Conversations on Sugar

Slow Food Sussex

Can we love food and not worry about sugar?  
"Sugar, sugar, sugar- who doesn't love it right?  It is everywhere and in everything and a long time ago, we thought that was a good thing, or at least not that bad of a thing..." writes Julie Montagu (2015).
There are often conflicting arguments about what we should and shouldn't be eating, that often it simply becomes confusing.  To make matters worst, food and drink manufacturers often mislead us and entice us to buy products that are high in sugar and low in quality.
During Conversations on Sugar our guest speakers, experts in their fields of food and health, will discuss some of the reasons why we seem to be consuming high amounts of sugar and what the implications might be for us and our children's health.  The evening will include opportunities for questions and answers directed to our speakers and in conversation with each other.
The conversation will cover various aspects of this issue.  Why do we crave sugar?  How does the food industry slip more sugar in to our food?  What external factors drive our compulsion to eat sugar?  Can the gut be re-trained to stop cravings?  How can parents help their children to consume less?  Can taxes and regulations have any impact?
Our main speaker Craig Sams is co-founder of Green &amp; Black's, the award winning organic chocolate company.  In 1967 he and his brother, Gregory, also founded Whole Earth Foods which went on to produce one of the first no added sugar jams which was sweetened with fruit juice.  Craig was Chair of the Soil Association from 2001-2007 and has written several books. He grows most of his own organic vegetables at home in Hastings, East Sussex.
Other speakers include Jo Ralling, Jamie Oliver Food Foundation &amp; Campaign Director of Sugar Smart.
The evening will begin with free canapes and drinks will also be available for purchase.
Conversations on Sugar is working with the Brighton and Sussex Universities Food Network, a knowledge centre on the theme of food.