Covid-19 brings local food to the fore

Coronavirus shows us how there is a resilient local food supply chain waiting in the wings with huge potential for food security, writes Marina O’Connell.

How to freeze veg

Never run out of veg again with these top tips for freezing anything from mash to mushrooms.

The plastic comeback

In the first of a new mini series navigating climate and Covid-19, journalist Lucy Siegle explores an eco-identity crisis.

Brits urged to pick veg

Growers launch recruitment drive to hire those out of work due to coronavirus ahead of main British growing season as European workers are banned from travel.

The new face of food supply

As coronavirus leaves traditional food supply chains overloaded, farmers, suppliers and communities are helping deliver to the most vulnerable.

Coronavirus sends home delivery soaring

Home delivery and box schemes see unprecedented demand as UK food supply struggles in face of coronavirus outbreak.

A GM future?

From GM to gene editing: Boris Johnson's favourable stance towards GM could reopen the debate as Brexit prompts changes in UK's food and farming system.

Spread kindness not coronavirus

As people are urged to reduce social contact, a growing wave of kind acts within the community are helping to boost morale and protect the most vulnerable.

Coronavirus: What have we learnt?

A spike in home delivery, impact on food banks and a country ready to rapidly mobilise: here’s what Coronavirus can teach us about food sustainability and climate action.

Wicked Leeks Ellis

Wicked Leeks' cartoonist on food politics, farming and everything in between.

Food, farming and the climate emergency

We need a rapid transition to an alternative farming model, which is sustainable, nature-friendly and radically reduces emissions, writes Caroline Lucas.

Spicing it up

Acclaimed chef-restaurateur Romy Gill talks to Wicked Leeks about writing a homage to her mother and why she loves Ready Steady Cook.

Why prisoners deserve healthy ethical food

For the first time in a long time, people there are excited about prison food. Those of us outside the prison system should be, too, writes Ruby Tandoh.