- Justin Horne, Andrew Stephen, Paul Newnham
- Details About the session
- Speakers Info about who's talking
Our food system is wasteful, nature degrading and hundreds of millions go to bed hungry or get sick through poor diet. How can we shift the system onto a healthier path that will provide future food security? In this session we aim to answer this question from the perspective of the restaurant, the chef and the broader context of the SDGs. The host Nick will bring in the view of the circular economy and there will be a live cooking demonstration so that viewers can take away something very practical.
Eco Chef & Founder at Tiny Leaf London
Justin has been a chef for over 10 years specialising in sustainable food over the past 4 years. He launched Tiny Leaf a zero waste organic vegetarian pop-up in London’s Notting Hill in 2015. Now launching Sativa a circular economy, vertical farm restaurant in London’s Kings Cross in 2019 - the test kitchen for Sativa is open now in Kensington W8
Justin is on EMF Committee for Food and Circular Economy Cities, is also on board of WFP SDG2 Advocacy Hub and co-author of Chefs Manifesto designed for Chefs working towards the Global Goals.
He believes that chefs working together will be instrumental in a nutritious, delicious, sustainable food future for all.
CEO, the SRA
Andrew has been leading the Sustainable Restaurant Association since 2016. He is a steering Group Member of the Courtauld 2025 commitment, and an Associate Editor of Truth Love and Clean Cutlery.
The SRA brings together progressive people working in food and empowers them to change the system.
In 2018 Andrew launched OnePlanetPlate.org a movement celebrating the role of chefs in building a better food system, and helping diners use the power of their appetites wisely. He also founded Food Made Good Global, which is expanding the SRA's way of working with the hospitality sector to scale quickly in other countries.
Prior to the SRA Andrew spent over 10 years in London, Oxford, Madrid and Thailand; sitting at desks, staring at screens, typing emails and stuffing his face whilst driving behaviour change that ameliorates climate change
Outside of work Andrew likes to read pretentious books that claim to have all the answers, and eat seasonally/extensively.
Director of the SDG2 Advocacy Hub
Paul Newnham currently heads up the 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 Sustainable Development Goal (SDG) 2. To this end, the Hub has worked with a community of 150+ chefs from 38 countries to create a Chefs’ Manifesto- a framework outlining how chefs can contribute to the SDGs.
Paul has over 20 years’ experience in National and Global roles with a focus on Campaigning, Youth Mobilisation, Advocacy, Marketing and Communication. As a dynamic and strategic innovator, Paul brings teams together to achieve planned objectives. Through inspirational and evocative leadership, Paul is able to enthuse and motivate others, achieving goals beyond expectation.
Insight and Analysis, Cities and Circular Economy for Food, Ellen MacArthur Foundation
Nick works in the Insight and Analysis team of the Ellen Macarthur Foundation, a group of scientists, engineers and other technical specialists, that strive to provide evidence of the benefits of a circular economy as well as insights into the transition pathways. He currently manages the case study program, which disseminates real life examples of circular economy. Before joining the Foundation, Nick worked for many years as an environmental engineer. His experience includes urban regeneration and landscaping projects for Arup in London, Lebanon and Singapore; solar irrigation and aquaculture in Uganda and Ethiopia; post-conflict and disaster relief work in Sri Lanka, Afghanistan, Iraq and Indonesia. He has an MSc in renewable energy and is a chartered member of the Institute of Civil Engineers and a member of RedR.
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