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17-18 SEP 22

The Price of Food: Is it too expensive – or too cheap?

  • Ticket price: Free with Stroller Ticket
  • Date: Sun, 18 Sep, 22
  • Time: 11:00am - 12:00pm
  • Venue: Talks & Debates - Ogi Dome at Castle

For some years we have heard about the external costs – the social and environmental damage – which need to be factored in to our so-called ‘cheap’  industrial food system.  But, with the rising cost of living,  the imperative to produce food sustainably is increasingly under pressure from the need to produce affordable food.  Are these objectives in conflict with one another?  

Chair: Nick Miller – Nick is Director of Miller Research. He is a highly experienced learning and labour market consultant with 15 years experience of tackling challenging projects across the UK. His specialist areas include skills research, programme evaluation and sectoral work.


Denise Bentley – After a career in banking and a near-fatal brain haemorrhage, Denise switched her focus to helping others. With her husband, she launched First Love Foundation. Their first project was to set up Tower Hamlets Foodbank but this soon morphed into a wider mission to tackle social injustice and the causes of poverty and deprivation. Denise sat on the National Food Strategy Panel, is a Food, Farming and Countryside Commissioner, and  an Independent Chair of the Bank of England’s Citizens Panel for Greater London.

Sue Pritchard  – Sue is the Chief Executive of the Food, Farming and Countryside Commission. She leads the organisation in its mission to bring people together to act on the climate, nature and health crises, through fairer and more sustainable food systems, and a just transition for rural communities and the countryside. Living on an organic farm in Wales, Sue and her family raise livestock and farm for conservation.

Abi Reader – Abi is a partner in a 220ha mixed family farm in South Wales. Her main job is managing the 200-cow dairy herd. She is the Deputy President of NFU Cymru, current NFU Cymru Milk Board chair, and chair of Cattle Health Certification Standards (CHeCS). Abi is also founder of CowsOnTour.

Thomasina Miers– Sustainability is at the heart of everything Tommi does. She is a co-founder of Wahaca restaurants which now has 13 UK branches, and is the UK’s first Carbon Neutral Restaurant Group. With Tristram Stuart she launched The Pig Idea, a campaign to reduce foodwaste and she is a founder and  Trustee of Chefs in Schools, the charity which brings restaurant industry expertise to help train school chefs.

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