- Grow your own
- Nature
- Cities
Food growing for tiny spaces
Thinking of a growing space as a cube can multiply the food you can grow in tight places, writes Mark Risdill Smith in an excerpt from his new book.
By Mark Risdill Smith - 10th May 2022
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Cities
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- Eating & drinking
- Cities
Eating in or dining out?
Whether you’re cooking for friends at home or eating out, try our recommendations for where to go, what to ask, and ideas for dinner table discussions.
By Jack Thompson - 13th April 2022
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- Cities
- Eating & drinking
- Organics
Global food with local flavours
How one London restaurant’s practice of combining authentic Japanese cooking with produce grown just over 50 miles away links food culture with sustainable sourcing.
By Tanita de Ruijt - 7th March 2022
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- Cities
- Meat
Eating out without costing the earth
With the cost of living on the up, we select three London restaurants that are doing their bit for the planet but don’t break the bank.
By Jack Thompson - 2nd March 2022
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- Cities
- Eating & drinking
- Local sourcing
How to navigate a menu like a chef
From the number of dishes or naming farms or suppliers, to using unusual cuts of meat - chefs and ethical restaurateurs offer their top tips on how to sort the green from the greenwash when reading a…
By Nina Pullman - 1st March 2022
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- Cities
- Eating & drinking
- Environment & ethics
Restaurants can offer a portal to sustainable farming
A new wave of producer-led restaurants are helping diners understand how food is produced, how produce becomes food, and the skills involved; but we need more to follow suit.
By Jonathan Nunn - 1st March 2022
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- Cities
- Eating & drinking
- Inequality
Out for a bite to eat in Sheffield
Eating out is a big part of city life, and as ethical consumers, we also want it to fit on with our beliefs and opinions, leading to some city eateries to respond, writes Anna Zuurmond.
By Anna Zuurmond - 16th February 2022
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- Cities
- Farming
- Technology
Contain your excitement
Vertical farming is being touted as the future of sustainable food, but a recent report found the sector may not be as green as it sounds. Jack Thompson visits to find out more.
By Jack Thompson - 15th February 2022
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- Cities
- Environment & ethics
- Ethical business
A taste of sustainable food in Bristol
From grazing street goats to vibrant community shops and progressive food education with a focus on inclusion; meet four organisations from Bristol’s inspiring sustainable food scene.
By Ramona Andrews - 10th February 2022
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Latest articles
- Recipes
- Eating & drinking
Brunch from Bahrain
Black limes and Marmite are a bit of a contradiction but, in my world, they completely make sense, writes Noor Murad.
By Noor Murad - 23rd May 2022
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- The big interview
- Biodiversity
- Plant-based
The magic of Mexico
Founder of Wahaca Thomasina Miers on why Mexican cuisine and food culture has the power to transform our food system.
By Jack Thompson - 20th May 2022
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- Fashion & beauty
- Environment & ethics
- Farming
Burgers and boots: How lab-grown moved into fashion
The leather industry produces toxic waste and is linked to deforestation - but where do the sustainable alternatives really lie?
By Becky Blench - 20th May 2022
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- Recipes
- Eat more veg
- Eating & drinking
Thomasina Miers’ meat‐free Mexican recipes
Impress friends and family with Mexican-inspired corn on the cob with chipotle butter, lime and feta and delicious twice-cooked beans.
By Jack Thompson - 19th May 2022
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- Climate change
- Environment & ethics
- Health
Erratic alcoholics or green eaters of the future?
Students care more about the impact of meat than veg and don’t really understand organic. But they're also health conscious and ready to learn, finds Anna Zuurmond in her own research study.
By Anna Zuurmond - 19th May 2022
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- Health
- Politics
- Environment & ethics
Jamie Oliver calls an Eton mess protest
Oliver is calling for others to join him and take an Eton mess dessert to Number 10 to protest a U-turn to restrict junk food promotion that was designed to help people live healthier lives.
By Nina Pullman - 19th May 2022
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