More food for thought: Ruth Jones continues the quest for sustainable food production

‘Our hope is to now move into exploratory collaborations.’

by Ruth Jones 1st August 2025

When I was a child, my father refused to allow garlic in the house, believing the smell would contaminate everything else. Macaroni cheese was the only pasta we knew, and rice was for puddings. How things have changed! Over the years, we have accepted more variety in our diets, but novel ways of cultivating protein are still met with suspicion.