures

Friday 14 & Saturday 15 June, 2024

9am to 5pm, OmVed Gardens

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Are you hungry for change? Join chefs, growers, gardeners, educators, policymakers, restauranteurs, academics and others affected by and interested in contributing to a better food future to share, discuss, learn and be inspired by projects, ideas and research for the food future we want to build together.


Chefs’ Manifesto and OmVed Gardens invite you to explore the cycle of food from soil to plate and touch on key aspects like how to improve access to healthy and nutritious food where it is most needed and how to measure and reduce the carbon footprint of our food choices. 

Lunch and refreshments will be provided for registered attendees.

Session 1: 

Growing for better food futures

Friday 14 June, 9am to 1pm, OmVed Gardens

Urgent food systems transformation is needed to secure our food future. What role can chefs and eaters play in driving this forward? What are the challenges and opportunities of growing food at different scales and how could we establish more links between chefs, citizens and growing spaces to evolve our food systems?

 

Schedule:

9 to 9:45am Coffee & Introductory Craft

9:45am to 10am Welcome by OmVed

10am to 10:30am Introduction to the Chefs’ Manifesto and Action Hubs with Paul Newnham

10:30 to 10:45am Interview with Chef Deri Reed: Community growing

10:50 to 11:30am Learnings from Bec Hellouin, by renown eco-culture farmer Perrine
Bulgheroni. 

11:30 to 11:45am Break

11:45 to 1pm Panel discussion: Challenges and opportunities of growing and how to
better connect growers and chefs. With Perrine Bulgheroni (Bec Hellouin),
Darryl Gadzekpo & Ella Phillips (Electric Future Foods), Chloë Dunnet
(Sitopia Farm), Dan Collison (Farm Africa) and Emma Trueman (Global Generation).

Featuring Speakers:

Perrine Bulgheroni

A renowned farmer who, along with Charles Herve-Gruyer, co-founded the famous Bec Hellouin, an ecoculture farm in Northern France and co-authored the Living with the Earth series of books. She has recently co-authored the recipe book “La Foi, La Fourche and La Fourchete” and will talk about what a small farm can teach us about our broken food systems.

 

Darryl Gadzekpo & Ella Phillips

The green-fingered, food loving duo behind Electric Future Foods, whose passion for gardening and cooking with their children has spurred them to write “From Plant to Plate: Turn Home-Grown Ingredients Into Healthy Meals!” a visual feast to inspire 7-9 year olds to get growing, get cooking, and get plant-powered eating.

Chloë Dunnet

Chloë is the Founder and Chief Growing Officer at Sitopia Farm, a beautiful two acre farm in Greenwich built with the help of nearly 300 volunteers into a flourishing, biodiverse space capable of producing large volumes of delicious fresh vegetables and flowers, as well as a community hub welcoming to all.

 

Deri Reed

Sustainable Chef Deri Reed is the Owner & Manager of The Warren (Good Food Guide’s top 100 local restaurants in the UK) & Founder & Chef at Community Kitchen Cegin Hedyn. With a desire to leave the planet and customers' well-being in a better state than he finds it, Chef Deri features local produce, renewable energy, and animal welfare at the heart of all he does. Always walking the talk, Chef Deri has this year spearheaded a community allotment growing project together with Cegin Hedyn, in Carmarthen, Wales.

Dan Collison 

Dan is the Chief Executive officer of Farm Africa, an international organisation working to build a resilient rural Africa where people and the environment thrive. His new five-year strategy for the NGO builds on the organisation’s strengths in agriculture, market engagement and natural resource management, and increasing the focus on food systems and climate action.

Emma Trueman
Emma is the Head of Projects and Outreach at Global Generation, an educational charity founded in 2004 that works together with local children and young people, businesses, residents and families to co-create gardens and show how disused urban spaces can become an oasis for growing plants and people. Having been with the organisation for many years, she has witnessed and managed the different gardens in its many renditions. She currently works in the Canada Water site.

Vicky Chown 

Head of Urban Growing at OmVed Gardens. A medical herbalist, forager and gardener, she teaches permaculture and urban food growing in Queen’s Wood Community Garden and OmVed Gardens - where she also manages The Seed Saving Network - a biodiverse community of seed savers in London and across the United Kingdom. Vicky also practices herbal medicine and co-runs, alongside Kim Walker, The Handmade Apothecary, a foraging and herbal educational project.

 

Paul Newnham 

Paul heads up the Sustainable Development Goal (SDG) 2 Advocacy Hub, an initiative bringing together NGOs, advocacy groups, civil society, the private sector and UN agencies to coordinate global campaigning and advocacy to achieve SDG2: Zero Hunger. Paul seeks to generate change that will impact food systems, people and the planet. Chefs are equipped with a simple set of actions called the Chefs' Manifesto, to drive progress on the Global Goals. Paul also hosts a weekly podcast, Future Fork.

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Lunch Day 1:

Friday 14 June, 1 to 2:30pm, OmVed Gardens


A vegetarian interactive lunch imagined by Georgia Dowling, Josephine Marchandise and Arthur Potts Dawson. Focusing on the summer garden, lunch will be presented from a variety of local, seasonal and wild ingredients showcasing different cooking methods, including a selection of preserves and ferments from the OmVed Kitchen.
 

