Sustainability - Toast Festival Debate
Horsemeat in hamburgers labeled “beef”. Obesity and related diseases on the rise. Crop failures and overfished oceans. All this begs the question: is the way we eat environmentally, socially, and economically sustainable? If not, what would a sustainable food supply look like? How could food be both sustainably produced and affordable to everyone?
Henry Dimbleby – co-founder, Leon Restaurants
Mark Jankel – owner, Street Kitchen
Alicia Lawson – director, Rubies in the Rubble
Moderator: Sustainable Restaurant Association (SRA)
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