Undeniably, we are faced with the very challenging question: how can we eat really well every day without contributing to global warming, the suffering of animals or the pillaging of our precious marine resources? There is one, unequivocal answer: to eat more vegetables. Addressing this issue isn't about giving anything up, it's about filling your boots: embracing a world of fabulous, fresh ingredients and finding some new and irresistible ways to cook and serve them. The crucial thing is the mental shift: after that, I predict you will find it a breeze.
A great, positive and enthusiastic column on the joys of near-vegetarianism from one of my foodie heroes, Hugh Fearnley-Whittingstall - read it here.
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