The Economist Asks: How do our culinary choices shape the world?

When chef Alice Waters opened her restaurant Chez Panisse, she sparked a food revolution in America. She talks to guest host Jon Fasman about leading the Slow Food movement and fighting against fast-food culture. In her latest book, “We Are What We Eat”, she argues for a fairer and more sustainable food system. But how can that be achieved in practice? And, would she ever put lab-grown fish on her menu?

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