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Session 2: 

Sourcing & Access to Healthy and Nutritious Food

Friday 14 June, 2:30 to 5pm, OmVed Gardens

How do those in institutions, hospitality, catering and food service manage their sourcing to improve their menus and how can different stakeholders ensure healthy and nutritious food is accessible where it is most needed?

Schedule:

2:30 to 2:35 pm Introduction by Paul Newnham 

2:35 to 2:50 Conor Spacey: Building a Culinary School in Gambia 

2:50 to 4pm Panel on improving access to healthy and nutritious food for those who most need it. With Hugh Montgomery (Transforming the food system in medical institutions), James Taylor (Transforming School Meals), Dan Crossley (Making food systems more fair and resilient), and more.

4 to 5:30pm Interactive workshop by the Food Ethics Council
 

Featuring Speakers:

Paul Newnham 

Paul heads up the Sustainable Development Goal (SDG) 2 Advocacy Hub, an initiative bringing together NGOs, advocacy groups, civil society, the private sector and UN agencies to coordinate global campaigning and advocacy to achieve SDG2: Zero Hunger. Paul seeks to generate change that will impact food systems, people and the planet. Chefs are equipped with a simple set of actions called the Chefs' Manifesto, to drive progress on the Global Goals. Paul also hosts a weekly podcast, Future Fork.

Conor Spacey 

A chef for more than 30 years, co-founder of bespoke food catering company FoodSpace, and author of ‘Wasted’, Conor Spacey is known for questioning everything in the food industry and never satisfied that chefs are doing enough to fix the broken food systems and the planet. As an industry leader in running fully sustainable and zero-waste kitchens, Conor can be found regularly on TV, as a globally renowned speaker and ‘popping up’ in all manner of places as he takes his passion for being part of the solution to the people. 

Hugh Montgomery 

Hugh was appointed Officer of the Order of British Empire (OBE) for services to intensive care medicine and climate change. He is Professor of Intensive Care Medicine and Director of the UCL Centre for Human Health and Performance. He also co-chairs the international Lancet Countdown, which tracks how climate change is affecting human health and works on the Whittington Hospital intensive care unit.

James Taylor 

After working in restaurants for 8 years, including working for James Martin and cooking for the Tottenham Football Club players, he now uses his passion for food to educate, training kitchen teams in London primary schools to cook nutritious meals for children using fresh ingredients. He also teaches children about healthy cookery in the classrooms.

Dan Crossley 

Dan leads the team at the Food Ethics Council, a not-for-profit whose mission is to facilitate action towards fair food systems where people, animals and the planet flourish. He has worked on food sustainability issues for around 20 years, leading work on a range of issues, from our relationship with meat to tackling household food insecurity to power dynamics in the food system. He writes a regular monthly column for the Grocer, a leading food sector magazine.

Please note more speakers in this session will be announced soon

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Session 3: 

Regeneration: The Carbon Factor

Saturday 15 June, 9am to 1pm

 

The carbon impact of the food that we cook and eat is becoming the narrative that every food company is talking about. This session will demystify the topic and empower people to make better decisions when designing menus, buying food and considering waste streams. Monitoring and measuring our food production methods, highlighting the impact that producing food has on the environment and how chefs, businesses and consumers can support positive farming practices will provide more delicious and nutritious food as well as healing the systems that produce it.


Schedule:

9 to 9:45 Coffee & Introductory Craft

9:45am to 10am Welcome by OmVed

10am to 10:15am Introduction to Chefs’ Manifesto and Action Hubs

10:15 to 10:25am Introduction to the session by Arthur Potts-Dawsosn

10:25 - 11:05 Keynote by Helen Fisher: Carbon Builds Life - Let's Get Holistic!

11:15 to 12:15am Panel with Helen Fisher, Louise Rezler, Ali Honour, Bettina Campolucci and Vanshika Bhatia on the challenges and opportunities of measuring the carbon footprint of our menus.

12:15 to 1 pm What does a low-carbon recipe look like? Arthur Potts Dawson & Invited
guest chef Jonathan Lawson

Featuring Speakers:
 

Paul Newnham 

Paul heads up the Sustainable Development Goal (SDG) 2 Advocacy Hub, an initiative bringing together NGOs, advocacy groups, civil society, the private sector and UN agencies to coordinate global campaigning and advocacy to achieve SDG2: Zero Hunger. Paul seeks to generate change that will impact food systems, people and the planet. Chefs are equipped with a simple set of actions called the Chefs' Manifesto, to drive progress on the Global Goals. Paul also hosts a weekly podcast, Future Fork.

Arthur Potts-Dawson
Arthur is the UN World Food Programme Advocacy Chef. He has an interest in ethical and human food connections and is the founder of The People’s Supermarket, a sustainable food cooperative that responds to the needs of the local community in London and provides healthy, local food at reasonable prices.

