Two: Stick to Local.

I thought it was for looks only. And I did not think that I would eat something from an edible patch that I had planted last year in my driveway, with cardoon (cynara cardunculus), sea kale (crambe maritima) and curry (helicrysum italicum). I all got these locally from Duizendblad. Passersby stopped to look at the enormous cardoon. One worker thought the plants were all exotic, whereas sea kale and cardoon are actually forgotten veggies.

As I was out of veggies a few weeks back, I prepared some young cardoon stems by cooking them in water first and then serving them in olive oil flavored by mashed anchovy (sieved).

A bit later, an acupuncturist told me to relinquish the banana and exotic fruit and choose the local pear and apple. In the process she completely overturned my competitive sports menu.

So go for local fruit, and for veggies in season. Eat what's good for you, and eat what's good in your region only. Plant something, albeit only in pots on your patio. Go as much local as you can.

I'm very happy to read about LocalFood Express, a service here in Belgium of organic produce from growers in Southwest Belgium (West Flanders) which is delivered to local restaurants and chefs. Chefs like Kobe Desramaults of In De Wulf, eateries such as Pakhuis in Ghent.