The pandemic has changed many aspects of our lives over the past 12 months, some only temporarily, but some for a lifetime. What we eat and drink has certainly been impacted, with most of us forced to eat at home almost exclusively. This has led some of us to brush up on our cooking skills, some to start growing our own at home, and many more to long for the day when restaurants reopen! 

In this edition of Overseas, we take a look at how food and drink is changing, not only in terms of what we are eating, but also how it is produced, how it is cooked, and how it is disposed of.

Natalie Healey looks at how you can get started in your garden, or even on your window ledge, with growing your own vegetables and herbs. No experience needed! The rise in so-called flexitarianism over the past few years has seen many take a closer look at their diets and try to reduce the amount of meat they eat as a result.

In December 2020, the first lab-grown meat product was approved in Singapore, making its restaurant debut a few weeks later. Abi Millar asks if now the time for cultured meat – billed as an ethical alternative to farmed meat – to start gaining traction?

In the UK alone, 4.5 million tonnes of edible food is wasted by families every year, equivalent to £700 per household. We find out how can we get better at buying, storing, using, and reusing our food?

We also take a trip around the Commonwealth by asking ROSL staff about the cuisine and favourite dishes of their home countries. Of course, no discussion of food and drink would be complete without talking about ROSL’s own catering. The decision was taken at the end of 2020 to bring our catering back in house. With plans progressing at speed, we hear from ROSL’s Warren Miller about the exciting plans lined up for the clubhouse.

Read all these features and more, plus news from ROSL HQ and upcoming events to look forward in the new edition of Overseas, out on 1 March.

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