Nature connection in the kitchen

I found beauty in the soft leaves of the celery, intrigue in the antennae of the kohlrabi and pleasure in the veins of the Cavolo Nero, writes Lucy Jones.

Tips for a low-carbon diet

Eating less tropical fruit, choosing organic grass-fed meat and buying less processed food – read sustainability expert Zac’s top tips for a low-carbon diet.

Unconscious bias in the fields and the boardroom

Unbeknownst to me, our co-owner council discussed the issue last week.

Wicked Leeks stance on Black Lives Matter

We stand in solidarity with the global black community and the fight against racism.

Circles of change: From Judaism to doughnuts

The circles found in the Jewish concept of 'tikun olam' and the ripple effect from local change initiatives could lead to a more sustainable world.

Five eco lessons from lockdown

From ditching her car, getting creative with leftovers and buying direct from producers, Anna Turns writes about the eco lessons learnt during lockdown.

Less choice and a new mindset

Getting past the idea of infinite choice, and accepting what is available, is a huge mindset shift that could move into all areas of consumerism.

Creativity and the corona crisis

Now that shopping for endless stuff we don't need isn’t available to us as freely, it is heartening to see the upsurge in creativity filling the space left behind.

Food charity demand has long-term lessons

Supply of surplus produce for food charities has ‘dramatically decreased’ as restaurant suppliers scale back production due to Covid-19, writes founder of Waste Knot, Jess Latchford.

Climate of Crisis: A breath of fresh air

I measured clean air on Oxford Street to rival rural Hampshire, writes Lucy Siegle.

Anxiety is normal but not inevitable

Meaningful actions, conversations with others and positive news can relieve anxiety around climate and coronavirus, writes Amy Leech.

Wicked Leeks Ellis

Wicked Leeks' cartoonist with his take on sustainability, food politics, and anything in between.

Food, farming and the climate emergency

We need a rapid transition to an alternative farming model, which is sustainable, nature-friendly and radically reduces emissions, writes Caroline Lucas.

Why prisoners deserve healthy ethical food

For the first time in a long time, people there are excited about prison food. Those of us outside the prison system should be, too, writes Ruby Tandoh.