Gove appoints Dimbleby to pioneer ‘farm to fork’ revolution

Gove appoints Dimbleby to pioneer ‘farm to fork’ revolution
Henry Dimbleby, co-founder of the restaurant chain Leon and of the Sustainable Restaurant Association
Gove appoints Dimbleby to pioneer ‘farm to fork’ revolution
Michael Gove, environment secretary Photo: Chris McAndrew
Industry
27/06/2019 - 09:43
Henry Dimbleby, co-founder of the restaurant chain Leon and of the Sustainable Restaurant Association, has been appointed by Environment Secretary Michael Gove to lead the first major review of the UK food system in nearly 75 years.

Dimbleby will investigate the entire food system to investigate what changes are necessary. His recommendations will result in a groundbreaking new National Food Strategy, set to be published in 2020.

Some of the key policies that need to be implemented include delivering safe and affordable food, restoring and enhancing the natural environment for the next generation, building a resilient and sustainable agricultural sector, delivering well-paid jobs and supporting innovative producers and to do all of these things in a cost-effective way.

Gove said: “Leaving the EU is a great opportunity for British farmers and food producers. But with an expanding population, the urgent threat of climate change and rising levels of diet-related disease, we face many challenges too.

“That is why the time is right for us to look afresh at our food system to ensure everyone has access to high-quality British food and our environment is protected for future generations.

“I am delighted that Henry Dimbleby will be leading this once-in-a-generation opportunity to cultivate a stronger food system for the future.”

Dimbleby added: “No part of our economy matters more than food. It is vital to life and shapes our sense of identity.

“But there are urgent challenges with which we must grapple. Populations are growing, diet-related conditions are harming the lives of millions, and climate change is altering what our land will yield.

“From farmers in the field to chefs in the kitchen, over the next year I’ll be speaking with people from across the food chain to address these challenges and ensure everyone has a say in shaping the future.”

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