Danny Kinnear wants to connect growing, cooking and eating to make people think about where their food comes from
An unlikely cattle keeper comes to terms with the act of slaughtering an animal
Without fences, farmers suffer. One community in Zimbabwe has come upon a unique solution, in reviving the century old art of dry stone w...
We discover why pasture-fed is so important and what's next for this emerging organisation
The success of micro-dairies across the UK show a strong demand for local, small-scale milk production
Philip Lymbery, Chief Executive of Compassion in World Farming, reflects on the vital role of the vet in propping up factory farms
Members of team SFT report back on the Savory Institute's recent international conference
An organic grower's response to the New York Times article, 'Don't let your children grow up to be farmers'
Patrick Holden shares his presentation from the Savory Institute's conference on the principles of sustainable farming, as applied at his...
Megan Perry continues the meat debate with a focus on the far reaching importance of livestock to our culture, traditions and identity
All life depends on the ability of living soils to produce our food. Alicia Miller meets the soil culturalists using art to engage us in ...
Over the past few weeks, the SFT has been challenging the notion of the 'eat less meat' message. Read both sides of the debate here