- Eating & drinking
- Meat
- Plant-based
How to host a sustainable BBQ
From charcoal, fire lighters, meat and of course veg – here’s how to hold the perfect sustainable BBQ as summer finally gets into gear.
By Becky Blench - 27th May 2021
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Meat
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- Ethical business
- Climate change
- Biodiversity
UK banks linked to deforestation, report finds
Barclays, HSBC and NatWest are among UK banks found to be linked to deforestation in Brazil as spotlight on unethical finance grows.
By Jack Thompson - 4th March 2021
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- Farming
- Meat
- Local sourcing
Rewilding estate launches regenerative farm
The Knepp Estate has launched a regenerative farming project to show how conservation and food production can work together.
By Jack Thompson - 18th February 2021
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- Farming
- Meat
- Local sourcing
Rewilding estate launches regenerative farm
The Knepp Estate has launched a regenerative farming project to show how conservation and food production can work together.
By Jack Thompson - 18th February 2021
6 
- Meat
- Recipes
- Price
Cheap meats and eating offal
Often discarded, eating lesser-known cuts of meat or offal helps cut waste in meat supply chains, save money and get extra nutrition and flavour into your diet.
By James Evans - 3rd February 2021
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- Environment & ethics
- Farming
- Local sourcing
‘Regenuary’ opens debate on ethical diets
New campaign seeks to highlight importance of where food comes from and take aim at environmental claims of Veganuary.
By Nina Pullman - 21st January 2021
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- Climate change
- Meat
- Environment & ethics
A New Year's carbon resolution
Sustainable living company Giki offers five tips to reduce your carbon footprint by a tonne in 2021.
By Jo Hand - 31st December 2020
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- Veganism
- Meat
Meat versus Veganuary: A New Year standoff
New campaign encourages people to ‘Eat Balanced’ and promotes the nutrient benefits of animal products to counter Veganuary.
By Jack Thompson - 23rd December 2020
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- Technology
- Animal welfare
- Meat
Lab-grown meat risks reinforcing Big Food
A lack of public funding in cellular agriculture means big multinationals are leading research and risks reinforcing big corporate interests in food.
By Nina Pullman - 16th December 2020
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Latest articles
- Farming
- Ethical business
- Fairtrade
Roots to Fruits: Seasonality or seasonal workers?
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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- Eating & drinking
- Recipes
Celebrating the best of British summer fruit
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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- News from the farm
- Farming
Mixed farming and the National Food Strategy
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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- Climate change
- Farming
UK farmers trial soya alternatives for animal feed
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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- Climate change
- Health
- Eating & drinking
My green kid can cook
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 big interview
- Inequality
- Farming
Hungry for truth
‘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
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