Why worrying about food miles is missing the point
Getting your lamb from New Zealand isn’t hurting the planet and buying your potatoes from the other end of the country is fine. Jay Rayner says food miles are not the problem and, below, visits an abattoir
In November 2009, I lost my temper in front of a bank of television cameras in a way I have never done before or since. I was in Los Angeles working as a judge on the second season of the American TV series, Top Chef Masters. For the final, the three remaining competitors had been asked to cook a series of dishes that told their story: their first food experiences, where they are now, where they are going and the like. For the dish that defined where he was going, the famed Las Vegas-based chef Rick Moonen had cooked a venison dish, using meat imported from New Zealand.