Kate Andrews writes for The Spectator
We are witnessing the benefits of market forces on a much more spectacular scale. Far more options in every area of cuisine are now on offer, including organic and ethically farmed meat products, as well as meat supplements and alternatives. From tiny start-ups to large corporates, the increasing demand for vegetarian and vegan food is being delivered in innovative ways across a string of locations, including local supermarkets, Michelin-star restaurants, and now, at your local Greggs.
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