From Farm to fork

摘要

There are lots of good reasons for keeping track of how the food on our plate gets there. If you're in any doubt about the influence that celebrity chefs like Jamie Oliver wield over Britain's supermarkets, just take a walk down the fresh meat aisle. Chicken, beef, pork and lamb aren't simply labelled as organic or free range. Thanks to various high-profile campaigns highlighting the distasteful practices of intensive livestock farming, you now get an indication of the farm where the meat inside was reared, perhaps a picture of it, and maybe even a photo of the kindly farmer.