Sunday lunch is a time-honoured tradition in the UK. And today more people are making sure that the meat they buy is free-range and that their vegetables are local and seasonal. But is this enough to halt deforestation, global warming and the build-up of greenhouse gases? Hendrick’s Gin, The Rebel Dining Society, mixologist Ryan Chetiyawardana and Dalston City Farm think not, and have created a vision of what a sustainable Sunday lunch could look like in 2063.
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