Jump to content

changing FOOD 

Saturday 12th June 12pm | Taliesin

with Ian Rappel, Khushi Kabir, Raj Patel and Jon Gower (Chair), and  a creative provocation from Owen Griffiths and Dee Woods.

‘We are dependent on the natural world for every breath of air we take and every mouthful of food we eat. But it’s even more than that, we are also dependent on it for our sanity and sense of proportion.’ — Sir David Attenborough

The food we eat in the UK is responsible for 30% of our greenhouse gas emissions. It simply doesn’t have to be that way. So how to radically change our relationship with food towards a more sustainable way of being? From supply chains to land use, from deforestation to the pollution of our rivers, the way we grow, transport and consume our food has massive implications for the health of our ecosystems and on the concentration of Co2 in the atmosphere.

In this discussion, the third event in our Everything Change programme exploring creativity and the climate crisis, we’ll delve into some of the most damaging aspects of food in the modern world, while also going in search for some of the most creative, exciting and appetising solutions.


This event will be broadcast live and include a Q&A session where audiences will be able to join in the discussion.

Booking is essential to access this free, online event.  Live English-language captioning will be available.


Ian Rappel is an activist and conservation ecologist who lives on the northern fringes of the Black Mountains in Wales. He has worked in conservation for NGOs and in academia since 1993, and is currently working with the Real Farming Trust to establish the College for Real Farming and Food Culture.

Khushi Kabir is a feminist, rights activist, environmentalist and humanist. She is active regionally and internationally in promoting a common vision towards peace, equality and combatting all forms of violence (gender, ethnic, class and beliefs). She began working immediately after the liberation of Bangladesh in 1972, and in 1980, she joined Nijera Kori, a national level NGO known for creating strong autonomous organizations of the rural poor to assert their rights and ensure their entitlements as citizens. 

Raj Patel is an award-winning author, film-maker and academic. He is a Research Professor in the Lyndon B Johnson School of Public Affairs at the University of Texas, Austin, and a Senior Research Associate at the Unit for the Humanities at the university currently known as Rhodes University (UHURU), South Africa. He has degrees from the University of Oxford, the London School of Economics and Cornell University, has worked for the World Bank and WTO, and protested against them around the world. He has testified about the causes of the global food crisis to the US, UK and EU governments and is a member of the International Panel of Experts on Sustainable Food Systems. Photo credit: Sheila Menezes

Owen Griffiths is a social practice artist working with food systems, land use and collaborative processes. This takes many forms, including events, rituals, dialogues, making gardens, codesigning spaces, curating events and cooking feasts. He is the Founder and Director of Ways of Working, a social enterprise for community development based in Wales.

Deirdre (Dee) Woods is an award-winning food and farming action-ist who advocates for good food for all and an equitable food system, challenging the systemic barriers that impact marginalised communities and food producers. Dee’s work sits at the nexus of human rights, policy, decolonial research, community, cultural practices and spirituality, and she has over 25 years’ experience of working in diverse communities. In 2016 she was awarded BBC Food and Farming Awards’ Cook of the Year.

Jon Gower has over thirty books to his name, on a range of subjects from history to travel, in English and Welsh. Jon is a former BBC Wales arts and media correspondent who writes a regular food column for Taste/Blas magazine.  Photo credit: Marian Delyth

Ticket Prices

  • Full price: £ 0.00

Event Tickets

changing FOOD