Sign up for the five latest stories, once a week.
Bakers and farmers are rebelling against the industrial production of bread with the simple act of milling their own flour. Jack Thompson meets a partnership leading the charge.
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.
As London Fashion Week approaches, meet the sheep farmer and clothes designer championing fashion that avoids synthetic fabrics, supports local skills and can be returned to the soil.
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.
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.
Issue 12: Fairness and five years.
Find out more about Wicked Leeks and our publisher, organic veg box company Riverford.