The UK is at a once-in-a-lifetime juncture in its agricultural history. Brexit and Covid-19 have exposed the vulnerability of the nation’s food supply and led to new-found calls for greater self-sufficiency, while the escalating climate crisis is necessitating a fundamental rethink in order to reduce food and farming’s impact on the planet. To balance these forces, the UK must somehow produce more food from less land and without resorting to the type of farming practices that have inflicted so much damage already, says the UK’s new National Food Strategy. Is such a feat really possible? And if so, what farming methods could help us achieve it? Does livestock farming have a place in a sustainable food future? And what role could imports play in helping protect UK food security while minimising the environmental impact of our diets?