Scotland's National Chef on the Recipe for a Sustainable Future

Gary McLean, Scotland's national chef, discusses the importance of food education, sustainability, and the impact of the pandemic on food habits. He emphasizes the need to teach cooking as a life skill and addresses food waste in the restaurant industry. The conversation also touches on the debate over meat consumption and plant-based alternatives, highlighting the complexities of sustainability in food production.

What is Gary's opinion on the perception of cooking as a middle-class hobby?

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How does Gary McLean suggest individuals can improve their cooking habits?

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What does Gary McLean believe is necessary for improving food education in schools?

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What insights does Gary provide about the environmental impact of meat production?

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