Summer Soup Surplus
Greetings,
This summer has seen a surplus of soup in Manchester – mountains of minestrone, cream of tomato, chicken and even green Thai soups.
According to FareShare, the food distribution charity based at New Smithfield Market, they have never had so much soup in stock, both tinned and fresh.
But they are having no problem in finding suitable kitchens to cook them, with over 40 community group members – feeding hundreds of homeless and low-income people – all benefitting in recent weeks.
This summer soup glut is a mystery and is just one of the issues likely to be aired on June 10th from 6-8pm at an awareness-raising event, hosted by EMERGE, the Manchester based social enterprise charity.
Entitled ‘Question Time on Food and Sustainability Issues’ the event will be run akin to the BBC’s Question Time format at University Place, Oxford Road, the University of Manchester.
The panel will be made up of a range of food “experts” headed by Mark Shayler, a former environment manager for Asda, who now runs consultancy Eco3, who will act as David Dimbleby in the role of chair. Pat Foreman, CEO of Food Northwest will be on the panel and Julie Bagnoli, a Business Link NW food sector advisor and proprietor of Isinglass restaurant.
Chris Shearlock, Environmental Manager at the Co-operative, Stefan Stainsby from WRAP’s Love Food Hate Waste campaign and Debbie Ellen, a Manchester based food researcher and grower, are also on the panel.
Tickets can be ordered online or bought on the evening of the event at the University Place though reservations in advance are preferred to avoid disappointment. Before the Question Time session, which starts at 6.00pm, there will be a drinks reception from 4.30pm to which all participants and Press are invited.
The event aims to raise awareness about the complexity of sustainable food supply chains & it promises to be a fascinating evening. We’re hoping for a real debate involving diverse and knowledgeable interventions from both the panel and the audience. People from different industries and backgrounds tend to have different views on, for instance, sourcing food locally or reducing packaging waste. This makes finding a solution for the issue much more challenging.
Please come and engage in what promises to be a thought provoking debate!
Lucy.
EMERGE 3Rs
This summer has seen a surplus of soup in Manchester – mountains of minestrone, cream of tomato, chicken and even green Thai soups.
According to FareShare, the food distribution charity based at New Smithfield Market, they have never had so much soup in stock, both tinned and fresh.
But they are having no problem in finding suitable kitchens to cook them, with over 40 community group members – feeding hundreds of homeless and low-income people – all benefitting in recent weeks.
This summer soup glut is a mystery and is just one of the issues likely to be aired on June 10th from 6-8pm at an awareness-raising event, hosted by EMERGE, the Manchester based social enterprise charity.
Entitled ‘Question Time on Food and Sustainability Issues’ the event will be run akin to the BBC’s Question Time format at University Place, Oxford Road, the University of Manchester.
The panel will be made up of a range of food “experts” headed by Mark Shayler, a former environment manager for Asda, who now runs consultancy Eco3, who will act as David Dimbleby in the role of chair. Pat Foreman, CEO of Food Northwest will be on the panel and Julie Bagnoli, a Business Link NW food sector advisor and proprietor of Isinglass restaurant.
Chris Shearlock, Environmental Manager at the Co-operative, Stefan Stainsby from WRAP’s Love Food Hate Waste campaign and Debbie Ellen, a Manchester based food researcher and grower, are also on the panel.
Tickets can be ordered online or bought on the evening of the event at the University Place though reservations in advance are preferred to avoid disappointment. Before the Question Time session, which starts at 6.00pm, there will be a drinks reception from 4.30pm to which all participants and Press are invited.
The event aims to raise awareness about the complexity of sustainable food supply chains & it promises to be a fascinating evening. We’re hoping for a real debate involving diverse and knowledgeable interventions from both the panel and the audience. People from different industries and backgrounds tend to have different views on, for instance, sourcing food locally or reducing packaging waste. This makes finding a solution for the issue much more challenging.
Please come and engage in what promises to be a thought provoking debate!
Lucy.
EMERGE 3Rs
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