Helen Fisher

Artist, gardener, lover of nature. Helen has created the podcast 'We Are Carbon' to explore the concept that thriving natural ecosystems are the answer to supporting a 'beyond sustainable' society. With interviews spanning industries as varied as farming, science, education and community projects, the learnings are now being unpacked into digestible resources to support a range of audiences in taking steps towards a more regenerative future.

Louise Rezler

Louise is the Director of Commercial Partnerships at Soil Association Exchange. She has spent her career tackling the question: How can society plan and finance change commensurate with our climate and ecological crisis? She recently led UK Government policy on home decarbonisation, green home finance, and net zero behaviour change. Most significantly, Louise has worked to shift agriculture systems and supply chains towards fairness and resilience.

Ali Honour

A highly regarded chef with 30 years of professional experience on the Irish food scene, bridges the gap between farm and fork and helps food businesses aspiring to operate in a more sustainable way. As a respected spokesperson and advocate, Ali collaborates with organisations, schools, and communities to raise awareness about food waste, climate-conscious food and the vital role beans play in our diets and the positive impact they have on our planet.

 

Bettina Campolucci Bordi

An acclaimed plant-based chef, is a fervent advocate for plant foods. With her Danish-Tanzanian-Bulgarian roots, she uses local and seasonal produce to create dishes that nourish the body and soul. Beyond her three acclaimed cookbooks, and passion for eating seasonally, locally and waste free, Bettina's endeavours span food and mindfulness retreats, plant-based cooking workshops, pop ups, food writing, and her widely popular Retreat Chef Academy.

 

Vanshika Bhatia

Chef Vanshika Bhatia has been cooking and baking since she could reach the stove top: “In my home, the very decision to plan and prepare dishes for the day is an act of joy,” she says. A highly awarded chef, Chef Owner of Omo Café and the Petite Pie Shop, Chef Vanshika is a passionate advocate for sustainable food systems, believing that “the menu is made after you have the ingredients in front of you, not before!” elevating the art of using every part of the ingredient.

Jon Lawson Jon began training as a chef in 2006 and eventually found himself working in the kitchen of Theo Randall, where he embraced a philosophy of simple Italian cooking with fine seasonal produce. In late 2016, having spent a year doing super clubs and a number of stages he opened Popolo restaurant in Shoreditch, focused on serving informal sharing plates and natural wines. Through the evolution of the restaurant Lawson has become more conscious of the impact they have on their community and the importance of the choices they make.

 

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Lunch Day 2:

Saturday 15 June, 1 to 2:30pm, OmVed Gardens


A vegetarian interactive lunch imagined by Georgia Dowling, Josephine Marchandise and Arthur Potts Dawson. Focusing on the summer garden, lunch will be presented from a variety of local, seasonal and wild ingredients showcasing different cooking methods, including a selection of preserves and ferments from the OmVed Kitchen.
 

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Session 4:

A Regenerative Kitchen

Saturday 15 June, 2:30 to 5pm, OmVed Gardens


How can we cook, process and dispose of food to reduce waste and carbon footprint and nurture both our gut and soil health? Learn tips and recipes from our guest chefs.

Schedule:

2:30 to 3:30pm Introduction & Regenerative Food Demonstrations by Josephine Marchandise, Rebecca Ghim and Conor Spacey 

3:30 to 4pm Conversation & Q&A

4:15 - 5pm  Closing remarks and feedback from assistants. Hosted by Paul Newnham

 

Featuring Speakers:

 

Conor Spacey

A chef for more than 30 years, co-founder of bespoke food catering company FoodSpace, and author of ‘Wasted’, Conor Spacey is known for questioning everything in the food industry and never satisfied that chefs are doing enough to fix the broken food systems and the planet. As an industry leader in running fully sustainable and zero-waste kitchens, Conor can be found regularly on TV, as a globally renowned speaker and ‘popping up’ in all manner of places as he takes his passion for being part of the solution, to the people.

Rebbecca Ghim 

Rebecca is the Founder and Director of The Ferm, a vegan zero-waste Korean fermentary. The Ferm partners with London's top restaurants and catering companies to collect commonly discarded byproducts, such as cauliflower leaves and broccoli stalks, and transforms them into delicious, nutritious pickles at their freshest state. The Ferm carries a range of small batches of award-winning artisan kimchi (spicy vegetable pickles) and jangaji (soy-sauce-based pickles) that are based on Rebecca's family recipes

Josephine Marchandise

Head of the Creative and Regenerative Kitchen at Omved Gardens. Growing up in a farming family, passionate about cooking, gardening and regenerative food growing, Josephine works symbiotically with OmVed’s rewilded and kitchen gardens to create nutritious and healing food with an emphasis on fermentation, wild and seasonal foods.

Paul Newnham 

Paul heads up the Sustainable Development Goal (SDG) 2 Advocacy Hub, an initiative bringing together NGOs, advocacy groups, civil society, the private sector and UN agencies to coordinate global campaigning and advocacy to achieve SDG2: Zero Hunger. Paul seeks to generate change that will impact food systems, people and the planet. Chefs are equipped with a simple set of actions called the Chefs' Manifesto, to drive progress on the Global Goals. Paul also hosts a weekly podcast, Future Fork.

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