Event

Food Futures Programme

A programme that seeks to showcase potential solutions to the food world’s most compelling challenges

Perhaps the easiest mistake to make about Borough Market—but an understandable one, given its long history and strong support for traditional forms of food production—is to presume that this is an institution whose focus is on the past. In truth, the secret to the Market’s remarkable longevity has been its ability to adapt to, and often mould, the innovations that bubble up through the food world in response to wider societal and environmental changes. Rather than looking back, the Market is committed to identifying current and future challenges, and then nurturing the talents of forward-thinking traders whose work is focussed on meeting them.

The Market is ideally positioned for this role. Its non-profit status and strong values afford it the space to experiment and take risks, and its high visitor numbers and international profile give even the smallest of businesses a disproportionately loud voice. Most importantly, a marketplace, unlike other more impersonal shopping environments, offers the potential for the exchange of ideas as well as goods—the chance for traders to tell their stories to customers and to each other, to share the ‘why’ as well as the ‘what’. That’s why Borough Market has, over the years, proved such a vital seeding ground for innovators whose ideas and methods have been as central to their success as the quality of their finished products.

This spring and summer, the Market will be exploring some of the biggest challenges facing the food world, including sustainability, technological advances and environmental deterioration, and provide a forum for some of the innovators and entrepreneurs whose work offers the promise of potential solutions.  


Over a 12-week period, we will be joined each week by a guest trader from the London Agri-Food Innovation Clinic (LAFIC), an organisation that supports and promotes research and innovation in London’s food businesses.

This currently includes:

Taino 

Wednesday 12th— Saturday 15th June

Natasha, owner of Taino hand-makes Caribbean preserves like pickles, chutneys, sauces and cordials based on recipes across the Caribbean. The Taino people were the first indigenous Amerindians to populate many of the Caribbean islands and the aim of her business is to celebrate the vibrant flavours and traditions of Caribbean cuisine. She says this is a venture borne out of a love for Caribbean culture and passion for exotic flavours. These preserves are homemade in London using organic and locally sourced produce where possible and are naturally vegan; gluten and nut free. In Natasha's own words; "It has always been a passion of mine to promote delicious Caribbean foods whilst honouring the cultural heritage and history of where it came from."