What are the challenges in producing sustainable, ethical and nutritious food? How do small producers take on the major food companies?
Why are these issues important to modern day society? A lively discussion from three of Scotland’s influential food ambassadors as they discuss their own personal journeys in improving food.
With Rupert Shaw, Owner of Scotland’s first ever assured venison park, Gledpark; Christopher Trotter, Fife Food Ambassador; and Wilma Finlay, co-author of ‘A Dairy Story’ and co-owner of The Ethical Dairy. Hosted by Nick Morris, owner of Station House Cookery School.
