Spend 'Eat out' vouchers at indies, public urged

A campaign is urging the public to spend vouchers at independent restaurants to help prevent further closures and support local suppliers.

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.

Five best summer desserts

Make the most of seasonal summer fruit with honeycomb melon, balsamic BBQ strawberries or serve up summer on a plate with a glorious pavlova.

The insect solution to soy

Could feeding insects to chickens help replace soy and reduce the deforestation impact of one of the most popular foods?

Lockdown has brought respect for meal plans

Lockdown has shown us a new way to live: now let’s work on flexible working, an end to best-before dates and a new respect for the agile meal planner.

Gene editing will fall at same hurdles

Genome editing is a powerful research tool – but all the signs are that it will be used to take us further in the wrong direction, argues Guy Singh-Watson.

The big interview

Beauty icon and farmer Liz Earle shares her philosophy for traceability, provenance and a regenerative future.

Burger King debuts 'low methane' burger

Fast food chain has worked with universities on a trial that found feeding lemongrass to cows can reduce methane emissions by a third.

Poland's plastic alternative

A sustainable packaging start-up is collecting waste fruit and veg from farms and converting it into an edible packaging material inspired by the kombucha drink fermentation technique.

Nature connection in the kitchen

I found beauty in the soft leaves of the celery, intrigue in the antennae of the kohlrabi and pleasure in the veins of the Cavolo Nero, writes Lucy Jones.

Did Covid-19 kill the zero waste shop?

Social distancing and the need for greater hygiene have forced zero-waste shops to rethink their whole concept. But will our trust in unpackaged items return post-Covid?

Top tips for a low-carbon diet

Eating less tropical fruit, choosing organic grass-fed meat and buying less processed food – read sustainability expert Zac’s top tips for a low-carbon diet.

Rural racism: A closed door

With racism and race inequality being discussed like never before, David Jesudason hears why agriculture is still a closed shop for people of colour.

Top tips for tomatoes

From oven dried tomatoes to tomato leaf pesto, and not forgetting the ultimate fresh tomato Bloody Mary – read our chef’s top tips for tomatoes.

Guy's news...

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

Wicked Leeks issue 3

The third issue of Wicked Leeks magazine, published digitally for free, covers the impact of Covid-19 on food delivery, changing habits and farming.

A blow for sustainable farming

The government has voted down key amendments to the Agriculture Bill to limit its obligations on food standards and environmental protections as post-Brexit trade talks continue.

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.