In the UK, while there is growing demand for sustainable production, the debate about what constitutes sustainability remains complex. For example, is eating UK-grown produce (which is grown indoor using heat) all year round more sustainable than eating imported produce (which is grown outdoors)? Or is indoor production more sustainable because its higher yield per square meter allows excess land to be rewilded or used for forestry or peatland? Richard Lewis (Managing Director of Sterling Suffolk) believes that it just may be, as he oversees 5.6 hectares of energy-efficient hothouses that house rows and rows of tomato plants. Lewis believes that most growers want to do better when it comes to sustainability, and it is perhaps the retailers that need to support this intention by paying growers more. Which in turn may require consumers to understand that cheaper isn't always the best.

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