What do you want for dinner?

A simple question. It's been directed at me probably a couple of thousand times. That we can actually have trouble making a selection from the many choices on offer is a sign of how incredibly rich our lives are in comparison to the vast majority of human experience, in the past and the present day. I pray I'm never faced with my children asking, "Is there any food to eat tonight?"

Of course there's an abundance of food available to me this evening. But my choice is becoming even more difficult when I start to consider sustainability.

What do I want?

Something tasty and nutritious of course, and relatively easy to prepare in the next three hours or so. It should ideally be made from locally-grown ingredients which were produced using a minimum of irrigation and of fossil fuel input for fertilisers, pesticides, farm machinery fuel and electrical generation for processing. Packaging - such as plastic wraps - should be avoided. Vegetables are preferable to meat. Poultry is better than beef, lamb or pork. And the meal preparation itself needs to use a minimum of energy for cooking.

I'm taking early steps towards growing some veges in the back yard and a chook pen isn't out of the question. But tonight... I'd better go check out what's in the freezer.