Cutting emissions from food and farming is one of the biggest challenges facing Scotland as it prepares to achieve net zero emissions by 2045. There are no silver bullets.

Food is big business in Scotland – with ambitious plans to grow.

And it’s an intensely emotional subject, tied to our deepest instincts and deeply interwoven with culture and identity. Scottish farmers have been feeding us and looking after our countryside for centuries.

The Committee on Climate Change says the UK as a whole needs to eat 20 per cent less beef, lamb and dairy to hit net zero emissions by 2050. And globally, around a third of our food is wasted in production, storage, transportation and consumption.

But it’s not just about what we eat. Agriculture’s effect on our land accounts for a large proportion of emissions – and offers huge potential to lock carbon up in soil and forests.

This event will hear from three leading experts in the field about the innovations – from new technologies to community projects and dietary changes – that could help us to feed ourselves without costing the planet.

It will also feature quick-fire pitches from start-ups with innovative products to help make our food system lower carbon, from a kitchen waste digester to a robotic grain monitor.

This is the first in a forthcoming series of ECCI events looking at the big issues around our transition to a thriving zero carbon future.

ECCI is delivering this event in association with the RSA. The RSA Food, Farming and Countryside Commission Inquiry is due to publish its final report in July 2019.

Agenda:

18:00 – 18:05 Welcome and introduction - Ed Craig, Interim Executive Director, the Edinburgh Centre for Carbon Innovation

18:05 – 18:15 Introductory keynote speech – speaker TBC

18:15 – 18:30 Lecture – Professor Dave Reay, climate change scientist, author and Professor of Carbon Management at the University of Edinburgh

18:30 – 18:35 Quick-fire pitch 1

18:35 – 18:50 Lecture – Pete Ritchie, Executive Director of Nourish Scotland and Partner in Whitmuir Organic Farm

18:50 – 18:55 Quick-fire pitch 2

18:55 – 19:10 Lecture – Professor Rachel Norman, Chair in Food Security and Sustainability, the University of Stirling

19:10 – 19:15 Quick-fire pitch 3

19:15 – 19:45 Panel debate with questions from audience

19:45 – 20:30 Refreshments/networking

Speakers confirmed so far:

Professor Dave Reay, the University of Edinburgh

Dave Reay is Professor of Carbon Management at the University of Edinburgh and author of Climate-Smart Food. He has studied climate change for over 20 years, from warming impacts in the Southern Ocean, through carbon fluxes in forests, to greenhouse gas emissions from wetlands and agriculture. In 2018, he received the Chancellor’s Award for Teaching for his work in climate change education. His latest project involves managing a large area of coastal land in Scotland to regrow native tree species and trap a lifetime’s carbon.

Pete Ritchie, Nourish and Whitmuir Organic Farm

Pete is Executive Director of Nourish Scotland, a charity working with communities and organisations across Scotland for a better food system. Pete works with the staff and board to focus the charity’s work on where it can be most effective. This includes engaging with policy-makers and stakeholders, and working with grassroots groups to drive change. As well as working at Nourish, Pete runs a farm, Whitmuir Organics, with his partner Heather Anderson. Pete has a background in community development and social policy.

Ed Craig (Chair), Edinburgh Centre for Carbon Innovation

Ed is currently Interim Executive Director of ECCI and is responsible for the strategic development and leadership of the centre. Deputy Director since 2012 and one of its co-founders, Ed has led our innovation and international activities. He is also Dean, Edinburgh of China's first Low Carbon College. Ed’s focus at ECCI is enabling innovation through partnership and internationalisation, particularly in the circular economy, rural development and data-driven innovation. He has successfully delivered dozens of innovation projects involving academics, public agencies and businesses in the low carbon sector. He has more than 25 years’ experience as an entrepreneur and business adviser.

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