Your burger is killing the planet, your Friday fish is emptying the ocean and your pint is destroying the soil.

Yes, the decisions we make about what we eat and drink account for our single biggest impact on the environment, but do they have to be destructive and leave you with a bad taste in the mouth?

What if we could eat and drink for good?

Join farmer Stuart Roberts (NFU), brewer Gregg Blesson (Mad Squirrel) and restaurateur Andrei Lussmann (Lussmanns) on the main stage on Saturday at 1pm for this panel discussion where they share their recipe for guilt-free dining with panel chair Will Browning of the Sustainable Restaurant Association.