The pandemic has brought sustainable food practices to our doorsteps. Community organisations across the world have rapidly adapted to various lockdowns and stay-at-home orders to allow for online cooking, composting and gardening classes. With these, organisers and participants have become creative, made use of their realities and learnt from their past. And although the in-person experience is hard to replicate, a more hybrid model going forward holds the promise of greater accessibility and more global approaches to food.
