Future-proofing your plate

SUSTAINABILITY: the foodie buzzword of 2020. It pops up on packaging and menus almost as often as artisan and local—sustainable salad leaves, anyone? (They’re grown underground in south London using hydroponic systems and LED technology, which means no pesticides.) Or sustainable crisps? (These come in a compostable bag made from UK-grown eucalyptus pulp.)

There’s no legal definition, but, according to the , sustainability is ‘the degree to which a process or enterprise is able to be maintained or continued while avoiding the long-term depletion of natural resources’. There’s no escaping the fact that what we eat has a massive impact on the Earth’s wellbeing: a 2019 report by medical journal bluntly stated that food production ‘is the largest source