Italy 2020 crisis Coronavirus Italy

How to join the sustainable food revolution while in lockdown

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www.telegraph.co.uk

The revolt against food waste is more necessary than ever, and chef Ollie Hunter is among those leading the charge. ‘The best meal I have ever eaten was in a tiny restaurant in Puglia, Italy,’ Ollie Hunter tells me. ‘The chef was also a farmer – everything he made came from his land.’ Ollie is a chef himself and champions the idea of eating food that’s organic, seasonal and plucked (half of it, at least) from within 30 miles of where you are.

It’s an ethos he puts into practice at his restaurant, The Wheatsheaf in Chilton Foliat, Wiltshire; an award-winning pub, crowned most sustainable business of the year in 2019 for what Ollie calls his ‘upmarket peasant food’, but which at the time of writing is closed due to the coronavirus crisis.

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