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Gardens offer us food, medicine and places to turn waste into a resource but they are not a solution to the cost-of-living crisis, writes Poppy Okotcha.
From direct sourcing to shade-grown, here are the labels and brands to look out for in choosing ethical, sustainable coffee.
Heirloom seeds collected by families over time are a gift from the past to the future and help preserve biodiversity – here’s why and how to save your own.
Braised greens are emblematic across Africa with regional recipes passed down through family, writes food writer Lerato Umah-Shaylor.
Try homegrown quince poached in white wine for a delectable dessert, baked into a tagine or infused into vodka for a perfect gift or seasonal tipple.
Issue 12: Fairness and five years.
Find out more about Wicked Leeks and our publisher, organic veg box company Riverford.