Transition Town Film Festival 18 VISIONING THE FUTURE is our fourth film festival.


We have an amazing array of new or rarely seen films with real power and importance for our lives and communities – about climate change, our food, our politics, our environment, our wildlife – and our future.

For the first time, the festival is being held over five days at three cinemas. At the Totnes Cinema there are three showings: Faces Places, Agnes Varda’s latest film and Ai Weiwei’s Human Flow, as well as a poetry, film and music event with Matt Harvey and jazz group Shadow Factory. Plus FREE cafe style screenings of short films by the Next Generation. The Barn Cinema at Dartington shows Bruce Parry’s Tawai as well as Albatross, revealing the effects of plastic on albatross chicks. At the Civic Hall The Worm is Turning charts the effects of chemical agriculture in India and In our Hands explores the idea of food sovereignty. Disturbing the Peace follows the transformation of Israeli and Palestinian fighters, from soldiers to peace activists. Power Trip highlights how media and lobby groups shape the public perception of fracking.

Saturday evening honours the life of filmmaker & ocean conservationist Rob Stewart with Revolution followed by the UK PREMIERE of Sharkwater Extinction, which investigates the corruption of the pirate fishing industry. Just 37, Rob tragically died while making this film; his work highlights the environmental threats posed to the oceans & the world and the ways in which young people are helping to find solutions.

In the centenary year of some women getting the vote in the UK over half our films are F-Rated: a classification for any film directed or written by a woman. What Tomorrow Brings observes one year at a girls’ school in an Afghan village. The Barefoot Artist chronicles Lily Yeh, a community artist in troubled areas. Nearer to home, 9 of our 13 shorts by young people carry the F rating.

Most screenings offer discussion time with film-makers or local experts, including Rob Hopkins, Jacqi Hodgson and Guy Watson. Plus there are four free workshops for children and adults.

We are very excited about our programme. Check out our website www.transitionfilmfestival.org.uk and make it a date to come and join us!

 

 

 

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Zero Waste & Plastic Free

8 million pieces of plastic are making their way into the ocean every day, an estimated 8.3 billion straws are on coastlines around the world and 1.75 billion single-use plastic bags are still being handed out by supermarkets in the UK. With plastic never fully degrading this has already and will continue to have a huge impact on our planet. The 5p plastic bag levy (which will soon increase to 10p) has helped to reduce the number of bags being used and there are other nationwide schemes available, however much more still needs to be done. Many of the local businesses and organisations in and around Totnes have been making a conscious effort to reduce, reuse and recycle for many years now. Most recently the Plastic Free Totnes campaign has been developed, a community-driven movement aimed at reducing the use of single-use plastics across town. Formed from the Transition Town Totnes Waste Into Resources group in partnership with Totnes Rubbish Walks and Totnes Against Trash, they have signed up to the 'Plastic Free Communities' campaign led by Surfers Against Sewage which sets out 5 objectives for the town to meet including replacing single-use plastics with sustainable alternatives. Many businesses including Waterside Bistro have signed up to Refill Devon, a free tap water initiative designed to reduce plastic pollution by making refilling a water bottle easy, social and rewarding. Earth Food Love was the UK’s first zero-waste shop and is based at the top of the High Street in the area known locally as the Narrows. The shop was started by ex-Manchester United player Richard Eckersley and his wife Nicola after their frustrations with how much packaging they used as a family. With a simple self-weighing system, consumers can bring in their refillable pots and buy everything from flour to peanut butter, tea, fruit, syrup and many more food items, plus non-food items including washing up liquid, wooden toothbrushes, metal straws and bamboo cutlery. Other businesses who are striving to significantly reduce their waste and actively encourage recycling include the riverside restaurant Waterside Bistro who feed their coffee grounds and vegetable peels to the owners’ chickens, and the Totnes Brewing Company who feed excess malt and grain from their brewing process to local pigs. pig  
As a small, independent, family-run brewery, the Totnes Brewing Company is very close to zero waste and has a very low carbon footprint. With the main brewing area at the back of the bar, you can watch one of your future pints being made while sipping on your last, and the benefit of production taking place on site is that it significantly reduces carbon footprint. Many beer kegs are now made out of plastic as they’re lighter and easier to transport but of course, they’re not environmentally friendly, therefore owner Sarah Trigg reuses them as seats for the pub or gives them to the local community for free to be used as garden cloches. As a nation of dedicated coffee drinkers, Brits are throwing away 7 million disposable coffee cups every day. As they are very difficult to recycle due to the layer of a waterproof plastic inside, this is adding to an already massive problem. At The Hairy Barista, a speciality coffee shop on High Street, they actively encourage people to use reusable coffee cups and they themselves use compostable straws as well as supplying and using vegan, organic and plant-based ingredients, food and drink. Delphini’s  also use compostable cups, lids and spoons for take away gelatos, Waterside Bistro has banned plastic straws and The Kitchen Table, a bespoke catering company, use recycled or compostable kitchen supplies and take-away crockery and cutlery. 32723684_440734946387176_2407555119047507968_n (1)
 

