In mid-March, our team visited the International Food & Drink Event (IFE), where we sampled innovative foods like cricket burgers and attended insightful panel discussions. These talks highlighted the many challenges in the food system and reinforced the importance of Eat Club’s mission.
The session ‘Food as Medicine: Transforming Health through Nutrition’ stressed the need for a prevention-focused public health campaign and better food policies to promote healthier choices. A key takeaway—”The heart of culinary medicine is learning to cook”—perfectly aligns with Eat Club’s goals. The panel also noted that food education has been neglected in schools. At Eat Club, we often meet teenagers unfamiliar with basic UK vegetables such as parsnips, let alone know how to cook them, who also don’t know what should be included on their plate for a nutritious meal.
Keynote speaker Sheila Dillon added that the term ‘healthy’ is overused, often overshadowing the role of ‘pleasure’ in food. She shared how a bland apple made her prefer crisps—a reminder that poor-quality food fails to engage, especially children. At Eat Club, we ensure vegetables are prepared deliciously, proving vegetarian dishes can be enjoyable and not only nutritious.
Another session, ‘Cultivating Change: Regenerative Agriculture in the Future of Food,’ reinforced the link between healthy soil, food, and people. As Tim Parton put it, “Healthy soil means healthy crops, means healthier food… means a healthier planet!”. We believe sustainability and health are deeply connected, and Eat Club is proud to teach skills that support both.
The very popular talk on ‘Ultra-Processed Foods: Do We Need a Tighter Definition?’ highlighted the contribution of UPF consumption to declining public health in the lack of government regulation. Our fast-paced lifestyles fuel demand for convenience, but we need a shift towards fresh, seasonal eating. While the government’s ‘Eatwell Guide’ contains few UPFs, its outdated nature and the lack of public understanding of how to use it, show the urgent need for better food education from an early age.
Inspired by this thought-provoking day, we’re more committed than ever to teaching cooking and food education, empowering Londoners to build healthier, happier futures.
Svenja Duppenbecker | Director, Programmes and Partnerships