Jyoti Fernandes takes Nina Pullman inside the local food revolution of the last year, and explains why small farmers are unionised, empowered and ‘part of something bigger’.
By Nina Pullman - 10th May 2021
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When I started investigating food miles for my new book about the ethics of our fruit and vegetables, I found the distance food has travelled is not the only factor to consider when looking at the…
By Louise Gray - 7th May 2021
11
Until now I have been gentle in my approach to asking people to shift how they eat, to put plants at the centre of their plates, writes food writer Anna Jones.
By Anna Jones - 7th May 2021
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Cover star, Jyoti Fernandes, tells of the small producers standing up for their rights, while elsewhere we explore climate-friendly eating and how to eat seasonal in spring.
By Nina Pullman - 4th May 2021
8
New ambitious carbon reduction target include aviation and shipping for first time but critics say action, not rhetoric, is needed.
By Jack Thompson - 22nd April 2021
4
Switching energy, choosing an ethical bank, shifting your diet and choosing green transport can all help reduce your carbon footprint.
By Becky Blench - 22nd April 2021
6
Could the huge surge in interest in net zero help restore our depleted natural habitats while storing carbon? Nina Pullman investigates.
By Nina Pullman - 21st April 2021
10
From his first windmill to running a green empire, Ecotricity founder Dale Vince tells Jack Thompson why he thinks his Asperger’s is a superpower and his simple mantra to reach zero carbon.
By Jack Thompson - 15th April 2021
4
The first report into state of Britain’s trees finds non native species have increased while ancient woodland and wildlife faces a range of threats including climate and invasive diseases.
By Nina Pullman - 14th April 2021
5
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
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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
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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
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‘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