Food in Community co-founder David Markson writes about social community eating, mental health and lessons from a wartime kitchen.
By David Markson - 18th December 2020
2
Trialling soya-free feed, adapting to Covid and protecting livelihoods have been top of the list for three organic meat producers this year.
By Jack Thompson - 15th December 2020
1
All the tax these smaller businesses would normally generate is being siphoned away from the economy and our communities – but we can still choose to buy local online.
By Becky Blench - 19th November 2020
3
Truly modern nutritional advice, as opposed to the magic-bullet, snake-oil kind that has become the norm, veers closer and closer to folk wisdom, writes Colin Tudge in this excerpt from his new book.
By Colin Tudge - 16th November 2020
2
With climate firmly on the agenda for the new President-Elect, environmentalists have welcomed a new era for green action.
By Jack Thompson - 12th November 2020
16
Co-founder of Mexican restaurant chain Wahaca on how to spot sustainable restaurants and why Covid has prompted a new focus on the value and provenance of food.
By Nina Pullman - 12th November 2020
0
Football star leads unprecedented campaign to help feed hungry children during school holidays in face of MPs voting against extending free school meals.
By Nina Pullman - 27th October 2020
1
Organic business leaders speak out to warn that accelerating biodiversity losses and climate change make this the most important decade ever faced by humanity and urge businesses to act.
By Nina Pullman - 22nd October 2020
2
Mindfulness and sustainable food have always been at the heart of Sharpham Estate, but lockdown brought them to the fore in new ways.
By Nina Pullman - 19th October 2020
1
Most British strawberries today are grown in coconut fibre under acres of polytunnels and the season has been extended far beyond summer, writes Louise Gray in her latest Roots to Fruits column.
By Louise Gray - 23rd July 2021
0
UK fruit is at its peak of ripeness and flavour; juicy sun-warmed fruits that make for blissful eating whether enjoyed as they are or in one of these show stopping recipes.
By Becky Blench - 22nd July 2021
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Market forces have driven agriculture towards specialisation and scale; the increased yields have reduced the price of food over the last 70 years, but with catastrophic environmental costs.
By Guy Singh-Watson - 22nd July 2021
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British farmers are trialling alternatives to soya in animal feed, known to cause deforestation in the Amazon.
By Jack Thompson - 19th July 2021
0
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
0
‘The Angry Chef’, aka Anthony Warner, tells Jack Thompson why food doesn’t have an ‘easy answer’ and why feeding the masses is a forgotten side of sustainability.
By Jack Thompson - 16th July 2021
2