EARTH-FRIENDLY EATING

Earlier this year, Gregg Wallace, the MasterChef presenter, served dinner to five celebrities on Horizon on BBC Two, scoring dishes on their environmental impact. He used a measure devised by Professor Mike Berners-Lee, at Lancaster University, that calculated the carbon footprint of each ingredient by considering the carbon emissions of fertilisers, agricultural machinery, transport, processing and packaging. On average, we each create the equivalent of 8.2kg of carbon from food every day, said mathematician Hannah Fry, his co-host. This needs to fall to 3-4kg a day to meet the government commitment of net-zero carbon by 2050 and slow the speed of global warming.

But how can we ensure that our