A perennial revolution

Perennial crops reduce cultivation of soil, increase carbon sequestration and can improve resilience of farming systems. So what’s holding them back?

A 'radical' roadmap to sustainable food

A major new report has outlined how food and farming can radically move away from producing and selling cheap food that degrades environment and causes ill health.

Inside the restaurant without a bin

Anna Turns meets Douglas McMaster, founder of the UK's first zero waste restaurant, to hear about his pioneering supply chain.

Guy's news...

Founder of Riverford Guy Singh-Watson writes a weekly column with news from the farm and more...

Fossil fuel expansion threatens climate

A new report has found that new fossil fuel energy projects means 1.5 degree warming target is impossible.

Wicked Leeks Ellis

Wicked Leeks' cartoonist with his take on sustainability, food politics, and anything in between.

The truth about grass-fed

Red meat and livestock has had bad publicity for their carbon emissions – but do grass-fed animals offer a environmentally-sound solution? Tom Levitt investigates for part-three of Wicked Leeks' mini meat series.

A culture of sustainability

A project teaching environmentalism through hip hop is proving that culture has a place in the sustainability debate.

The holiday mindset

Holidays are an essential part of a good work-life balance, but to-do lists before leaving and too many plans can mean they don't always have the desired relaxation effect.

No longer a member of staff

On the one-year anniversary of Riverford's move to employee ownership, van driver Vernon Smith reflects on what it means to be a co-owner of a successful business.

Why Attenborough should make 'Brown Planet'

Soil doesn't have the 'wow' factor of issues like coal-fired energy or plastic, but it should be given just as much attention, writes Pernille Holtedahl.