Food under microscope

In from paddock to plate, two academics and a long-time chef will look at different aspects of food production, how it impacts the regional economy and people's pockets.

Professor of Agribusiness Jacqueline Rowarth thinks we should be paying more for food.

"As they do in many other countries in hidden ways such as taxation, allowing farmers to invest in technology that improves productivity, efficiency and farm sustainability," she says.

Professor Darrin Hodgetts thinks people are paying enough for food already and that food as a human right is increasingly not being realised by a growing number of New Zealanders.

Chef David Kerr, currently unable to cook after breaking his arm in six places at Fieldays, says he feels more like a scientist than a chef these days as more and more of his diners have allergies or food intolerance of some kind or other.

The lecture is on Wednesday, August 29 at 6pm in the Gallagher Academy of Performing Arts.