World faces 'endgame' in climate and biodiversity

Organic business leaders speak out to warn of accelerating biodiversity losses and climate change and to urge action.

What is quince and how to cook it

Try homegrown quince poached in white wine for a delectable dessert, baked into a tagine or infused into vodka for a perfect festive tipple.

The magic bean solution?

One of the UK’s first commercial lentil growers tells Nina Pullman why scaling up unusual plant protein crops isn’t a quick fix for sustainable farming.

'Shop green to help sustainable farmers'

New survey finds surge in buying local as rugby referee Nigel Owens joins campaign to highlight how ethical shopping helps sustainable farmers.

MPs reject calls to legalise food standards

MPs have ignored pressure from citizens and celebrities to vote against upholding food standards by law in future trade deals.

Talking 'bout regeneration

Meet the farmers leading a new self-sufficient regenerative farming movement with benefits for soil, financial sustainability and mental health.

Plantain, plant-based and proud

Plant-based Nigerian cook Tomi Makanjuola on the realities of racism in food publishing, cultural barriers

Cooking our way to a new normal

We have become a nation more adventurous in the kitchen - but will our new lockdown food habits become permanent?

Wicked Leeks issue 4: Out now

Read a cover interview with Yotam Ottolenghi, the latest news on food, farming and the environment and seasonal eating inspiration for autumn.

Top five recipes to celebrate kale

As the days cool and autumn colours emerge, fresh British-grown kale comes into season offering a delicious splash of green in these top five kale recipes.

Wicked Leeks: Glad to be proved wrong

With scant resources, but plenty of determination, Wicked Leeks has gained a loyal following while still in its infancy.

Cups made from cups

A former Dyson engineer has created the world’s first reusable coffee cup made from takeaways, with plans for the local economy and regional waste collection.

Sowing winter vegetables

This month's GYO Wicked Leeks gardening column tackles what winter veg to start sowing now to bring colour to your winter veg patch.

Restaurants could sell non-labelled US meat

EXCLUSIVE: New investigation finds restaurants, hotels and pubs source significant percentage of meat from abroad and would consider US meat under new trade deal with no need to label.

Guy's news...

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

Welcome to Wicked Leeks

Introducing the magazine for sustainable food and ethical business, published by Riverford.

A new model for farming?

French researchers have mapped a radical new food and farming system, phasing out pesticides, moving away from soy imports, and reducing the emissions of farming by 40 per cent.