Megan Larmer, Director, Strategy and Community Engagement, Slow Food USA
Illtud Llyr Dunsford, Artisan meat processor, Charcutier Limited
Louise Needham, Sustainability Manager, Quorn Foods Ltd
Dean Holroyd, Technical and Sustainability Director, Anglo Beef Processors
Wednesday 27 April, 6pm-8pm (canapés from 5.30pm)
Lecture Theatre 3, The Diamond
The University of Sheffield
32 Leavygreave Road
Sheffield S3 7RD
Climate change and environmental sustainability are contemporary issues facing the world today, which have been approached from various angles, production and consumption side alike. At a time when there is an on-going debate about a reduction in red meat for its potential health and environmentally protective benefits, we are bringing together a panel of experts working with meat, alternative protein sources, and wider food industry, to share their thoughts and experiences.
Our discussion will focus on different perspectives pertaining to whether meat has a place in a longer-term sustainable food system, conscious of the fact that ‘sustainability’ is a multi-dimensional concept cutting across economic, cultural, social, health and environmental aspects.
We hope to stimulate a discussion on the role of meat in a longer-term sustainable food system, with coverage of health, economic, environmental, cultural and personal choice implications. This event will comprise a panel discussion between speakers from a wide spectrum of the food processing industry, and the general audience.
The event is open to a wide audience, comprising University students and staff, but also policy makers, members of the food industry, health and medical experts, and consumers.
You can tweet with us using the hashtag #gcsfmeat.
About the speakers
Megan Larmer joined Slow Food USA in 2013 as Manager of Biodiversity Programs, before moving into her current position. Previously, she managed the Logan Square Farmers Market, one of the largest and most respected markets in Midwestern America. Megan holds an MA in Food Anthropology from the School of Oriental and African Studies, University of London. She continues her research in association with the SOAS Food Studies Centre and the Food and Heritage Research Network. She is a founding board member of the Chicago Rarities Orchard Project and an experienced theatre artist, having obtained her BA in Theatre from UCLA.
Following a career in photography and the film industry with the Wales Screen Commission, where he worked on various projects including Harry Porter and the Deathly Hallows and Dr. Who, Illtud Dunsford established Charcutier Ltd in 2011. He was soon after joined in the business by Liesel Taylor who left her career in design and technical textiles. Drawing on the family tradition of livestock rearing and the processing of meat products, the business seeks to explore the diverse range of meat products available worldwide. The business is truly family run, with Illtud’s parents and his uncle supporting both on the farm and in production. Illtud has received a noteworthy number of prizes and nominations including:
- Hybu Cig Cymru/Meat Promotion Wales Livestock Scholar 2011
- Winner Young British Foodie Award 2013
- Named one of Heston Blumenthal’s Young British Artisans
- Nuffield Farming Trust Scholar 2015Countryside Alliance, Champion for Wales – Local Food 2015
- BBC Food and Farming Awards Finalist 2016 – Best Producer
Louise Needham heads the sustainability agenda for Quorn Foods, from product LCA to organisational footprint, policy and ISO accreditation. Lousie has previously worked as a KTP (Knowledge Transfer Partnership) Associate at Sheffield Hallam University and Sustainability Officer at Quorn Foods Ltd. Quorn Foods is a leading market leader for meat-substitute foods.
Dean Holroyd is the ABP Food Group’s Technical and Sustainability Director responsible for policy, strategic activity and performance across the various ABP Divisions. Developing and driving ABP s Genetic programmes and activities across all territories is a key part of the role. After graduating in the UK with an Applied Science degree followed by post grad Business Studies, Dean spent his early career in a number of UK PLC food conglomerates Northern Foods, Associated British Foods, Rank Hovis McDougall – RHM rising through the ranks into senior management positions in both operational and commercial roles across a wide spectrum of food processing activities interfacing with a wide variety of wholesale and major UK customers.