Sustainable & low carbon food: what does the future hold?

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Great Langdale


LA22 9JU

United Kingdom

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Sustainable & low carbon food: what does the future hold?

A Partnership between Cumbria Action for Sustainability (CAfS), supported by South Lakeland District Council (SLDC) & Eco-Innovation Cumbria (EIC) University of Cumbria and funded by the European Regional Development Fund (ERDF)

The recent Committee on Climate Change report- Net Zero: The UK’s contribution to stopping global warming (2019) shows how important the UK food sector is in reducing the country’s contributions to climate change. This includes efficient, sustainable energy use, food that is less carbon intensive to produce, food waste and providing consumers with product information and feedback on purchasing habits.

These issues offer opportunities for cost savings to businesses, as well as reducing our carbon footprint. Sustainability has become a massive global conversation, especially in the food industry. Is your business going to keep up with the trend?

This free workshop run by CAfS, funded by the ERDF EIC Project at the University of Cumbria and SLDC, will help food sector businesses and venues such as hotels and restaurants in Cumbria to take action to reduce their carbon footprint.

We’ve organised some fantastic speakers including Mike Berners-Lee from Small World Consulting. Mike Berners-Lee consults, thinks, writes and researches on sustainability and responses to 21st century challenges. He’s the founder of Small World Consulting, an associate company of Lancaster University that works with organisations from tech giants to supermarkets. Small World is a leader in the field of carbon metrics and their use. He is a professor at Lancaster University where his research includes sustainable food systems and carbon metrics.

Mike is the author of three books on climate change and sustainability:
* How Bad Are Bananas? The Carbon Footprint of Everything
* The Burning Question
* There Is No Planet B: A Handbook for the Make or Break years

Working with Small World Consulting, Sticklebarn has developed innovative ways to improve their carbon footprint and sustainability, including calculating the carbon footprint of their menu, improving waste handling and sourcing of ingredients. In 2018 Sticklebarn received a 2 star rating from the Sustainable Restaurant Association, which recognizes eating establishments as one, two or three stars.

Through this workshop, you will:

  • understand the environmental impact of your business’s food-related activities
  • learn how to reduce your business’s carbon footprint
  • learn how to reduce food wastage
  • understand wider industry issues and how to tackle them

Who is this workshop for?

This free workshop is open to eligible businesses from across Cumbria and is ideal for:

  • food producers
  • food suppliers
  • hotels
  • B&B’s
  • Restaurants, cafes etc.

Cost: This event is fully subsidised and open to eligible businesses (see below) in the county. It is funded through the ERDF EIC programme at the University of Cumbria and SLDC and it is organised by CAfS.

Booking: booking will close on midday the 16th September and early booking is recommended.

Workshop timetable (sessions are subject to change):

5.30pm Arrival, tea/coffee and cakes

6pm Welcome: Why action of reducing the carbon footprint of food is important: (Dr Rhona Pringle, CAfS)

Eco-Innovations: How Eco-Innovations can support your business to lower the carbon footprint of your food enterprises/activities. (Glyn Griffiths)

6.10pm Keynote speaker: Mike Berners-Lee

6.55pm Q&A for Mike Berners-Lee

7.10pm Hot buffet from the Stickle Barn carbon foot-printed menu

7.40pm The impact on the Stickle Barn business of introducing the carbon footprint menu.

Gareth Fuke the National Trust Regional F&B Manager

7.55pm How to reduce the carbon footprint of a food business in Cumbria. Speaker tbc

8.25pm How we shifted to a vegetarian menu - Steph Barton: Chesters

8:55pm Speaker Q&A and action planning.

9.30pm Event Close

Eligible Businesses

This event is fully subsidised for eligible businesses in the county. To be eligible the business must meet either SLDC or ERDF funding criteria:

  1. SLDC Funding - delegates from food businesses of any size; priority given to businesses in South Lakeland.
    To check email


  2. ERDF Funding - businesses must meet ERDF eligibility criteria:
  • A small or medium sized business (SME) in Cumbria
  • Fewer than 250FTE employees
  • Turnover less than 50m euros or balance sheet total less than 43m euros.
  • Support focussed on Business to Business (B2B) activity, Business to Consumer (B2C) activity may not be eligible; check if in doubt.
  • Under ERDF rules, certain sectors are excluded including agriculture.
    To check eligibility contact Yvonne Calverley:

For further information, contact:

Glyn Griffiths - Senior Project Officer, Eco Innovation Cumbria


Tel: 015394 30245

SLDC logo

Logos of ERDF, University of Cumbria, Lancaster University & UCLAN

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Great Langdale


LA22 9JU

United Kingdom

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