I have a big problem with the current fashion for the love-in with the words “sustainability” and “local”, both of which seem to be used for just about every food and means of producing foods, including GM crops. Actually, it’s not so much a problem as outright contempt. Both have become soft options, fluffy, feel-good, vague, all embracing, tick-all-boxes terms that enable everyone to turn a blind eye to any of the downsides to whatever is being described as local or sustainable.
02 August 2013 | 3 Comments
| Recommended by 1 Charles Redfern:
Mackerel is back in the news again. Fish Fight recommended switching to mackerel - with mackerel baps in fish & chip shops - to replace endangered cod, only last year. Now mackerel seems to have lost its eco-shine. Why is that and how can consumers navigate the murky waters of fish sustainability? I attempt to give my answer. And whilst I'm trying to simplify matters, I think I want my central message to be: it's not that simple!
05 February 2013 | 9 Comments
| Recommended by 2 Charles Redfern:
Is size a sustainability issue? Some people use the word sustainable in a financial sense but for me the right word is viable - financially viable. Sustainability is about ecological and social continuity, resilience and respect.
06 February 2012 | 8 Comments
| Recommended by 6