There's a lot of pressure on both chefs and farmers to ensure more sustainable food, yet with farmers based mostly in rural areas and chefs in urban areas, the geographical disconnect can mean that through lack of communication and understanding opportunities to support each other are missed. In this session with a mixed panel of chefs and farmers, we will be discussing how chefs and farmers can work more closely together for the benefit of everyone involved as well as the food system as a whole. Specifically we will be considering opportunities to reduce waste, better manage risk, shorten supply chains, and change consumer behaviour.