“There are social criteria, health criteria, embedded carbon and embedded water ,” says Tim Lang, professor of food policy at City, University of London and the person who coined the phrase “food miles”. But what about the items in our store cupboard – the sauces, spices, condiments, spreads and ingredients that are canned, jarred or dried? How do we choose them so as to inflict as little damage on the planet as possible? W hen it comes to fresh food, we know what we should do: buy local, eat less meat, look for fish approved by the Good Fish Guide.
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