'Everyone is a Ragged University - a unique and distinct body of knowledge, accredited by their life experience with a membership of one'
19th Feb 2013: Manchester's De-Industrial Food Revolution by Jules Bagnoli
On the 19th February 2013 Jules Bagnoli will be doing a talk at the Castle Hotel on Oldham Street in Manchester
Table of Contents
Name of speaker and subject:
Jules Bagnoli
Food chains, culture, jobs, transition and green tech solutions to hunger.
Title of talk:
Manchester’s De-Industrial Food Revolution
Bullet points of what you would like to cover:
Dwindling self-sufficiency – 99.75% reliant on ‘imports’.
The long, slow march of local food movements.
Historical impact of Manchester’s industrial mindset on the table – food as fuel (Manc man as machine) or why are we not London.
Catering for students. The value mentality from shopping basket to multimillion procurement spend.
Forgotten identity: the urban idea in a garden city. Salford as 50% green space. Biodiversity and lost heritage.
Disconnect with our agricultural ‘home counties’ Lancashire and Cheshire.
Getting our hands dirty: if you eat, you should sow – challenging specialism of labour. Eco-health. Lower working hours, higher self-reliance. Positive negative growth.
Integrating our knowledge economy into food: vertical farming, closed loop food growth & production using minimal carbon or water.
Future Farming – collapse of outdoor farming with 6 degrees Celsius rise in temperature by 2100 (PriceWaterhouse)
‘Ponics’ – Aquaponics/hydroponics/aeroponics – high-growth, knowledge industry under our noses. Projected market size & value.
The zero unemployment economy.
Suggested you-tube links, websites and / or texts where further information may be found:
Octopus sushi in a London restaurant derailed the blue chip ICT career that had paid for it on expenses. Photocopying cook books instead of power lunching, I started a lifelong exploration of the pleasures of food, filtering specks of knowledge from nutrition to culinary anthropology.
I got my hands dirty (hand wash facilities essential) for a decade as a chef, front-of-house and General Manager (often on the same day), insider knowledge that I pass to hundreds of food businesses from farms to curry houses. Sourcing ingredients for a Manchester pioneer local, seasonal restaurant in 2003 showed me our fertile hinterland laid bare by Blair/Brown’s leisure and recreation countryside policy. I’ve since campaigned with Slow Food, RSA and any group or individual committed to preserving local food chains and culture.
A few lines about the history of your subject:
Human history starts and ends with the pursuit, taming, sharing, stealing and loss of food.
