Joanna Blythman, a renown investigator of the unpronounceable ingredients in processed food, has a look at the newest arrival in fake meat
We experience a barrage of information when we buy food. But in and amongst the noise, how much do we actually get told about where our food comes from?
Why the industrial up-scaling of natural systems is simply not sustainable. Scientists warn stakeholders to consider potential impacts before farming oysters, mussels and clams on a larger scale
On this month's Farmerama we dip into the wonderful world of agroforestry, report from an event in California celebrating women’s leadership in farming and hear from a young farmer setting up a new...
The provenance of food is important to people, but is it actually possible to know where your supermarket produce comes from?
There has been a rapid rise of ‘agricultural biologicals’ in recent years developed by agrochemical companies. We explore what the consequences of large-scale commercialisation might be.
Fungusloci is a mushroom micro-farm growing gourmet oyster mushrooms on spent coffee grounds collected from local independent cafés
The UK’s decision to leave the EU will have considerable impact on its food system. We explore some of the food reports and manifestos that are calling for new visions and policies for a sustainabl...
A polarised food system debate is inhibiting policy and academic research, but an holistic approach would advance thinking, unite intellectual resources and lead to a more coherent and comprehensiv...
Patrick Holden shares his thoughts on The Secret Life of Cows as well as the inspiration he took from it in relation to his own dairy herd
This is an initial response to Grazed and Confused, a report by Food Climate Research Network
From city-wide groups working to bring about policy-level change, to small collectives of growers working together, these are the people and projects working to produce good food in and around Bristol