Tristram Stuart is an author, freegan and environmental activist.
Using a combination of historical insight and front-line investigation into modern food production, Tristram Stuart makes regular contributions to academic, television, radio and newspaper debates on the social and environmental aspects of food.
His first book, The Bloodless Revolution, ‘a genuinely revelatory contribution to the history of human ideas’ (Daily Telegraph), was published in 2006. His latest book, Waste: Uncovering the Global Food Scandal (Penguin, 2009), winner of one and finalist for three other international prizes, reveals that modern Western countries waste up to half of their food supplies, and that tackling this problem is one of the simplest ways of reducing pressure on the environment and on global food supplies.
In the space of just two hours in December 2009, Tristram and a partnership of charities fed 5000 people in Trafalgar Square with free hot curry, bicycle-churned smoothies, and three tonnes of fresh groceries, using only ingredients that otherwise would have been wasted. Tristram is senior research associate at the Centre for World Environmental History, University of Sussex and is on the advisory board of the Sustainable Restaurant Association; since the publication of Waste he has been helping NGOs, governments, businesses and institutions in several countries implement reductions in food waste. In 2011 Tristram was awarded the international environmental award, The Sophie Prize.
Using a combination of historical insight and front-line investigation into modern food production, Tristram Stuart makes regular contributions to academic, television, radio and newspaper debates on the social and environmental aspects of food.
His first book, The Bloodless Revolution, ‘a genuinely revelatory contribution to the history of human ideas’ (Daily Telegraph), was published in 2006. His latest book, Waste: Uncovering the Global Food Scandal (Penguin, 2009), winner of one and finalist for three other international prizes, reveals that modern Western countries waste up to half of their food supplies, and that tackling this problem is one of the simplest ways of reducing pressure on the environment and on global food supplies.
In the space of just two hours in December 2009, Tristram and a partnership of charities fed 5000 people in Trafalgar Square with free hot curry, bicycle-churned smoothies, and three tonnes of fresh groceries, using only ingredients that otherwise would have been wasted. Tristram is senior research associate at the Centre for World Environmental History, University of Sussex and is on the advisory board of the Sustainable Restaurant Association; since the publication of Waste he has been helping NGOs, governments, businesses and institutions in several countries implement reductions in food waste. In 2011 Tristram was awarded the international environmental award, The Sophie Prize.
Related events for each speaker
Books
There are no books.
Share