Articles
Business and Food
A cautionary tale of two supermarkets
Two supermarkets control nearly 70% of Australia's grocery sector, granting them enormous power. Criticisms of the negative environmental...
Farmdrop’s Ben Pugh reflects on Brexit
Amidst Brexit chaos, we speak to Ben Pugh, founder and CEO of Farmdrop, the “ethical grocery store”, who says that despite his concerns a...
Press Release: Joint Letter to Michael Gove Urges Action to Save Small Abattoirs
Thirty-four organisations, reflecting a wide range of food, farming, consumer and nature conservation interests have written to Defra’s S...
Scottish Islands Abattoir Project Report
This end of project report from the Scottish Islands Abattoir Project shows how significant and beneficial small, island abattoirs are to...
Are city start-ups a help or hindrance to local food?
In the last few decades, there has been a quiet revolution in food as more farmers have increasingly sold their produce direct to the pub...
Campaign for Local Abattoirs: Response to Defra Health and Harmony Command Paper
The Campaign for Local Abattoirs submits their response to the Defra Health and Harmony command paper consultation
Press release: Government action urgently needed to save small abattoirs
At the Future of UK Farming conference an expert panel explained why the continuing decline of small abattoirs is bad for animal welfare ...
Seed and the Commons
Global seeds reserves are under threat. Helen Schulze looks into the Open Source Seeds Initiative, one of the innovative projects and mov...
First it was fake farms, now fake bakeries?
Real Bread Campaign coordinator Chris Young asks: is a supermarket selling an industrial loaf under the name of a long-closed regional ba...
Fake meat: Impossibly hard to swallow
Joanna Blythman, a renown investigator of the unpronounceable ingredients in processed food, has a look at the newest arrival in fake meat
The anonymity of fresh food: How much can you find out about what you eat? (Part two)
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 f...
Steps to sustainability: Stroud’s Fungusloci converts coffee waste into gourmet mushrooms
Fungusloci is a mushroom micro-farm growing gourmet oyster mushrooms on spent coffee grounds collected from local independent cafés