Stagecoach South West are upgrading

Contactless payments available on all Stagecoach South West Services • Passengers can now pay for bus journeys using contactless credit or debit cards, Apple Pay or Android pay • Faster boarding, secure payments, no cash required • Events to showcase benefits of contactless payment held across the South West Bus customers across the South West are set to benefit from faster boarding thanks to the roll out of contactless technology. The new contactless payment system has been installed in over 380 Stagecoach South West buses, speeding up boarding times and taking away the need for customers to carry and pay with cash. Stagecoach South West is celebrating the launch of the contactless payment system with fun events across Devon and the chance to win an Amazon Echo Spot. A giant ‘loop game’ will be set up at a number of locations in the half-term holidays. The quickest ‘contactless contender’ will win the prize and be crowned ‘best in the south west champion’. There will be a chance to win prizes and find out more about contactless payment. Event locations: 23 October Torquay Harbour 10.00am – 2.00pm 24 October Princesshay 10.00am – 2.00pm 25 October Plymouth Armada Way 10.00am – 2.00pm 26 October Barnstaple High Street 10.00am – 2.00pm Managing Director, Bob Dennison, said: “With more cars than ever on the roads, congestion is a major problem in so many areas. We are continuing to work harder than ever to make bus travel as easy and stress free as possible. “The contactless payment system will help speed up journey times and make travelling by bus so much easier for our customers, we do hope that residents will come and join us at one of our fun events across the region and find out more. ”He added: “The new technology also works in tandem with the Stagecoach app, that allows passengers to track buses in real-time.” The contactless payment system allows customers to pay with their debit or credit card, or apple and android pay, securely and quickly at the start of the journey. Further information about the contactless payment system can be found at https://www.stagecoachbus.com/regional-help-and-contact/south-west/contactless

Dartington’s New Direction

Su Carroll looks at the changing focus on food at Dartington. In 1925, Leonard and Dorothy Elmhirst bought the run-down Dartington Estate near Totnes. They were visionaries who began what they called the “Dartington Experiment” – bringing together other like-minded, creative people for education and inspiration. In the early days, the couple spearheaded changes to the estate – Schumacher College, Dartington Hall School and Dartington Tweed Mill were established, followed by Dartington Glass and The Shops at Dartington. Times change, and in 2015 Dartington Hall Trust held Open Space meetings following the arrival of CEO Rhodri Samuel to discuss proposals for the gardens, development, land use, food, arts, social justice and community of enterprises. One of the areas earmarked for expansion is food, with chef Oliver Rowe being appointed as Dartington Hall Trust’s Director of Food and Drink. It’s a good fit for the Dartington ethos – Oliver is the man whose trials in setting up a London restaurant with locally- sourced food was recorded in the BBC documentary, Urban Chef. Oliver’s appointment to the team signals “more joined-up thinking” he says. “Dartington is an amazing place. It offers a broad spectrum of the elements you need as a person to approach life and any given situation. It’s a holistic approach and I love that; it’s why I’m here. We look at everything from every angle.” Dartington is home to The White Hart Bar and Restaurant – holder of a Sustainable Restaurant Association star, The Roundhouse Café which offers drinks and light snacks, and a new space – The Green Table which has an informal atmosphere with big tables, a deli-style counter, an open- plan kitchen and a large terrace with tables and chairs. Oliver’s job is to advise and guide using everything he’s learned about sourcing locally and responsibly. He’s been working with The Green Table head chef Tara Vaughan- Hughes to develop an interesting menu in a space which is “quite a departure” for Dartington. “Sometimes you create an audience when you give people something they’re not expecting. The Green Table was like this for Dartington – a completely fresh approach.” He will also help to strengthen the links between tenant farmers on the Dartington estate who farm the land in innovative ways that benefit the community. As his experiences on Urban Chef will testify, it isn’t as easy as it looks. “It can be difficult to work with really small producers,” he admits. “Some of the ingredients that we need are hard to find in the volume we want. Then it’s about menu planning and discussing with the producers what we’re cooking and making sure they know what we’re about. We’re about great ingredients, locally sourced, being considerate to the environment and working with people in the area. We have respect for the produce, the animals and staff. That’s our food concept.” Oliver started cooking as a teenager, working in the kitchen of an art school in Tuscany, run by his cousin, the sculptor and art historian Nigel Konstam. He learned from Italian women how to make simple pasta dishes that owed a lot to the landscape surrounding him. At the age of 22, he wandered into the kitchens of Moro in London looking for work and found himself honing his craft there. Stints at restaurants in London and France followed before he opened a café in London and then a restaurant, Konstam (after his grandmother) at the Prince Albert – the focus of the Urban Chef series. “My mum was a very, very good cook, and so was my grandmother, and I definitely have a connection to that period in time. One of the great things about the chefs at Dartington is they’re not throwing anything away; there’s an appreciation for the ingredients – the way they’re cooked and presented. It’s about keeping it simple,” Oliver adds. London-based Oliver’s commitment to Dartington is three days a week but he says it’s no hardship to come to “a stunning” part of the world. “It’s not a million miles from London and it has a good vibe. There’s a real sense of community.” So, is Dartington going to be a deep-fat fryer free zone? Oliver laughs “We do have deep-fat fryers! You can’t knock a good chip and we do great ones at The White Hart. After all, everyone loves fish and chips, but we make sure we get potatoes that are sustainably sourced.”