In our latest episode of the Glasgow Food Chat, we explore sustainability in food as the city hosts COP26. From Glasgow's allotments to foraging wild garlic in the spring, there is plenty of possibilities but it may not always be that simple.

Using local and seasonal produce from a Glasgow allotment, Rebecca Gerrard of Rebecca Cooksshows that sustainability can be easy even in a city. We will also be joined by Joanna Nethery, owner of Five March, in the West End of the city. Providing a different perspective on sustainability will be Glasgow DJ Nightwave who spent the week deeply immersed in COP26 events. 

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Produced by Elle Duffy and Ema Sabljak for The Glasgow Times. 

Contact the producers on podcasts@newsquest.co.uk

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