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Britain’s food system rests on a fragile assumption. Water will be there when farmers need it. Recent heatwaves and drought exposed the weakness in that assumption. Smaller yields, earlier harvests, and higher prices are the immediate consequences. The bigger issue is whether Britain has the water infrastructure to produce food reliably. The message from the National Farmers’ Union is clear: ‘Water security is food security. Food security is national security.’ Eight days abo

Gastronomy is Not About Haute Cuisine Across Europe, the word Japanese is becoming increasingly visible. In Japanese restaurants and matcha cafés run by Japanese people, words such as IKIGAI, ZEN, DŌ and WABI-SABI often appear. Together with Japanese ceramics, carefully designed interiors and thoughtfully curated spaces, they are presented as part of a single image of Japan. Yet something often feels incomplete. The words that are meant to represent Japan are all there, but t

Walk through any supermarket, and you’ll see shelves full of highly processed foods. We’ve come to see this as normal. The UK government’s ban on advertising less healthy food and drinks may look like a big win for public health. It’s surely a step in the right direction, but we should not let it distract us from the bigger problem. The Soft Drinks Industry Levy shows what can happen when policies encourage companies to change their products. It has been linked to significant

LOST IN TRANSLATION: LIFE OF A JAPANESE GIRL IN ITALY ‘There is no such dish as 'curry' in India.’ That was what a friend from India told me. I could not understand what she meant. Until then, I had never questioned the idea that curry was India's national dish. A fish curry made by my friend from Tamil Nadu in southern India, using his mother's recipe. For Japanese people, curry is a home-cooked favourite, loved by both children and adults, alongside fried chicken and hambur

Every festival begins with an act of faith. Faith that ordinary life can be suspended. Neighbours will laugh together. Families will return to the same table. Strangers in a crowded square will feel less alone. Whether lanterns drift across Japanese waters, fireworks illuminate India's skies, or Italian families gather by the sea in the height of summer, festivals ask us to do one simple thing: stop. Gather. It is one of humanity’s oldest habits. We often think of festivals a

LOST IN TRANSLATION: LIFE OF A JAPANESE GIRL IN ITALY One day, I came across Yakult in an Italian supermarket. I stopped in my tracks. ‘They have Yakult in Italy?’ While studying the gut microbiome at the University of Gastronomic Sciences, I realised that the variety of probiotic drinks and functional yoghurts found in Japanese supermarkets and convenience stores is unusual internationally. A scene I took for granted in Japan seemed rather strange abroad. A classmate from T

Modern life reduces herbs to a visual cliché. We see them as bright green flourishes rather than food. Herbarium reminds us this is a mistake. Herbs are not garnish, they are essential nutrition. We are missing the point. Their leaves are dense with vital compounds. Consider the parsley in the Algerian Slata Maadnous (parsley salad), where parsley is the main ingredient, tossed with tomatoes and a zesty vinaigrette. You consume a dense, raw concentration of Vitamin K, Vitamin

LOST IN TRANSLATION: LIFE OF A JAPANESE GIRL IN ITALY I recently visited the Netherlands for a university study trip. One memorable visit was to Koppert Cress, a Dutch company supported by many leading chefs, including those working in Michelin-starred restaurants around the world. They supply microgreens and edible flowers to professional kitchens. They do more than deliver ingredients; they also offer new ideas and cooking inspiration. Today, the company offers around 60 pr

The government’s new ‘Great British Summer Savings’ initiative cuts VAT from 20% to 5% on children’s meals. It makes eating out more accessible. But for MoM, it’s more than a subsidy for a cheaper meal. We live in an age of nutritional displacement. Corporate fast-food chains colonise our high streets. They serve food engineered for mass transit and shelf-life, not for seasonal nourishment. When we eat at these chains, we consume a product, not a meal. We end up participating

Italian Bakery Apprenticeship Series (3) LOST IN TRANSLATION: LIFE OF A JAPANESE GIRL IN ITALY I baked a sourdough loaf using the starter shared by a local bakery in Bra. The next day, I returned to the bakery to ask what they thought of the result. That conversation unexpectedly led to an invitation. I spent several mornings learning alongside the bakers. This is the final instalment of my series. I want to share my observations and the quiet philosophies behind how Ital

