A group of students from City of Bristol College recently worked with top Bristol chefs to discover how to create delicious low carbon food at the ‘Good Food and Low Carbon Challenge’ conference.
The event, which was held at At-Bristol on the harbour side, focused on the contribution of the food system to greenhouse gases, how they are adding the climate change and identified some key positive actions that Bristol can take.
Adrian Kirikmaa, RWE Manager at City of Bristol College, commented: “This event was a fantastic experience for our students and highlighted that you don’t need to use high carbon recipes to create delicious food using local seasonal food.”
“We focus on offering our students industry related work experience, and as the catering industry starts to move more towards lower carbon food, the knowledge they’ve gained from this event will be invaluable to them in the future”.
Experts at the event also included Helen Browning (CEO, Soil Association and organic farmer) and Vicki Hird (Land Use, Food and Water Security Programme, Friends of the Earth and the Right Honourable Lord Mayor of Bristol.
Bristol Council has committed to reducing the carbon emissions by 60% by 2050. As part of European Green Capital 2015 there is a Green Capital Partnership food action group, made up of voluntary sector groups and enterprises, which is planning activities for 2015. It has identified the need to communicate in a positive way about food and climate change/CO2 emissions and to reduce the amount of harmful greenhouse gas emissions contributed through methods of food production, processing, transport and waste.
To find out more about catering courses at City of Bristol College, visit www.cityofbristol.ac.uk
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