From wonky veg to distanced restaurants, Covid-19 has transformed the way we shop, cook and eat. Have we fixed our relationship with food for good?
If I thought food waste was complicated before Covid-19 emerged, now it blows my mind. I started to research a version of this article in January – those carefree days when people worried about supermarkets overstocking, not the disappearance of pasta and flour. Even then, the picture was hazy, but it was much clearer than it is now.
Until lockdown, most of us were accustomed to any-time, any-place food shopping. Remember when you could eat in all sorts of places? Food was available everywhere, for those with means – and we ate everywhere, too: leaning against a wall with a box of slow-cooked pork from a street-food market; sharing popcorn at the cinema or chips at the pub. They say you’re never more than 6ft from a rat in Britain’s towns and cities, but we were also never much farther from a snack. Then, in an instant, it was gone.
Half of all food waste takes place in the home. That's the part of the problem we're trying to solve
One farmer’s crop of candied and yellow beetroot was ploughed back into the soil. Chefs love it, supermarkets less so
We have started the UK harvest and we’re doing everything we can to avert a crisis
Waiter ordering will be replaced by app: we order more when no one’s looking, including things we can’t pronounce
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