The two-day workshop drew a wide range of stakeholders from across government, academia, NGOs and industry. It featured a series of interactive workshops, co-delivered by researchers from the 13 GFS-FSR project, working with stakeholders from organisations such as Defra, the National Farmers Union, 3Keel and Obesity Action Scotland.
The first day culminated with a public debate held in conjunction with Scottish Food and Drink Fortnight.
Event programme – 4 September 2019
- Welcome and Chair: John Ingram, GFS-FSR Coordination Team Leader, University of Oxford
- Opening address: David Hopkins, Dean of Central Faculty, SRUC and Alan Raybould, Professor of Innovation in the Life Sciences, University of Edinburgh
- Talk 1: Fergus Ewing, MSP Cabinet Secretary for the Rural Economy, Scottish Government
- Talk 2: James Withers, Chief Executive, Scotland Food & Drink
- Talk 3: Pete Ritchie, Executive Director, Nourish Scotland
- Talk 4: Putting consumers at the heart of food policy; Sue Davies, Strategic Policy Partner, Which?
- Q&A: Chair: John Ingram, University of Oxford
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WORKSHOPS
- Innovation and change in food delivery from grass-fed animal-based food production systems
- The Role of SMEs and Social Enterprises in a resilient food system
- Changing diets in changing times
- Trouble pleasing everyone – What are the main pressures that tie farmers to intensive practices?
- The missing middle: making the food system more resilient
- Consumer perspectives on resilient food systems
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Public debate: Hard to swallow – Who’s really deciding what we eat?
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- Chair: Donald Reid, journalist and lecturer
- Cate Devine, journalist
- Alan Hayes, IGD
- Liam Walsh, Sustainable Diets Manager, WWF
- Francis Eatwell-Roberts, NHS Scotland
Event programme – 5 September 2019
Reflections on day 1: Jess Davies, Senior Lecturer in Sustainability, University of Lancaster and David Thomson, CEO, Scotland Food and Drink Federation
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WORKSHOPS
- Skills and workforce for a resilient UK food system
- Shaping a future resilient food strategy and food security assessment for the UK
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Closing plenary and Q&A: Mary Brennan, University of Edinburgh and Scottish Food Coalition
Closing comments: John Ingram
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