nestled in the heart of the appalachian and blue ridge forest in north carolina, alan muskat startedomote seasonal eating. over three hours, he'll teach you what foods grow locally and when to look out for them, as well as which mushroom will work best in your risotto and, of course, which to avoid. as a bonus, all proceeds will help fund the ambitious afikomen project, which is aiming to teach every child in the country to safely forage local wild food by 2030. another scheme trying to help us all think twice about the origin of our food is run by zeitoun, which helps palestinian farmers export their goods overseas. zeitoun offers trips to visit local growers, where you'll learn about the production of olive oil, dates and almonds. it reinvests all of its profits back into its mission. lastly, with all this food comes a lot of leftovers. food waste is responsible for 6% of total global greenhouse gas emissions, so to combat that, london is leading the way in the concept of zero waste. silo opened in 2011, inspired by an artist's simple idea of not having a bin. as well as minimising

nestled in the heart of the appalachian and blue ridge forest in north carolina, alan muskat startedh is aiming to teach every child in the country to safely forage local wild food by 2030. another scheme trying to help us all think twice about the origin of our food is run by zeitoun, which helps palestinian farmers export their goods overseas. zeitoun offers trips to visit local growers, where you'll learn about the production of olive oil, dates and almonds. it reinvests all of its profits back into its mission. lastly, with all this food comes a lot of leftovers. food waste is responsible for 6% of total global greenhouse gas emissions, so to combat that, london is leading the way in the concept of zero waste. silo opened in 2011, inspired by an artist's simple idea of not having a bin. as well as minimising the food miles of its produce, the cakes and breads are made using flour from the restaurant's own mill, and even the butter is churned on site. to achieve absolutely zero waste, all the products are delivered to the restaurant in reusable vessels, and any leftover food is fe