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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.
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 menu and eating out.
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.
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.
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.
Issue 12: Fairness and five years.
Find out more about Wicked Leeks and our publisher, organic veg box company Riverford.