Book Talk: 'Ravenous: how to get ourselves and our planet into shape' with Henry Dimbleby

Past Event

11 May 2023, 5:00pm - 6:15pm

Oxford Martin School & Online
34 Broad Street (corner of Holywell and Catte Streets), Oxford, OX1 3BD

Event Recording:

You may not be aware of this - not consciously, at least - but you do not control what you eat.

Every mouthful you take is informed by the subtle tweaking and nudging of a vast, complex, global system: one so intimately woven into everyday life that you hardly even know it's there. The food system is no longer simply a means of sustenance. It is one of the most successful, most innovative and most destructive industries on earth. It sustains us, but it is also killing us. Diet-related disease is now the biggest cause of preventable illness and death in the developed world - far worse than smoking. The environmental damage done by the food system is also changing climate patterns and degrading the earth, risking our food security.

Few people know the workings of the food system better than Henry Dimbleby, co-founder of the Leon restaurant chain, government adviser and author of the radical National Food Strategy. In this talk, he takes us behind the scenes to reveal the mechanisms that act together to shape the modern diet - and therefore the world. He explains not just why the food system is leading us into disaster, but what can be done about it.

Dimbleby Henry

Henry Dimbleby
Oxford Martin Visiting Fellow

Henry Dimbleby is the Co-founder of Leon, a food campaigner, speaker, mentor and non-executive director.

Before founding Leon, Henry worked at Bain & Company, working on private equity transactions and helping large companies to develop their strategies. Previously he was a journalist at the Daily Telegraph and a commis chef at the Michelin-starred Inn on the Park restaurant in London.

Henry is a regular speaker on how to create a purpose-lead business and how to create a better food system. He is the Lead Non-Executive Director on the board of the Department for Environment, Food, and Rural Affairs. He is the co-founder and chair of Chefs in Schools and sits on the board of Rockfish. He also advises the CEOs of a handful of high growth leisure businesses.