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HW Fisher - Sustainability and the Future of Food HW Fisher
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In 2010 we set up a sustainability division to help our clients reduce their carbon footprint. We believed then, and even more resolutely now, that sustainable businesses are better businesses. Whilst our clients were ready for the conversation, a lack of government legislation hampered change. Nearly a decade on the world is a very different place.
We work with large corporates, SMEs and individuals, across a wide range of sectors; the issue is relevant to all of them and we want to remain at the heart of the debate about how we account for a more sustainable world.
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HW Fisher - The Future of Food
At HW Fisher, we’re lucky enough to work with clients who are leading the conversation in food and sustainability. To glean a window into the future of food, we brought together an expert panel at the V&A in London - including urban farmers, renowned chefs and restaurateurs, suppliers and world leading academics - for a fascinating debate on what we can do to build a more sustainable future food system.
Panel
Lisa Markwell, Moderator - Food editor at The Sunday Times and editor at Code. Former editor of the Independent on Sunday.
Mark Broadbent - Great British Menu Northern Champion, Food Vendor at Facebook, CEO and Executive Chef of Milk and Honey Events. Has cooked in five-star hotels, two-star Michelin restaurants, gastro Pubs and member’s Clubs, and was head chef at the Bluebird.
Charlie Mash - CEO of Mash Purveyors, a grocery wholesaler connecting producers across the UK and globally with 700+ London hotels and restaurants. This ranges from chains to Michelin star restaurants.
Professor Andy Salter - Professor of Nutritional Biochemistry at the University of Nottingham and leads the Future Protein Research Platform.
Jack Astbury - Head Grower and Co-founder at Urban Organic - turn rooftop spaces into food gardens. Runs Keats Community Organics, a community farm based in southeast London and is a producer for Norwich Farmshare.
Rebecca Mascarenhas - renowned restaurateur and industry doyenne. Co-owns four restaurants across the capital, several with Michelin star chef Phil Howard. She also invests in several young chefs' projects around the capital.