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SUMMARY:Food production and dietary ethics: the perspectives of an amateur
  charcutier. - Mr Michael Cooper (University of Bristol\, UK)
DTSTART:20171020T153000Z
DTEND:20171020T170000Z
UID:TALK94267@talks.cam.ac.uk
CONTACT:Ryan Scott
DESCRIPTION:Provenance\, seasonality\, and simply our ‘connection’ to 
 the food we eat has been widely forgotten and lost through an increasingly
  ‘local\,’ global world\; whilst conversations around dietary ethics a
 re becoming more common\, is the place of meat production a black and whit
 e issue?\n \nThrough a hands-on approach to reconnect with food and tradit
 ional practices\, Michael has engaged with aspects of food preservation\, 
 plant-based protein production and has since decided to start his own char
 cuterie business. This talk will describe aspects of meat production and t
 he preservation of meat\, as well as detailing a personal journey to an in
 creased connection to the food and towards more sustainable practices. Hop
 efully this talk will provide a useful\, and friendly place for wider disc
 ourse around the subject\, as well as a point of learning and food discove
 ry.
LOCATION:British Antarctic Survey\, Room 307
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