Articles
Food Ethics
A sustainable Valentine’s
Clinton cards, red roses, chocolates? It must be Valentine’s Day. On this day of traditional waste and excess, we look at 7 ways to enjoy...
No time for sitting Pretty
We speak to Professor Jules Pretty, who will be presenting a keynote address at our upcoming conference on the True-Cost of Food and Farming
Profile: Peter Blom, Triodos Bank
We interview Peter Blom, the Chairman and Chief Executive of Triodos Bank, exploring his influence on European sustainable banking initia...
Eating Better: We need to talk about meat
For too long, talking about meat consumption has been a delicate issue for politicians and the food industry. But times are changing
Eradicating ecocide
International barrister Polly Higgins talks to Triodos Bank about Ecocide and how it could end destructive environmental practices
Food waste: The blame game
Over half of the food we produce is thrown away each year. With the emphasis being placed on consumers to tackle the problem, are we real...
The problem of land grabbing
Patrick looks at the problem of land grabbing and how to raise awareness of the devastating impact this can have on local food producers
Food brands failing women
Oxfam has evaluated the policies of the ‘Big 10’ global food companies and found that the majority are failing to address gender inequality
Pukka times
Sebastian Pole is a Brit exporting tea to the farthest reaches of the globe: only this time round it's herbal, organic and the farmers ar...
The meat course
We sent our vegetarian intern, Julianne, on Trealy Farm's Meat Course. Will a sustainable approach to raising and killing livestock chang...
No fishy business
As the sales of sustainably sourced fish rise sharply in supermarkets across the UK, Elisabeth Winkler takes a look at a fish company tha...
Ethical food futures
Hugh Fearnley-Whittingstall gives an exceptional talk on the food systems of the future at René Redzepi's second MAD symposium