Director of The Children’s Kitchen, Jo Ingleby, considers the importance of being able to cook a meal from scratch with simple, fresh, affordable ingredients. The significance of this essential skill has been highlighted during the COVID-19 crisis, as dealing with shortages of certain ingredients is – of course – far less stressful when we know how to easily adapt meals.

Joy Carey, coordinator of Bristol Going for Gold, addresses what a resilient food system could look like for Bristol once we emerge from the COVID-19 crisis. It is ten years since her report ‘Who Feeds Bristol: Towards a resilient food plan’ and this blog post identifies five core principles to start building a better and more resilient food system as soon as we can.