The pressure to tackle climate change by altering what we eat is huge, and it can be a daunting prospect. But you don’t have to go vegan, shop 100 per cent local, or start your own allotment to make a difference.
This week, as world leaders gather for a key climate conference in Glasgow, we’re asking you what small changes you’ve made to your everyday food habits to make them a little bit greener.
Plus, Tamasin Ford hears from a chef in Nigeria about the special role he thinks the professionals have to play, and we ask for one life-changing piece of advice from an expert and writer on food waste.
(Picture: Hand reaches for apple, Credit: Getty/BBC)
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Michael Elégbèdé: chef, ÌTÀN Restaurant and Test Kitchen in Ikoyi, Nigeria
Tamar Adler: author ‘An Everlasting Meal’, New York, USA
And Food Chain listeners:
Annabell Randles: London, UK
Mike Hoey: Berkely, California
Simone Osman: Maputo, Mozambique
Yael Straver Laris: Geneva, Switzerland
Kate Minogue: Lewes, UK
Karine Young: Cape Town, South Africa
Jeremy Okware, Uganda
Rebecca Neo: Singapore