Award-Winning author, columnist & presenter Jenny Jeffries will be taking to the stage at Speciality & Fine Food Fair as part of a panel discussion entitled Growing Greener: The Regenerative Movement, where alongside her fellow panellists she'll be discussing the future of food production and the pros and cons of regenerative farming. Speciality & Fine Food Fair sat down with Jenny to learn a little more about the topic, and to find out her predictions for the future of speciality food & drink. 

How do you feel about being part of the Fair’s seminar programme this year?

I feel very privileged and proud to be hosting a panel discussion at this year’s 25th Speciality & Find Food Fair. It’s always so exciting to collaborate with prestigious professionals within the field and to see how and why food can be discussed and presented in such a celebratory and pioneering way. 

What do you think might be some of the main talking points of your session?

We will be discussing and hearing the benefits of putting a regeneratively farmed product to market from professional leaders such as Hawksmoor, The Happy Pear and Wildfarmed, and also how much the modern day British consumer cares about ethical and environmentally friendly produce. Is it affordable and worthwhile for companies to explore and to initiate this? We will also hear the main theme and value behind the regenerative farming community from the producer Claire Mackenzie of the brilliant and important film “Six Inches of Soil”. 

Why is it important to discuss this topic?

The regenerative farming movement here in the UK is exciting, important and influential. One cannot talk about contemporary food products without talking about its provenance; for one to enjoy food, one has to understand how it’s produced. We will be here on the 11th September at the Speciality & Fine Food Fair to help ask all the important questions. 

We’re celebrating our 25th anniversary this year – do you have any predictions for the next 25 years in the speciality & fine food industry?

The future of specialty and fine food is vast, delicate and significant. I think the subject of food security, climate change and the health of our people and the planet will continue to dominate. 

Check out the full seminar programme for this year's event at specialityandfinefoodfairs.co.uk/speciality-fine-food-seminar-programme.