HOW TO EAT AND DRINK ECO

Eco-friendly eating and drinking doesn’t have to be any less decadent, insists Mills, who relishes a glass or two of good organic wine with friends.

That said, avocados sold in cardboard display boxes, wrapped in cellophane must not make it into your fridge, she says. “The sooner supermarkets realise that we don’t need to buy everything wrapped in plastic the better.”

Horne, who in 2016 founded the first zerowaste organic vegetarian restaurant in London and now runs Sativa Test Kitchen organic supper clubs (Sativa-restaurant. com), has transformed their kitchen into a 100 per cent zero waste environment. He shops at organic grocers such as Wild Country Organics (wildco.co.uk), which runs stalls at markets across London, and fruit farms including Brambletye Biodynamic Fruit Farm (brambletyefruitfarm.co.uk) and buys milk and cheese from Ahimsa Eco

Dairy (ahimsamilk.org), a zero slaughter farm where cows are hand-milked and graze on biodynamic fields. Leftovers are stored in pretty beeswax wrap (beeswaxwraps.co.uk), oils and vinegars are bought in bulk at The Source (thesourcebulkfoods.co.uk) and stored in glass containers, as are dried herbs and spices, and dry goods such as sugar and flour. “Glass looks so much more chic than plastic and buying from a bulk store costs around 15 per cent less,” Mills explains.

However, there is no need to develop anxiety if some plastic does make it into the kitchen, she adds – if you do end up with a plastic bottle, wash it and reuse it for storage.