Any dedicated IKEA shopper knows about the brand’s iconic meatballs. Introduced in the 80s, love for the Swedish meatball is so deep that IKEA has found creative new ways to offer it: In the Philippines, they introduced a 63-piece meatball bucket. American stores sell a “meatball sundae” (yes, you read that right.) But now the retailer is hoping to swift gears. An ambitious plan to reduce its greenhouse gas emissions includes a plan to halve emissions in food production – and that means transitioning to a menu with less meat on it. Food culture reporter Dakshana Bascaramurty went to Almhult, Sweden, to witness IKEA’s vision for a plant-based future. Read more.

And tomato lovers, take note: Iceland’s Fridheimar restaurant takes its dedication to tomatoes to a new level, with a menu completely devoted to the red crown jewel. (Tomato cheesecake, anyone?). But as our story explains, the menu actually works beautifully. Read more. (And check out this recipe for corn and basil butter, which pairs tastily with fresh tomatoes on toasted bread.)

If you have a question on wine, e-mail it and we’ll answer a selection in the newsletter and on our website. Please share this newsletter, and if it was forwarded to you, sign up for this and other Globe and Mail lifestyle and arts newsletters.