Hugh Fearnley-Whittingstall: You, Food and the Planet

Hugh Fearnley-Whittingstall (credit: Matt Austin)

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A special event to launch the British Library Food Season.

This is a live online event. Bookers will be sent a link in advance giving access.

In a special event to launch the British Library Food Season, chef, writer and campaigner Hugh Fearnley-Whittingstall talks about sustainability, food provenance and wellbeing with award-winning food writer Bee Wilson, filmed from the iconic River Cottage.

As the new decade brings new levels of anxiety about our health – and the planet’s – Hugh wants to discuss, among other things, the importance of a good meal, a good walk and a good story.

Chaired by Food Season founder and curator Polly Russell.

Food Season supported by

Kitchen Aid logo

Hugh Fearnley-Whittingstall is a multi-award-winning writer and broadcaster known for his uncompromising commitment to seasonal, ethically produced food and his concern for the environment. He has earned a huge following through his River Cottage TV series and books, as well as campaigns such as Hugh’s Fish Fight, and Britain’s Fat Fight, where he explored the obesity emergency in Britain, asking food producers, restaurants and the government to confront the crisis. Most recently he presented War on Plastics for BBC 1, joining forces with Anita Rani, Sir David Attenborough and many others to encourage consumers, and challenge businesses and government to reduce the plastic in our lives.

Hugh’s infectious enthusiasm for SLOW (Seasonal, Local, Organic, Wild) food, and his rigorous questioning of the food industry and its methods has helped fuel the nation’s interest in where our food comes from, who has produced it, and why that matters. 'I’m not really interested in the rarest or most expensive foods – so many of them are imported or, out of season anyway', explains Fearnley-Whittingstall. 'I’m much more excited about the first Discovery apples of the season, or the purple-sprouting broccoli when it comes through in February, or a new cheese being made with ancient know how. That’s what gets me going. That’s what we’ve been celebrating for over 20 years of River Cottage, and that’s the best sort of food to keep us all well too.'

Bee Wilson is an award-winning food writer and school food activist. She is the author of six books on food-related subjects including The Way We Eat Now, Consider the Fork and First Bite: How We Learn to Eat. She writes about food and other subjects for a wide range of publications including The Wall Street Journal, The Guardian and The London Review of Books. She is the co-founder and chair of TastEd, a new charity offering taste education in U.K. schools as a way to expose children to vegetables in fruits in a positive way and to help them learn new tastes. She has three children and lives in Cambridge.

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Name: Hugh Fearnley-Whittingstall: You, Food and the Planet
Where: Online
When: -
Price: Full Price: £5.00
Member: £0.00
Enquiries: +44 (0)1937 546546