Green jobs in a changing world
Food security and the sustainability of our food supply chains are major global issues.
For anyone considering a green job in the food and drink sector, it is crucial to gain a better understanding of the sustainability challenges we face.
It is also vital to explore what is being done to overcome those challenges, and the kind of work the next generation might be doing.
This episode of the Food Matters Live podcast was recorded in front of a live audience at the BFI in London as part of our Inspiring Careers in Food events.
Our host, Stefan Gates, was joined by experts from across the food and drink industry to investigate green jobs in a changing world.
Kate Cawley, Founder, Future Food Movement
Kate Cawley, founder and managing director Veris Strategies and founder of the Future Food Movement, has made it her mission to accelerate climate action in the food and drink industry.
She identified a huge climate skills gap in the food industry and launched the Future Food Movement, a pioneering industry network with a mission to accelerate climate action by facilitating a cultural shift through inspiration, upskilling and collaboration that moves the food industry from observation to meaningful participation.
Kate was named as one of Management Today’s 35 Women under 35 and a Woman of the Future in recognition of her human centric approach to sustainability. Her commitment to truly changing the food and drink industry is inspiring a new generation of people who want to make the world a better place.
Alastair Trickett, Founder, Grassroots Farming
Alastair Trickett runs a 1,000 acre family farm in Yorkshire. In 2020 he co-founded Grassroots Farming to supply beef from a collective of regenerative farms to the hospitality and catering trade across the south of England.
Alastair is a Nuffield Scholar working with international blue-chips on transitioning their supply chains to regenerative agriculture.
He advises government, venture capital and universities on system change programs within agriculture, as well as private rural estates.
He holds a degree in philosophy and prior to farming spent seven years in management consultancy and corporate food companies.
Henry Hamilton Stubber, COO, GrowUp Farms
GrowUp Farms grows food that doesn’t cost the earth. They have spent almost a decade growing restaurant-quality salads.
Their salads are less processed, so they stay fresher for longer. They grow in a controlled environment, where the climate provides the plants with perfect conditions. This means they can grow to the best standard year-round, and they are resilient to climate change and its impacts on farming.
They part of the evolution of the great British farming tradition, helping to build a more resilient food system for the UK. Their fourth farm, near Sandwich in Kent, is bringing leafy greens to supermarket shelves at affordable prices.
