#food miles

Does the "local is always better" rule actually hurt the planet more than it helps?

Would you ever swap imported spices for locally grown alternatives in world cuisines?

Is the sustainability of avocados still worth the environmental cost?

What's your take on gastronomy that prioritises global, low-carbon ingredients?

Do imported “superfoods” do more harm than good?

Would you ever swap out imported spices for local ones to cut food miles?

Does buying local food actually help the planet, or is it just a feel-good excuse for hating on imports?