Leonardo DiCaprio and Jennifer Lawrence’s new film uses science fiction to explore a world of viral media and climate denial that feels all too real, finds Emily Muddeman.
By Emily Muddeman - 18th January 2022
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Few would contest the logic of Michael Gove’s 'public money for public goods' but over five years post-Brexit, all that has emerged from Defra are vague statements of intent.
By Guy Singh-Watson - 12th January 2022
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Watch Riverford founder Guy Singh-Watson explain why Priti Patel's proposed policing bills threaten our right to protest and remove freedoms we used to take for granted.
By Guy Singh-Watson - 7th January 2022
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Seaspiracy, Brexit and COP26 were among some of the top stories in sustainable food and ethical business during 2021.
By Nina Pullman - 31st December 2021
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Restaurants and pubs facing income loss and mounting food waste ask for government support and urge public to buy vouchers or order takeaways.
By Nina Pullman - 22nd December 2021
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Tolerance and informed debate are essential to safe governance; seeing the country I love replacing these with a narrative of division, to justify the withdrawal of democratic rights, fills my heart…
By Guy Singh-Watson - 9th December 2021
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The first details around how farmers will be paid post-Brexit focus on soil protection and the first specific reference to the benefits of organic farming.
By Nina Pullman - 8th December 2021
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We live in an era of unbridled personal greed, accompanied by declining standards in public life, which can easily make anyone aspiring to behave better feel like an isolated mug.
By Guy Singh-Watson - 18th November 2021
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Tax fossil fuels and make market forces save us, writes Guy Singh-Watson in a powerful Letter to Planet Earth ahead of COP26 as a call for citizens, businesses and governments to act on the only…
By Guy Singh-Watson - 28th October 2021
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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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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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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
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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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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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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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