Food processing and biodynamic quality
Dominating our food culture and supermarkets, companies transform natural ingredients to make processed food ‘appealing’. Using ‘natural’ processed food as examples, this workshop invites discussion on the point at which agricultural ingredients become unrecognisable due to heavy processing. The group will look at what would be needed to make a quality, Demeter processed product. Using interactive, self-reflective methods, we will explore the effect of preserving/processing, as enshrined in traditional/indigenous methods, on food vitality.
03.02.2022: 13:30-15:00 CET
04.02.2022: 13:30-15:00 CET
05.02.2022: 13:30-15:00 CET
I live in the UK working for the Biodynamic Association. I edit the membership journal ‘Star and Furrow’ and Processing Certification Officer and Inspector for Demeter UK.
I have been a member of the BFDI Standards Committee for over 10 years.
In 2020 I graduated with an MA on the course ‘Researching Holistic Agroecology’, with final dissertation on 'What is food vitality, and can it contribute to the understanding of food quality?' I gave a brief presentation at the 2018 International Biodynamic Research Conference and was a member of the organising team for the 2021 conference.