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.&nbsp;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&nbsp;Nightwave who spent the week deeply immersed in COP26 events.&nbsp; _______________________________________________ Produced by Elle Duffy and Ema Sabljak for The Glasgow Times.&nbsp;Contact the producers on podcasts@newsquest.co.ukMusic from Uppbeat (free for Creators!): https://uppbeat.io/t/all-good-folks/funky-junk License code: FXXJ8LS3VSQXQSK6 <hr> See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for privacy and opt-out information.

#4 The rise in Glasgow's pub grub

On Glasgow Food Chat, we are joined by chefs and foodies from across the city. Our hosts Sarah Campbell and Paul Trainer of the Glasgowist are always at the forefront of new developments in Glasgow's rich food scene. From food trucks in the Barras to the city's finest dining, tune in each episode to explore the tastiest eats that Glasgow has to offer.
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Produced by Elle Duffy &amp; Ema Sabljak. Email: newsletters@glasgowtimes.co.uk to get involved/give feedback.
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