Why should we reduce food waste?
The stats about how much food we waste are everywhere, but less talked about is how food waste that ends up on landfill emits methane and contributes to climate change.
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Live your best BBQ veg life
Cater to vegans, veggies and meat-eaters alike with these delicious tips for flame-grilling seasonal vegetables.
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Make: Samphire & New Potato Frittata
What is vegan wine?
Until recently if anyone mentioned vegan wine, let alone tried to buy a bottle, they’d be met with a quizzical look and a shrug of the shoulders.
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A sauerkraut success story
Two fermenting enthusiasts from Somerset and a rather unusual Guiness World Record attempt.
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Make: Rhubarb & Ginger Fool
How to live plastic free
Our family cut our plastic use by 80 per cent in a year. Here's how we did it, writes Sophie Tait.
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How to welcome wildlife
No matter how big or small your space, a few simple steps will help encourage wildlife to your garden.
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A Pop-up Feast to remember
What happens when the Riverford Pop-up Feast comes to town.
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How to have an ethical summer
From breaking the flight habit, to reef-friendly suncream - read our top tips for an ethical summer.
Read moreLatest Lifestyle
- Eating & drinking
- News from the farm
Soil and new friends at the Polytunnel Takeover
Over 200 guests enjoyed a pop-up feast extravaganza with underground cooking, seed-potting and more at Riverford’s Hampshire farm.
By Nina Pullman - 17th July 2019
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- Eating & drinking
- Food waste
Eating the top of the crops
Using the leafy tops of bunched carrots, beets and radishes helps reduce food waste while making some tasty new recipes.
By Becky Marshall - 10th July 2019
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- Eating & drinking
- Recipes
How to cook green bananas
Cooking bananas remain green and starchy; not a million miles away from potato in texture, with their own mild, savoury flavour – think of them as a vegetable, not a fruit.
By Becky Marshall - 3rd July 2019
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- Plastic
- Fashion & beauty
How to have a plastic-free festival
From cups to glitter to tents, attitudes towards a disposable society are changing. Read our top tips for a plastic-free festival.
By Nina Pullman - 24th June 2019
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- Eating & drinking
- Recipes
Taste the sea with samphire
The appearance of marsh samphire is always eagerly awaited - this crisp, succulent sea vegetable only grows in salt marshes and tidal mudflats and has a unique salty tang.
By Becky Marshall - 20th June 2019
2
- Eating & drinking
The art of vegetables
How one young artist took inspirational from her Riverford veg box to create a watercolour series based on food sustainability.
By Nina Pullman - 30th May 2019
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