- For better school food, and food skills, and protecting children from junk food marketing
- Evidence of the contribution of food and farming to climate change
- Highlighting the connections between diet, mental health and behaviour
- How action can protect the environment, enhance social justice and improve health
- Campaigning for a law on healthy and sustainable food for schools, hospitals, care homes…
- Practical help to increase healthy and sustainable food in schools, hospitals, care homes…
- Free training on healthy and sustainable food for public sector caterers
- Local and regional activity that promotes healthy and sustainable food
- Helping producers, consumers, retailers and caterers provide healthy and sustainable food
- Working for sustainable food at the London 2012 Olympic and Paralympic Games
- Practical advice for anyone interested in buying and using more sustainable food
- Spreading information about urban food growing in London, the UK and worldwide
- Working in 10 deprived London areas to improve access to affordable and sustainable food
- 2,012 new food growing spaces for London by 2012
- Find or set up a Food Co-op in your area
- Pledge to make our future an organic future
- To increase the enjoyment, production and consumption of bread made with natural ingredients
Are you;
- Looking for cost efficient, tasty cuts of meat that your customers will enjoy?
- Wanting to buy local, seasonal, assured, traceable meat?
- Concerned about your carbon footprint, animal welfare and food miles?
- Wanting to reduce your food waste?
- Not sure what to ask your butcher / meat supplier for to get all this?
But can’t exceed your existing budget? …then this event is for you!
Who: Catering managers, chefs, procurement staff, catering decision makers etc from public sector institutions (schools, prisons, hospitals, govt. departments etc) within London boroughs.
A master butcher and chef will show you how to bone, prepare and cook delicious traditional cuts of lean forequarter beef, lamb and pork, that you may not be familiar with or have considered before.
If you don’t have full kitchen facilities or you buy your meat ready prepared then this event will explain exactly what to ask for in order to purchase tasty cuts that your customers will enjoy and are affordable on a public sector budget.
When: Wednesday 3 September 2008 10am Registration – 4pm
Where: A prestigious catering college in central London (SW1)
This event is free of charge and will include a delicious lunch made with sustainable produce. However, to secure your place, we ask for a deposit of £50 per person (please send cheques to the address below by 26 August) to cover costs for no shows. If you are not able to attend please provide at least 48 hours notice. Cheques will be returned to you upon your arrival on the day.
Please download print, and return the booking form to the address below.
Download booking form as an 153kb PDF
Return your completed booking form to:
More than mince event, Sustain, 94 White Lion Steet, London, NI 9PF
