Hello and welcome to the Menu, Monocle Radio's food and drink program.
I'm your host, Chiara Rimella.
Coming up with the beginning of a brand new year, it's only natural to spend some time reflecting on our habits and how to improve them.
And that includes our eating and drinking too.
It's not necessarily just about limiting ourselves, but about having a more conscious, ethical and positive approach to what we consume.
First up, we sit down with an author tracing the philosophy of food around the world.
I don't believe future generations will look back and think we were terrible to eat meat, but I think they will look back and think it's terrible the way we kept a lot of that meat.
Also on the program, we drop into a dedicated mocktail bar in Canada.
The bar is really the perfect combination of everything.
It allows us the flexibility to be creative, to be inspired by what's growing in the garden.
And if we only have 10 portions of something because that's all a garden made, that's it.
Plus, we speak to a Danish gastrophysicist who wants you to eat your greens.
All that here on the menu on Monocle Radio.
Deciding how we eat doesn't just have consequences for ourselves and our well being, but crucially, for the health of our planet and our communities.
Every single ingredient we choose, every lunch or dinner out, feeds into a complex global system that is so all encompassing it can feel hard to comprehend.
But philosopher and author Julian Baghini has tried to do just that.
Compiling a survey of the world's food systems.
From small farms in Bhutan to grocery shops in the UK via hunter gatherers in Tanzania and food policy in Finland.
From small farms in Bhutan to grocery shops in the UK via hunter gatherers in Tanzania and food policy in Finland.
In his book titled how the World A Global Food Philosophy, he identifies the dilemmas that humanity must contend with every time they have a meal.