Ethical Food
You are what you eat, we used to say.
Now we are just as concerned about the ethical and green issues surrounding the sources of our food. Our writers argue passionately, displaying widely diverging views.
And one thing we do know is that diversity in diet – and perhaps also in opinion – is good for us.
Choice – good, bad and worse Rose Prince
Food boycotts: a brief history Sophie Pearce
Food "news" is often no news Peter Wilby
Global v local: how to choose Preeti Jha
What can you eat if you keep kosher? Dan Cohn-Sherbok
Changing the recipe for Afro-Caribbeans Diane Abbott
Start the green revolution Henry Dimbleby
Interview: Raymond Blanc Sholto Byrnes
Tuck into foie gras with a clear conscience Christopher Hirst
Science and the fiction of nutrition Ben Goldacre
How the carrot became orange Nadia Saint
Round table discussion
