- Environment & ethics
- Health
Chemical reaction
Where are we most exposed to chemicals in food and our daily lives and what can we do about it? Anna Turns investigates in this excerpt from her new book.
By Anna Turns - 18th January 2022
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Health
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- Biodiversity
- Health
- Nature
How to reduce your exposure to pesticides
Buying organic, gardening without pesticides and emailing supermarkets and MPs – experts at the Oxford Real Farming Conference explain how to reduce exposure to chemicals.
By Nina Pullman - 11th January 2022
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- Veganism
- Plant-based
- Climate change
Why do Veganuary?
From health to carbon footprint or simply starting the New Year with a sense of purpose, here are some of the reasons people choose to try Veganuary.
By Nina Pullman - 27th December 2021
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- Growers and suppliers
- Local sourcing
- Technology
Local food for school children is a ‘win-win’, say campaigners
Feeding schoolchildren and public sector workers with local, sustainable food would be a ‘win-win’ for farmers, the economy, and health, say campaigners.
By Jack Thompson - 15th December 2021
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- Growers and suppliers
- Local sourcing
- Technology
Local food for school children is a ‘win-win’, say campaigners
Feeding schoolchildren and public sector workers with local, sustainable food would be a ‘win-win’ for farmers, the economy, and health, say campaigners.
By Jack Thompson - 15th December 2021
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- Soil
- Biodiversity
- Health
Gut health for soil
New research has revealed feeding the soil a diverse diet can improve its health in multiple ways, just like our own gut microbiome. Olivia Oldham finds out more.
By Olivia Oldham - 2nd December 2021
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- Environment & ethics
- Biodiversity
- Health
Waitrose and M&S doing most to tackle pesticides
Transparency over residues, banning sale of weedkillers and helping suppliers move away from harmful chemicals are all ways supermarkets can act, new ranking finds.
By Nina Pullman - 2nd December 2021
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- Health
- Biodiversity
- Climate change
Tips for a healthy and sustainable diet
Eating more fruit and veg, thinking about nutrient intake and wasting less food are all part of how to eat a healthy diet that’s good for the planet.
By Nina Pullman - 29th November 2021
4
- Health
- Climate change
- Biodiversity
Processed food has higher emissions, study finds
New study finds unhealthy foods have higher emissions as speakers at British Nutrition Federation event point out links between health and sustainable food.
By Nina Pullman - 25th November 2021
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Latest articles
- Farming
- Environment & ethics
- Meat
Can sustainable food feed Britain?
What does a sustainable diet actually look like, what will it cost and where do livestock fit into the equation? Becky Blench reports on a vital session at the recent Oxford Real Farming Conference.
By Becky Blench - 21st January 2022
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- Climate change
- Recipes
Best one pot winter meals to save energy
From Tuscan-style ribollitas with seasonal greens to risottos or shakshukas full of flavour and nutrition, cut energy costs by cooking these delicious meals all in one pan.
By Becky Blench - 20th January 2022
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- News from the farm
- Biodiversity
How biodiverse is our land?
In recent biodiversity surveys, we've found wildflowers monkshood and dusky cranesbill, a wetland meadow thick with invertebrates and flora, and a team of volunteer co-owners even found grass snakes…
By Ed Scott - 19th January 2022
2
- Farming
- Mental health
- Environment & ethics
Emotions matter in farming, say experts
A new social circle to counter negativity and isolation can help farmers switch to regenerative practices.
By Jack Thompson - 19th January 2022
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- Eating & drinking
- Recipes
Best recipes for Burns Night
This Scottish feast is the perfect way to banish the winter blues – with haggis, neeps and tatties, and other hearty Scottish dishes washed down with a dram or two.
By Becky Blench - 18th January 2022
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- Organics
- Environment & ethics
- Local sourcing
‘Like free-range for veg’
A desire to shop consciously but little understanding of organic food are among my first findings of how students shop, writes Anna Zuurmond.
By Anna Zuurmond - 18th January 2022
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