Through a new lens

Chef Gizzi Erskine tells Jack Thompson why her new book links recipes to regenerative farming, and why her life as TV personality is behind her.

Use it or lose it

How one man’s mission is transforming Ecuador’s ancient food forests into live seed banks to help communities build food and climate resilience.

Wicked Chats with Doctor Alan

Gut doctor Alan Desmond on working on the frontline during Covid, smiling and converting the world to a plant-based diet.

A New Year's carbon resolution

Sustainable living company Giki offers five tips to reduce your carbon footprint by a tonne in 2021.

Pipe dreams

What if your groceries and parcels arrived via a vast underground network of pipes, hurtling toward you on a magnetic wave? Megan Tatum investigates the green deliveries of the future.

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A view from the farm

Trialling soya-free feed, adapting to Covid and protecting livelihoods have been top of the list for three organic meat producers this year.

Milk, sweat and tears

Boss of household dairy brand Yeo Valley, Tim Mead, talks to Wicked Leeks on risk taking, how storing carbon in soil counters methane emissions, and what he thinks of plant milks.

The world's soil champion

To mark World Soil Day, soil science legend Professor Rattan Lal speaks to Nick Easen about winning the World Food Prize 2020 and how farmers are the bridge between now and net zero.

Best green books for children

From fictional characters on ‘Rubbish Island’ to sprites collecting forgotten nature words, Anna Turns speaks to the authors behind some of the most captivating environmental children’s books.

Scale and ethics: trade-off or holy grail?

As a new raft of ethical brands choose big capital investment, Anna Turns speaks to business experts on ownership and the pros and cons of scaling up.

What makes egg yolks orange?

Rumours abound that high welfare hens produce orange egg yolks, but that’s not necessarily true.

Why food should go back to the future

Truly modern nutritional advice, as opposed to the magic-bullet, snake-oil kind that has become the norm, veers closer and closer to folk wisdom, writes Colin Tudge in this excerpt from his new book.

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Wicked Leeks Chats with Thomasina Miers

Co-founder of Mexican restaurant chain Wahaca on how to spot sustainable restaurants and why Covid has prompted a new focus on the value and provenance of food.

Battle of the oils

The palm oil industry is notorious for causing deforestation, but would switching to coconut be a better alternative? Megan Tatum reports from Malaysia.

A crisp packet revolution

Meet the woman upcycling crisp packets into bivvy bags for homeless people, using one of the UK’s least recycled materials for social good.

Delivering food and friendship

Access to food and social isolation might be relatively new concepts for some, but for one charity, it’s business as usual.

Farm like common people

The enclosure of land away from public ownership from the 13th century led to today’s widespread inequality in land ownership – but could community farms recoup some of those losses?