Diverse ideas and ecosystems are key to a truly sustainable agricultural revolution and the best takeaway from the Oxford Real Farming Conference, writes journalist Anna Turns.
By Anna Turns - 16th January 2020
0
For now, I will continue to sit on the fence: advocating much less meat, rewilding the least productive 20-30 per cent of land, more perennial food crops, a lot more dahl, and as much lab-grown meat…
By Guy Singh-Watson - 16th January 2020
7
With over 80 per cent of Veganuary participants as female, Emily Muddeman asks whether there is a cultural barrier to men moving away from animal products.
By Emily Muddeman - 31st December 2019
12
Meat-free pet food is on the rise as brands get in on the action to 'cut the paw-prints' of our furry friends, but is it a fad or here to stay?
By Lloyd Bickham - 18th December 2019
3
Could feeding cows and sheep with additives like seaweed or garlic cut the livestock industry’s greenhouse gas emissions? David Jesudason finds out.
By David Jesudason - 11th December 2019
2
Sustainable nutritionist Dr Pamela Mason on a common sense diet, and why she gets ‘distressed’ about meat versus veganism.
By SJ Butler - 5th December 2019
0
Jerome Flynn has joined a campaign to highlight ‘horrific’ pig welfare as campaign finds three quarters of food retailers buy pork from factory farms.
By Nina Pullman - 27th November 2019
13
Impossible Burger and Beyond Meat are leading the way in the plant-based burger market. But which one is more sustainable? Emily Monaco investigates.
By Emily Monaco - 24th September 2019
1
Eating British, grass-fed or organic meat is a way of avoiding Brazilian soya and beef as deforestation fires in Amazon rainforest gain global attention, says Soil Association.
By Nina Pullman - 29th August 2019
1
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
0
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
0
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
1
British farmers are trialling alternatives to soya in animal feed, known to cause deforestation in the Amazon.
By Jack Thompson - 19th July 2021
0
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
0
‘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