Well done Roger and team

Roger Saul deserves considerable credit for organising the Feastival on the weekend of October 3-4.
Helped by his wife Monty and a small team they organised an ambitious two-day event at Kilver Court.
They did not do it for profit – setting up the Feastival in only three months was costly in terms of finance and stress.
They did it because they want to make a difference in resolving the environmental issues faced by us all.
We need to showcase the wide range of quality food produced in Somerset, which does not need to be dragged hundreds or thousands of miles with a corresponding carbon footprint.
Farmers are frustrated when they throw away up to 30 per cent of their produce because it does not meet the supermarkets’ criteria, mainly on appearance rather than taste or nutritional value.
Then the supermarkets throw away sacks of food when it passes its sell-by date.
Tristram Stuart, one of the speakers at the Feastival, said: “Every week, I heave open a supermarket skip and find a more exotic shopping list of items than I could have invented – Belgian chocolates, ripe bananas, almond croissants, stone-ground raisin bread – often so much it would have fed 100 people.
“A rummage in the bins of the local sandwich store yields another bewildering array, from granola desserts with honey on top to crayfish salad and tuna-filled bagels.”
How can we justify this waste and the energy needed to produce it when half the world has insufficient to eat?
Philip Welch