By Tim Hayward
Britain produces more mozzarella than Italy and air-dried ham to rival Parma's. On the way are olives and single-estate tea.
Talk to a foodie about food miles these days and you will probably get an enthusiastic response taking in local suppliers, independent traders and the simply super organic veg box they get from a little man just outside the M25. It has become cool to think and act local. But what about all that French cheese and charcuterie, that Umbrian olive oil and single-estate Darjeeling? In the dark days of our culinary past we learned to love the imported foods that tasted so much better than our own and now, in order to be green, it seems we may have to learn to live without them.