“Food Sustainability” 
A holistic approach to food that considers how our nutrition impacts the world around us from an environmental, social and economic perspective which aims to prevent climate change through protecting biodiversity and Earth’s living systems – including soil, plant, animal, air, water – for our own and future generations, whilst supporting food security, health, culture and economic stability of all peoples – including those eating the food and those farming and processing it – in a fair, accessible, clean and safe way through respectful and regenerative farming, distribution and refuse processes and by all other means.

Half the words we use to describe our food today didn’t even exist or at least weren’t understood by the average person even five years ago. But as our food system has become more complex, new words and terms to describe the way we grow, source and consume have become more commonplace – and necessary for better understanding of where our food comes from and how it was produced.

Each month, I plan to talk about keywords from this new vocabulary of food sustainability, to discover more about what good food looks (and tastes) like. And, of course, I’ll be featuring simple recipes that bring the issues at the heart of sustainability to life on the plate.

It seems appropriate to start with the concept of ‘food sustainability’ itself. There is no single, simple definition, because it encompasses diverse issues, ranging from promoting better conditions for growers through fairtrade to environmental issues such as carbon-neutral production. In fact, food sustainability is all-encompassing, including environmental, social and economic impacts, from soil health to children’s education. But that doesn’t mean we can’t have a profound impact on the food system through our communities and the way we eat. Learning about where our food comes from, making simple and better choices and asking questions of producers, retailers and rulemakers will all help create change. Let’s all be part of the movement that believes good and delicious food should be affordable to all, without harming the people and planet that produced it.

"Food Sustainability"

Sustainability has three main pillars: economic, environmental and social. For a dish to be considered sustainable it should contribute positively to each of these three areas. Although all three are important, I believe the social impact of the food we eat is the most essential and has the most immediate effect. Commodities like chocolate, coffee and sugar are victims of the food chain, leaving the farmers who produce them earning a fraction of the retail price and living in poverty. Buying Fairtrade-certified products is a guaranteed way to ensure that farmers are paid a fair salary. Fairtrade chocolate is usually of a very high quality, due to the extra regulations and support farmers receive from the Fairtrade Foundation. All this extra care results in delicious chocolate that makes the most sublime desserts, and this fondant is a sure-fire way to make the most of it, with a heavenly rich and decadent pudding.

PREP TIME

10 minutes

COOK TIME

17 minutes

SERVES

2

Ingredients

• 80g butter, diced, plus extra for greasing
• Fairtrade cocoa powder, for dusting
• 80g Fairtrade dark chocolate, cut into small pieces
• 1 tbsp Fairtrade coffee grounds
• 2 free-range eggs
• 80g Fairtrade raw cane sugar
• 45g rye flour
• cream, yogurt or ice cream, to serve

Directions

Grease the inside of two large ramekins with butter, then dust with a little cocoa. Add the butter, chocolate and coffee grounds to a heatproof bowl and place over a pan of hot but not boiling water, until the butter and chocolate have melted. Set aside.

Meanwhile, whisk the eggs and sugar together in a separate bowl until they double in size.

Pour the melted chocolate into the eggs, then add the flour and fold together with a metal spoon. Divide the mixture between the ramekins and store in the fridge until you are ready to bake them.

To cook, preheat the oven to 180C/fan 160C/gas 4. Bake the puddings for 12 minutes, then remove and serve with fresh cream, yogurt or ice cream.

Chocolate Coffee Fondant

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Eating
for
Pleasure,
People &
Planet

By TOM HUNT

Tom's manifesto, 'Root to Fruit' demonstrates how we can all become part of the solution, supporting a delicious, biodiverse and regenerative food system, giving us the skills and knowledge to shop, eat and cook sustainably, whilst eating healthier, better-tasting food for no extra cost.

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