Richard Dunne, Harmony in Education Lead, asks how an understanding of the world as interconnected can inform the way in which we choose ...
Lizzie Rowe writes about polarisation of the meat debate and how it is driving a dangerous divide between people united by the same aim: ...
Meat has become one of the most contentious areas of our food system, but arguments for a plant-based diet are not new. Taking an histori...
Faux meats may seem a tempting strategy for fixing the food system, but they are not progress, they are a distraction
Avocados have become synonymous with millennial culture but the increasingly international trade of the South American fruit comes with a...
Chris Smaje writes about why the loss of a small abattoir in Somerset is a step in the wrong direction if we are to create a resilient lo...
In order to get a grasp on what a sustainable, ecologically conscious Christmas meal might look like, we’ve taken a look at the ecologica...
Most of us eat grains every day – but how much do we know about this grain that forms such a significant part of our diet, and how has th...
Re-discovering how to cook and eat heritage barley could encourage farmers to grow special landrace heritage varieties, which could make ...
With the Trans Atlas ultra-marathon done and dusted, Anthony Rodale reflects on his experience and shares with us his aspirations for con...
Chefs all over the world can be part of the transition to a sustainable future with help from the Chef's Manifesto. Crafted by more than ...
County farms, once considered a prized asset for UK local councils, are in danger of becoming extinct