Food Vale and Glamorgan Voluntary Services (GVS) welcome guests from across the Vale to introduce their work and provide insights on how our local food choices more generally can make a positive impact in the broader sphere of sustainability. Join us for this exciting discussion by registering on our Eventbrite page.
Now more than ever, people are thinking about the food that they eat and the impact that it has on the world around us. From farming systems, to food miles and issues around access to food, people are thinking about what food choices are available to us that are better for our planet and for our communities.
Key speakers will be invited to introduce themselves and their work, followed by break-out rooms to give everyone the chance to contribute to the discussion.
Key speakers:
Helen Joy from Glamorgan Smallholders
James Sommerin, Michelin starred Welsh chef from The Shed, Barry
Debbie Leigh from Coed Organic
Leanne Taylor, Food Share Coordinator for GVS, held weekly at CF61
Miki Miyata-Lee from Natural Resources Wales
Chair: Iain Cox
Iain is an award-winning sustainability practitioner recognised for his leadership particularly in the food and drink industry. He set up Ecostudio in 2008 and over the years has helped many businesses and organisations build responsible brands, products, packaging and services that are low in environmental impact and high in social value.
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Trafodaeth Banel ar Zoom: Meddwl yn rhyngwladol, bwyta’n lleol
Mae Bwyd y Fro a Gwasanaethau Gwirfoddol Morgannwg (GVS) yn croesawu panelwyr o bob cwr o’r Fro i drafod sut y gall eu gwaith eu hunain, yn ogystal â’n dewisiadau bwyd lleol yn fwy cyffredinol, gael effaith gadarnhaol ar raddfa ehangach mewn perthynas â chynaliadwyedd. Ymunwch â ni ar gyfer y drafodaeth gyffrous hon drwy gofrestru ar ein tudalen Eventbrite.
Yn awr yn fwy nag erioed, mae pobl yn meddwl am y bwyd maent yn ei fwyta a’r effaith mae’n ei chael ar y byd o’n cwmpas. O systemau ffermio, i filltiroedd bwyd a materion ynghylch mynediad at fwyd, mae pobl yn meddwl am ffyrdd y gallwn wneud dewisiadau bwyd sy’n well i’r blaned ac i’n cymunedau.
Gwahoddir panelwyr i rannu eu safbwyntiau a’u profiadau, ac yna cynhelir ystafelloedd trafod i roi’r cyfle i bawb gyfrannu at y drafodaeth.