Recent advice is that, to ‘save’ the planet, we in the developed nations should eat meat at most four times a week; but we should also recognise the current fundamental economic centrality of meat in many parts of the developing world.
Discussion of these recommendations has produced some interesting ideas about what might constitute almost zero carbon food, even zero carbon meat. Hill grazing sheep, jellied eels and lobster aquaculture are amongst the food items and techniques proposed.
Food is rising rapidly up the agenda. Allotments, biofuels, calories, customs, eating disorders, famine, farming, fats, fibre, foodmiles, GM, health, organic, packaging, processing, salt, seasonal, security, sell-by, sustainability, vitamins, water…. Where do we begin with what to eat and drink?