The big takeaway from the Silo book matched the motto of restaurant Noma - "Time and place" - to eat locally and seasonally. So much of the carbon footprint of food comes from not eating locally or seasonally. For example, getting an avocado toast in November here in NYC requires putting an avocado on a 747 and flying it around the world. And, yes - in places like the UK or Denmark or New York, that can mean that fresh foods in Winter are scarce - but that's where fermentation can be a fascinating area of exploration (and, a related passion of mine right now).

I don't share this to create a sense of guilt or scarcity. We have oil now and can get coriander and avocados in the Winter. That means it can be from a position of fun (and privilege) that we can explore alternative ways to eat. But, our ancestors still ate without 747s. Constraints drive creativity - and exploring these areas of low-carbon eating now can drive innovation that helps us cope with with a more low-oil world.