Coronavirus has transformed our relationship with our food. From the panicked stockpiling and empty supermarket shelves in March to the troubling times facing our pubs, cafes and restaurants, the questions about what we eat and how we go about putting it on our plates have become difficult to ignore.
And even before the pandemic, the food industry was rising up the UK business agenda, with fears that a no-deal Brexit might inflate food prices and interrupt supply chains, or – on a worldwide scale – of global warming triggering harvest failure.