We can't bury our heads in the sand when it comes to the environmental impact of the foods that we buy, cook and serve, says Andrew Stephen
Cconsistently surprising when it comes.
This week the UN has sounded an alarm call to all listening to the gurgling links between our stomachs and our planet. It highlights that a quarter of the 4,000 wild food species we eat are decreasing in abundance, while just nine ingredients account for two-thirds of total crop production.
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