B&Q leads on peat-free compost

Garden retailer becomes the first to commit to 100 per cent peat-free compost after attention grows on the urgent need to protect peatlands and store carbon.

For the love of food

Honey & Co’s Sarit Packer and Itamar Srulovich are the ultimate foodie travellers, telling Nina Pullman about the joy of hyper seasonal eating and how to find where the locals eat.

Ever wondered what rewilding actually means? Or what’s the difference between grass-fed and organic? Or perhaps you’ve heard it’s good to cut down meat but don’t know why or how?

How to celebrate the Veg New Year

After months of eating hardy winter veg propped up by colourful additions from the continent, it’s an absolute joy to be eating fresh and local again.

Why we need to become a refill nation

Alongside the opportunity to shop via refills, we also need to work on our own mindset. Surely the minor inconvenience of taking containers with us is a worthy price to pay to help cut plastic?

Top five seasonal recipes for June

June is the start of the 'Veg New Year', and the fields are suddenly bountiful with all sorts of greenery and vibrant veg; new potatoes, spinach, British asparagus, broad beans and more.

Land in conversion to organic rises

Land set aside for organic farming is up by 11.6 per cent in the last year as certification body says farmers have taken confidence from strong sales in organic food.

BPOC food growers face racism and finance barriers

Race has been neglected in debates around farming, ecology and land despite black and people of colour facing numerous barriers, new report finds.

The joy of community

In a society as individualistic as the UK, living in a community provides a challenging but rewarding alternative to the norm, writes Sam Warne.

Trial aims to speed up tree carbon capture

A new trial is testing whether adding basalt or soil from established forests will speed up carbon storage in new tree plantings.

Switzerland to hold pesticide referendum

Swiss citizens will vote whether to ban artificial pesticides after a transition period of 10 years at a referendum later this month after small farmers back campaign.

Guardians of diversity

A new partnership between the Heritage Seed Library and Riverford’s head gardener will help save six rare vegetable varieties from extinction.

Eating the top of the crops

Using the leafy tops of bunched carrots, beets and radishes helps reduce food waste while making some tasty new recipes.

The search for sustainable coffee

Coffee as a commodity places huge strain on the environment, water and soil – explore some of the alternatives, or drink less but better to reduce the impact of your caffeine hit.

How to host a sustainable BBQ

From charcoal, fire lighters, meat and of course veg – here’s how to hold the perfect sustainable BBQ as summer finally gets into gear.

Seeing the woods for the trees

A new film by Wicked Leeks tracks a disconnect between the frenzy for tree planting and a lack of skills in forestry to ensure they survive, plus how to find your local sustainable wood.

WATCH

UK veg season delayed due to poor weather

Torrential rain, cold temperatures and low light during May have led to delays for many new season UK vegetables, including beans, peas, courgettes and salad.

Small but mighty: Wicked Leeks issue 6 is out now

Cover star, Jyoti Fernandes, tells of the small producers standing up for their rights, while elsewhere we explore climate-friendly eating and how to eat seasonal in spring.

How to eat rhubarb

Rhubarb's sharp, fruity flavour makes for some intriguing savoury pairings. If you want to expand your rhubarb repertoire here are a few ideas to get you started.