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Express News Service 2020 may have been a year of plenty of terrible things, but among the few things that actually improved were an appreciation of climate change as skies cleared and whales returned as our constant commerce and globetrotting momentarily ceased. Another thing was the realisation of all the changes in our bodies caused by all the junk food we have been putting in, whether a bag of chips during a commute or a hasty, oil-slicked lunch during work breaks. If it was the year of sourdough, it was also the year of cooking more at home, and cooking healthier. It was learning to qualify our calories and not just quantify them, and now as the virus wanes yet again, more of the vaccinated step out to dine in at restaurants while others continue to order in from cloud kitchens, that newly learned knowledge is coming to good use, as diners increasingly turn to healthier, more climate-conscious eating habits.

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