The annual Foodism sustainability special is back. Expanding on the term to not just reference environmental sustainability, but also social and economic sustainability, too, this issue highlights how the London food and drink industry is working to make the world a better place. We dive into the economics of sustainability and look at how London restaurants are juggling increasing prices with sourcing ingredients, how the dairy industry is tackling environmental concerns and take a deep dive into the importance of good nutrition in prisons. Beyond the capital, we head to Argentina to find out how Gaucho are serving up steaks with a side of environmental consideration and take a trip to Abergavenny to find out about the importance of buying local. Plus, we have five quintessential dishes from seafood powerhouses Prawn on the Lawn, plus your usual fix of new openings, recipes, kitchenware and more.
The Sustainability Issue (55)
Expanding on the term to not just reference environmental sustainability, but also social and economical sustainability, too, this issue highlights how the London food and drink industry is working to make the world a better place.
