On a recent visit to China, over a rich and varied series of meals spanning a number of the diverse culinary traditions of the country, my thoughts turned to the future of the Chinese food system – and with it, global prospects to arrest climate change and to protect and restore the natural world.
Why such musings, over such intricate cuisine? My brief in China was simple: to understand how the country is seeking to improve its food and land use system to meet its people’s health and nutrition needs, while at the same time meeting the country’s ambitious environmental goals as set out in ...
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