The Future of Food at the University of St Andrews

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Fife is now recognised as a leading light in the UK’s local food revolution as demand soars for seasonal, fresh food, made and sold on our doorstep. For large organisations like the University of St Andrews, reconnecting with local food networks poses benefits as well as challenges.

To better understand this phenomenon, the St Andrews Sustainability Institute (SASI) is hosting a lunchtime seminar on Wednesday 20th February at the Gateway Building (LR 3) addressing the ‘Future of Food’ at the University of St Andrews.

While individuals are making positive food choices, larger organisations can find it difficult to make the switch; this seminar aims to explore the benefits of local food and how it might come to play a much larger role in feeding the University of St Andrews. Featuring two excellent and experienced “local food” experts, Mike Small and Robin Gourlay, attendees will be able to hear first-hand how changing our diet can lead to benefits for our local economy, the environment, health and culture.

  • Mike Small is an activist, writer and publisher originally from Aberdeen. He has led on the Fife Diet local eating experiment, which aims to re-localise food production and distribution on a regional basis as a response to globalisation and climate change.
  • Robin Gourlay is responsible for driving forward the Scottish Government’s National Food and Drinks Policy, for the public sector and was instrumental in making School in East Ayrshire buy more local food. Robin has wide experience in catering and facilities management in both public and private sectors through a career which spans, hotels, Universities, Further Education, Colleges and Local Government.

Our chair will be Dr Shona Russell, Lecturer in Knowledge and Practice within St Andrews University School of Management

With a welcome and introduction from Professor Louise Richardson, Principal and Vice Chancellor the university, this seminar really will pose food for thought on an issue that is close to our hearts – and mouths!

This free seminar is open to all and especially those who have a professional interest in local food.

Wednesday 20th February from  1pm to 2pm (Coffee from 12.30pm)

Lecture Room 3.

The Gateway Building, North Haugh, St Andrews University, St Andrews

This event is sponsored by the St Andrews Sustainability Institute  –  a group of people at the University of St Andrews who are working towards a sustainable future for everyone.
Poster with full details here.