I was invited behind the scenes at McDonalds. We went to a farm near Dorchester and a restaurant in Weymouth. The cows were being reared within site of where they may end up being eaten. But with the local sourcing couldn’t be quite as neat as that because the animals had to make a trip to the abbatoir – and that was located about 50 miles away. For me, the most impressive thing in the restaurant was that they only wasted about 1% of the cooked food. Kitchen staff are given a detailed sheet on how many of what items should be ready depending on how busy the store is – and clearly they’ve worked this out to a tee. At Yo Sushi I discovered that they waste about one third of the food they produce.