The way we consumed food changed during the lockdown, and has continued to evolve as we face new challenges with our food supply. Is food globalisation still viable in an uncertain age of dramatic geopolitical realignment, climatic and environmental peril and colossal challenges to food production and distribution? We urgently need fresh, innovative and sustainable ideas to address such existential threats.
Louise Gray is author of Avocado Anxiety and Other Stories About Where Your Food Comes From; Sheila Dillon is a food journalist and presenter of Radio 4’s The Food Programme; Duncan Fisher is co-manager of Our Food 1200, a community benefit society re-building a local food economy in Bannau Brycheiniog, Powys & Monmouthshire ; Ian Rasmussen is a senior lecturer at the University of Chester and a Slow Food Cymru Wales member; and Bryce Evans is Professor of Modern World History at Hope Liverpool University. They discuss the Welsh concept of Milltir Sgwar – square mile – which promotes belonging to and being immersed in a small community. Are we bold enough to revert to a more localised approach to food production: a square meal on a square mile?