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We live in an era of unbridled personal greed, accompanied by declining standards in public life, which can easily make anyone aspiring to behave better feel like an isolated mug.
Iceland launches world’s largest carbon capture plant to transform CO2 into basalt rock and help speed up climate mitigation.
Anna Turns gets a taste for biodynamic whisky, carbon-negative rum and other unusual evolutions in the sustainable drinks sector, and finds change is brewing.
Farmers are returning to the ancient practice of silvopasture to combine livestock and trees to restore ecosystems and store carbon, finds Hugh Thomas.
Better a bad score than no score at all? A new eco label on food that includes carbon footprint might not be perfect but it’s a step forward for transparency and better sourcing, writes David Burrows.
Food, Farming, Fairness, every Friday.
Find out more about Wicked Leeks and our publisher, organic veg box company Riverford.