With Classes from Celebrity Chefs and World Famous Authors Food Diversity Day
From Year 4 to Year 10, pupils learnt about championing local food producers, as they tasted West Country farmhouse cave - aged cheddar from local traditional Ford Farm cheesemakers, used organic stoneground wholemeal flour from the oldest working water mill in Somerset at Burcott Mill, ate fresh sourdough loves of breads from local bakers with heritage grains from Rumwell Farm Shop in Taunton and dipped the bread in the South West's best extra virgin, single cold pressed Rapeseed Oil from the Somerset family Fussell Farm. Lessons even included the opportunity to sample real vanilla pods from a South West food producer called LittlePod helping traditional vanilla farmers improve their livelihoods and preserve the rainforests of Madagascar. Dan Saladino from BBC Radio 4 said, "we wanted to create a manifesto from Food Diversity Day that encompasses all the ideas to save food diversity around the world. Number one is education and sharing stories of biodiversity and where our food comes from, so a real highlight of the day for me was hearing from Queen's College streaming the event live and sending us in really great thought provoking questions". Mr Mann, Head of Faculty of Art, Design, and Food said, "we were absolutely delighted to be part of the first 'Food Diversity Day'. There was a truly amazing line - up of inspiring food industry speakers to celebrate the incredible range of foods available to us and learn why food diversity matters so much in today's world".
The day had a packed schedule as 11 live talks, presentations and debates were live - streamed to our Food and Nutrition classes throughout the day. The list of food experts that joined the classes at Queen's College included organiser Dan Saladino (BBC Radio 4 presenter, journalist, campaigner, and author of 'Eating to Extinction') with Sheila Dillon (BBC Radio 4 presenter, journalist, and food campaigner), Professor Tim Spector OBE (food scientist, presenter and bestselling author of 'Food For Life'), Professor Tim Benton (Director of Energy, Environment, and Resources at the Royal Institute of International Affairs), Michelin star celebrity chef Michael Caines MBE (chef Lympstone Manor, Devon), Mitch Tonks (chef Rockfish and The Seahorse, Brixham), Akwasi Mensa (chef Tatale, London), Neil Forbes (chef St Honore, Edinburgh), Luke Holder (chef Lime Wood, Hampshire), Melissa Thompson (chef and author of 'Motherland Jamaican Cookbook'), Sanjay Kumar (celebrity chef), Polly Russell (author, presenter and food historian), Alys Fowler (horticulturalist), Sinead Fortune (Gaia Foundation), Guy Watson (Riverford), Jimmy Woodrow (Pasture For Life), Frederik Leroy (Vrije University, Brussels), Paula MacIntyre (presenter, Hamely Kitchen, Northern Ireland), and Shane Holland (Slow Food UK). Pupils learnt what is meant by 'Food Diversity' as part of “ Food Provenance ”, the reasons why Food Diversity is important to Food Sustainability, and identify rare, endangered, or forgotten foods and processes.
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