Care does not start in a doctor’s surgery. It is built into the way we live. We need time to eat well, space to gather, and freedom to breathe. Yet, the modern city is eating us alive. Think of Charlie Chaplin in Modern Times. He is a cog in a machine, tightening bolts until he loses his grip on reality. An automated feeder tries to force-feed him at his post. It is a violent, mechanical failure—and we are doing this to ourselves. Our cities are designed for efficiency, not h

Italian Bakery Apprenticeship Series (2) LOST IN TRANSLATION: LIFE OF A JAPANESE GIRL IN ITALY After baking a sourdough loaf using a starter that a local baker in Bra had kindly shared with me, I returned the following day to ask for feedback. That visit led to an unexpected opportunity: I was invited to spend several days as an apprentice in the bakery. During my time there, I began to notice a number of things about the world of the Italian forno — a traditional neighb

Gastronomy is not Haute Cuisine Every February, Japanese department stores are transformed into showcases for chocolates from around the world. Long queues form for Valentine's Day fairs. People are drawn to rare brands and the stories of celebrated chocolatiers, willingly paying premium prices for a single piece. In Paris and Brussels, jewel-like bonbons are displayed in elegant boutiques. In the United States, multinational companies have built entire theme parks aroun

The longest day falls near 21 June. The Earth tilts us towards the sun, which appears higher and lingers longer in the sky. To us, it seems almost motionless. People have marked this day for a long time. They lit fires, sang, and ate. It came at the end of planting. The first signs of harvest were near, and the hardest work in the fields was done, though not all was finished. There was time to wait. In Japan, summer arrives gently. Cucumbers, aubergines, herbs. Food is eaten

The egg feels like one of the few things you can still rely on. It’s cheap, filling, and always there when you need it. That is exactly why it matters. Eggs are also one of the most straightforward sources of nourishment we have. They are full of protein, around 6 grams per egg, and give us essential nutrients like vitamin B12, iron, and selenium. For families, food banks and breakfast clubs alike, the egg is a reliable building block of a decent meal. The problem with eggs,

LOST IN TRANSLATION: LIFE OF A JAPANESE GIRL IN ITALY Not long after I arrived in Bra, my landlady insisted, ‘You have to try Salsiccia di Bra — it’s the town’s speciality.’ So she took me to a local butcher’s shop. The butcher behind the counter happily offered me a taste. Back in Japan, I had never been entirely comfortable with the distinctive texture of raw meat — that soft, slightly slippery feeling — so I put it into my mouth with a little hesitation. I was genuinel

Glucose spikes usually start on your plate. They're not just a medical concern. A spike is that sharp rise in blood sugar after eating, followed by the inevitable drop. When spikes happen often and linger, they can point to reduced insulin sensitivity — an early warning sign of type 2 diabetes. Even for those without diabetes, repeated spikes can drain energy, trigger cravings, and, over time, take their toll on long-term health. And it’s not just sugary foods. Refined starch

Italian Bakery Apprenticeship Series (1) LOST IN TRANSLATION: LIFE OF A JAPANESE GIRL IN ITALY After baking a sourdough loaf using a starter that a local baker in Bra had kindly shared with me, I returned the following day to ask for feedback. That visit led to an unexpected opportunity: I was invited to spend several days as an apprentice in the bakery. During my time there, I began to notice a number of things about the world of the Italian forno — a traditional neighbourho

Ten years after the 2016 referendum, the border is no longer just a line on a map. It sits firmly in the supermarket. The old comparison between France and the UK was framed as culture: fresh versus processed, daily shopping versus weekly stockpiling. In reality, both metropolitan systems rely on large retailers, complex logistics, and international supply. What has changed is how those systems function. In France, supermarkets are part of the EU single market. Food moves wit

At the heart of this conversation with Andrea Rasca , he shares his unique perspective on the future of food and the driving forces behind MoM's mission. He cuts through the noise and gets straight to the point about how we can make real change. We often hear the phrase 'lifelong passion’, but passions are rarely born in a vacuum. Walk me through the formative moments that sparked your interest in food. Was it a particular person, a place, a meal? You're right, passions ra