Trewithen Dairy in Cornwall is taking part in a new carbon project to monitor and improve their farmers' soils and explore the benefits of regenerative farming.
By Anna Turns - 16th September 2021
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Iceland launches world’s largest carbon capture plant to transform CO2 into basalt rock and help speed up climate mitigation.
By Anna Turns - 13th September 2021
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Anna Turns gets a taste for biodynamic whisky, carbon-negative rum and other unusual evolutions in the sustainable drinks sector, and finds change is brewing.
By Anna Turns - 23rd August 2021
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As the summer holidays approach, Anna Turns tries a new green cooking book with her daughter and finds a wealth of education and creativity.
By Anna Turns - 19th July 2021
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Global food supply faces climate and political volatility, while hyperlocal networks can struggle with efficiency and demand. Could regional food networks be the most climate resilient food system?…
By Anna Turns - 24th May 2021
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The murky world of deep sea mining threatens both rare biodiversity and longstanding carbon stores in the race to find minerals for electric vehicles. Anna Turns investigates.
By Anna Turns - 6th May 2021
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This year, for the first time, I am not soothed by Keats’ words. His complacency feels out of reach in a world rocked by Covid, Brexit, and climate catastrophe, and a farming year that refuses to…
By Guy Singh-Watson - 23rd September 2021
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A traditional farmer on the outskirts of Bristol is fighting to keep her land out of the hands of housing developers.
By Nina Pullman - 23rd September 2021
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Fertiliser is in the news this week, but it’s a broad area that includes anything from sewage sludge to green manure. We find out more for Your Questions Answered.
By Wicked Leeks - 22nd September 2021
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Treated sewage waste is often applied on farmland as a fertiliser. While contamination issues have brought controversy to the practice, is a small-scale, localised approach the answer?
By Hugh Thomas - 22nd September 2021
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With historical links to so-called 'witchcraft', foraging for food is one of the few ways we can sever reliance on the established food and medical system, writes Louise Gray.
By Louise Gray - 21st September 2021
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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.
By Becky Blench - 21st September 2021
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