- Meat
- Soil
- Animal welfare
Sacrificing lamb
Eating lamb at Easter is a strong cultural tradition rooted in religion – the only problem is it may be out of season. Hugh Thomas finds out more.
By Hugh Thomas - 14th April 2022
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Animal welfare
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- The big interview
- Meat
- Animal welfare
We need to talk about meat
Eating, ethics and ecology: Rob Percival’s new book explores the psychology and emotions behind our meat choices and the wider implications for politics and culture.
By Nina Pullman - 23rd March 2022
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- Community
- Animal welfare
- Veganism
Ask: Is veganism best for soil and farmers?
It’s complicated but the way we buy food and how it’s grown is just as important as what we eat.
By Jack Thompson - 25th February 2022
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- Organics
- Animal welfare
- Biodiversity
‘Long-overlooked’ organic farmers to receive more government cash
The soil and wildlife benefits of organic farming are being recognised with farmers tipped to receive double previous subsidies while organic sales continue to grow.
By Nina Pullman - 9th February 2022
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- Cities
- Animal welfare
- Organics
Event connects city eaters with food issues
Some farmers are moving away from organic to unaudited ‘regenerative’ systems while sustainable food choices are still price exclusive, say chefs, growers and suppliers talking to Londoners on food…
By Nina Pullman - 8th February 2022
9
- Farming
- Environment & ethics
- Meat
Is soy-free the next big thing in sustainable food?
Farmers are starting to produce ‘soy-free’ chicken and pork as the world wakes up to the link between deforestation, soy and animal feed.
By Jack Thompson - 9th December 2021
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- Animal welfare
- Meat
- Ethical business
Labour shortages spark pig cull
Pig farmers face crisis as drastic shortage of butchery workers adds to Brexit-induced jobs vacuum.
By Nina Pullman - 6th October 2021
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- Climate change
- Farming
- Animal welfare
What is regenerative farming?
While it may sound like the latest buzzword, regenerative farming in the UK is a grassroots movement led by farmers to reduce pesticides, move away from grain to grass-fed, and restore soil fertility…
By Wicked Leeks - 18th August 2021
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- Ethical business
- Biodiversity
- Net zero
Eco labels are complex but could encourage change
Better a bad score than no score at all? A new eco label on food that includes carbon footprint might not be perfect but it’s a step forward for transparency and better sourcing, writes David Burrows…
By David_Burrows - 5th July 2021
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Latest articles
- News from the farm
- Organics
- Farming
Chillies and the whim of the weather
The inconsistent weather last year meant slow ripening of the chilli fruits, and although many varieties can be picked green, most benefit from the sun ripening them for the best flavour, writes…
By Chris Wakefield - 18th May 2022
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- Food waste
- Environment & ethics
- Plastic
Less waste and healthy diets: Life in the past
There is some nostalgia within green circles for the 1940s, mainly because the war and subsequent rationing imposed a healthy diet and very low tolerance of waste, writes Simon Fairlie in his new…
By Simon Fairlie - 18th May 2022
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- Events
- Eating & drinking
- Community
Melissa Hemsley and Ixta Belfrage live in conversation
Wicked Leeks’ series of live events will host food writers Melissa Hemsley and Ixta Belfrage this summer as part of a series with women in food and sustainability.
By Wicked Leeks - 18th May 2022
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- Recipes
- Eating & drinking
Asma Khan’s nine-jewel korma
Turn veg into star-studded gems with whatever you have in the fridge in this delicious South Asian 'nine-jewel' korma from chef Asma Khan.
By Wicked Leeks - 12th May 2022
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- Eating & drinking
- Mental health
- Plant-based
Food for healthy minds
For Mental Health Awareness Week, plant-based chef Lauren Lovatt explores what food benefits the mind and shares her recipe for ‘sizzling courgettes’.
By Lauren Lovatt - 12th May 2022
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- News from the farm
- Farming
A lesson in the virtues of absent management
I did my best to thank the 35 staff (almost all French) for helping to make it the success it is today; for the beautiful cabbages, the joy they bring to the farm, and their hard work.
By Guy Singh-Watson - 11th May 2022
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