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Environment & ethics   |   Ethical business   |   Climate change   |   Eating & drinking

Wicked Leeks issue 4: Out now

It seems almost pointless to look beyond coronavirus when the pandemic is evidently still with us, but as climate and nature campaigners in the new issue of Wicked Leeks magazine are warning, the chance for this to spark our transition to a green society must remain a priority. Everyone benefited from and noticed the lower pollution from less traffic, more sightings of nature, and wonderful signs of natural restoration – it was a glimpse of what might be still within our reach. Unsurprisingly, youth activists in particular are vocal about seizing this opportunity to make a meaningful low carbon transition in our society as it is they who will be living with the result.

As well as separation from loved ones, lockdown also brought some surprising benefits to some, who re-found or learnt new cooking skills that brought a little joy and an antidote to the strange new world outside. Whether these new habits will last and our interest in scratch cooking will have a longer-term impact is the question asked by food columnist Melissa Thompson, making her debut in Wicked Leeks on page 11.

There aren’t many households in the UK who haven’t heard of Ottolenghi by this point. His food has glorified delicious veg-centric cooking for over two decades, and in this exclusive interview (pages 12-15) he tells of the inspiration behind his new book, his views on how Black Lives Matter has rocked the food industry, and his guilty food pleasures. 

The joy of food and the awareness of the impact of our diet, and wider life choices, are not separate issues and food is a colourful and enjoyable way in for people to start questioning ethical issues. That’s why Wicked Leeks proudly publishes stories ranging from investigative news pieces on climate, ethics and food politics, inspirational interviews, ethical lifestyle tips and seasonal food ideas. If you’re new to the magazine, welcome, I hope you enjoy reading this latest issue, and if you do, please join us online by subscribing to our weekly newsletter for five new stories every week by going to

Read the new issue of Wicked Leeks free on Issuu now by clicking on the below image:

Print magazine


Wicked Leeks is out now

With a focus on regenerative farming, a cover interview with ethical restaurateur Asma Khan and we answer your questions on price, plastic and organic farming. Plus the joy of seasonal summer eating.

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Choose food that hasn't flown.

Riverford organic veg boxes are delivered directly to your door. Choose your box now.

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The net zero counter narrative

Read our coverage of the new trend for net zero and see beyond the headlines.

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Grow Your Own

Our monthly gardening advice column offers timely advice for your organic patch, whether you're an expert grower or just starting out.


Boom in organic unmatched by farming

Sales of organic boomed during 2020 as the pandemic boosted interest in food quality but growth will be met by imports as UK farmers hold back.

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The twin crises of climate change and biodiversity losses will be the defining stories of our future, but it is not too late to change direction. 

Here at Wicked Leeks, our mission is to help inform and inspire positive change. Our journalism is free to all because of this, but we want to reach as many people as possible who share our desire for a better world. We know our readers are some of the biggest advocates of sustainable living, and you can help us grow this movement by sharing this article widely, with your friends and on social media. Now is the time to act.