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The power of food for rehabilitation in prisons
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An interview with Bronwen Percival from Neal’s Yard Dairy
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Redesigning food products for nature to thrive
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The Puglia paradox: Why pest invasions and historically high prices could actually be good for olive oil
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For the love of Cawl
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Beans are good for people and the planet, so why aren’t we eating more of them?
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Eating to save the planet: How hard could it be?
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What we can learn from olives, chemistry, conflict and Cyprus
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The abundance of autumn: Apples, blackberries, beans and more
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Four UK crops you might be eating in 2035
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Reducing reoffending through growing, cooking and eating good food
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Towards a healthy, sustainable and secure food future
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Valuing self-reliance: Lessons from the past
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The real wonder of bread lies beyond ‘Wonder Bread’
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Our daily bread: The key to resilience is diversity
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Better grain, sustainably produced in Britain? The future is near
