No Leftovers: Remedying a Wasteful World
Refettorio Felix, Kensington | Wednesday 18th April, 7.00pm
TALKS • PANEL DISCUSSION • DRINKS • DINNER
Douglas McMaster (Silo & Cub, zero-waste restaurants), Ruth Anslow (hiSbe, ethical supermarket rebels), Carina Millstone (Feedback), Ludvig Berling (Karma, food waste app)
Image by Gregg Segal, '7 Days of Garbage' - http://https://www.greggsegal.com
Chef, techie, entrepreneur, activist: four inspiring figureheads come together to share their vision on how to wage war on food waste and salvage a sustainable foodscape for the future.
Join the pioneers of the fight against Food Waste and uncover the true cost of our addiction to consumption through an evening of talks, panel discussion, Q&A, drinks and food. Joining us are Douglas McMaster from Silo and Cub, the UK's first zero-waste restaurants, Carina Millstone, Executive Director of Feedback, an environmental organisation campaigning to end food waste at every level of the food system, Ruth Anslow, founder of the ethical supermarket hiSbe (How It Should Be), breaking the mould by putting people and planet first, and and Ludvig Berling (Karma), creator of the food waste app connecting surplus food with hungry consumers.
We live in a wasteful world. Every year, a third of the global food production is lost or wasted – that’s 1.3 billion tonnes of waste worldwide, with a scandalous impact on resources in production and distribution, carbon emissions and over-brimming landfills. In the UK, we throw away 7 million tonnes of food and drink from our homes every year, the majority which could have been eaten. Wasting this food costs the average household in the UK £470 a year. With the global population set to rise to over 9.5 billion by 2050, the world is wondering how to feed the world?
It’s time to make a change.
6.30PM - ARRIVAL, DRINKS & WELCOME
7.00PM - TALKS PART 1:
- carina millstone (feedback): A wasteful supply chain, what’s going wrong and how do we fix it?
- douglas mcmaster (silo/cub): The recipe for zero waste success
- ruth anslow (HiSbe): how shopper power can remedy a wasteful world
- Ludvig Berling (karma):Fighting food waste using your phone
8.00PM - BREAK
8.15PM - PANEL DISCUSSION AND Q&A
9.15PM - DRINKS, FOOD & MUSIC
10.30PM - END
Founder of the first zero-waste restaurant Silo in Brighton, and more recently Cub in London
Bio: Douglas McMaster is a chef and founder of a first ever zero-waste restaurant called Silo. Before the opening of Silo, Douglas has worked all around the world in high profile restaurants such as St. John Bread & Wine in Spitalfields, London. In 2009 Douglas won the ‘BBC Young Chef of the Year Award’, while in 2012, he won the title of ‘Britain’s most irreverent chef’ at the first Y.B.F awards, cooking a tasting menu comprised of food that would have otherwise been 'wasted'.
Read more: www.silobrighton.com and www.lyancub.com
Founder of ethical supermarket HiSbe (How It Should Be)
Bio: What if you had an idea of how supermarkets “should be" that you turned into a voice? And that voice became a rallying cry of thousands of people? And that crowd enabled you to open a chain of stores? And those stores transformed supermarkets for the 21st century? And more people were inspired to follow their own ideas of how it should be? That's my journey….
My name is Ruth Anslow, Co-Founder of hiSbe Food CIC. I’m in love with the idea that business can be a force for good, by serving the interests of the public and communities, not just a few shareholders and directors. I’m into destructive innovation that makes out-of-date business models obsolete. I believe that when we follow a vision of “how it should be,” we can transform whole industries. I dream of transforming business for good, starting with supermarkets. And I’ve made that dream my priority.
Read more: www.hisbe.co.uk
Executive Director of Feedback
Bio: Carina is thrilled to serve as the Executive Director of Feedback. After a stint in the business world working as a sustainability consultant for Environmental Resources Management, Carina realised our planetary ecological crisis would not be solved in the corporate boardrooms in which it was created. She has since worked with a number of system change campaigning and movement building organisations, including Changing Markets in the UK and the New Economy Coalition in the US. A committed permaculturalist, she founded The Orchard Project, a charity working with community groups in cities across the UK to plant and nurture community orchards in public urban spaces. Carina has also conducted research into systemic change for sustainability as a Visiting Research Fellow of the Global Development and Environment Institute of Tufts University and as a Research Fellow of the Schumacher Institute. Her book, Frugal Value: Designing Business for a Crowded Planet (Routledge, 2017), provides a blueprint for organisations in an ecologically viable system of production and consumption.
Read more: https://feedbackglobal.org
Founder of food waste app Karma, connecting surplus food with the consumer
Bio: Ludvig Berling is Chief Product Officer and co-founder of Karma, one of Sweden’s fastest growing and multi-award winning startups. With a MSc. in Integrated Product Development from the Royal Institute of Technology, Ludvig has previously founded another startup before co-founding Karma. In 2018 he became a member of the Forbes 30 under 30 Europe list in the category Social Entrepreneurs. His talk will explore how mobile technology helps connecting great surplus food with hungry consumers.
Karma is an app that connects restaurants, cafés and grocery stores with users eager to purchase unsold food at a lower price. For users, the app is an easy way to eat well, save money, and protect the planet. For retailers, uploading surplus food to Karma is an opportunity to reduce food waste, reach new customers and market through a new channel. Karma is fighting food waste globally and leading the shift towards a more sustainable society by offering a user friendly platform to both users and retailers, making it rewarding to rescue food. Great food shouldn’t be wasted!