Articles
Food Ethics
How can we put a price on the priceless?
Is it possible to put a price on aspects of the food system that do not traditionally have an economic value, and is this a useful or des...
City centre milking parlour provokes discussion
Finding innovative ways to engage people with where their food comes from and how we value it is an interesting challenge. The Milking Pa...
The case of the exploded Dutch chickens
How did a campaign by an animal welfare group impact the decision of Holland’s three biggest supermarkets to remove the most intensively ...
Waste at the top end of the food chain
A new report on food waste in Kenya shines a light on the often overlooked wastage taking place at the other end of the supply chain, at ...
Botton Village: Sustainable biodynamic farming under threat
Botton Village is an inspiring example of a local and sustainable food system but its community model is being threatened
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