Articles
Food Ethics
What makes a sustainable menu?
Last month, farmers, chefs and caterers put down their respective pitchforks and knives and descended on Bristol to talk sustainable food
How ethical are your bananas?
Are certification schemes aimed at tackling poor labour practices in the banana industry having the desired impact on the ground?
Argan oil: The liquid gold rush
We meet one Moroccan cooperative who are focused on an ethical model of production in the face of increasing demand
The Wanted 18
The tale of 18 cows in the Palestinian town of Beit Sahour reminds us of the importance of the basic human right of food security and aut...
Dismantling the Omo Valley
The Omo Vally in Ethiopia is being under-threat from developments that could put thousands of traditional livelihoods at risk
Ten year harvest: The Zaytoun story
Cathi Pawson tells the story of Zaytoun, an organic Fairtrade project, bringing Palestinian olive oil to the UK market
Bringing justice to America’s food
We talk to Sanjay Rawal, Director of Food Chains, a new documentary exposing conditions for US farm workers
Eating my meat
An unlikely cattle keeper comes to terms with the act of slaughtering an animal
It shouldn’t happen to a factory farm vet
Philip Lymbery, Chief Executive of Compassion in World Farming, reflects on the vital role of the vet in propping up factory farms
Eating your ethics: Halal meat
Alicia Miller asks how much we really know about where our meat comes from
Reflections on farming Palestine
Annie Levy responds to our blog on farming Palestine, with recommendations, resources and recipes
Farming peace for Palestine
The conflict in Palestine has seen many families forced from their land. Against all the odds, farmers continue to cultivate peaceful res...