We all love glass – to the extent that we tend to kid ourselves about its environmental credentials. Yes, it’s made from natural and plentiful materials, but any advantages are outweighed by its carbon footprint in manufacture, transportation and recycling. On the plus side, it is unsurpassed as an oxygen barrier, making it perfect for preserved foods and drinks.But with a bottle often weighing upwards of half a kilo, being transported halfway around the world, lugged up the steps to the kitchen and then, hopefully, recycled, it’s all a bit 19th century – more suited to canal transport.
We really should be able to come up with something better.