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More than a by-product: Resetting the way we think about wool
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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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ORFC 2024: Highlights from this year's conference
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Eating to save the planet: How hard could it be?
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Improving access to sustainable food
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Man vs machine: What can agriculture teach us about AI and the future of work?
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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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Summer reading 2023: Book reviews
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GFM trials: An update on the Global Farm Metric’s latest on-farm trials
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Butcher profile: Ieuan Edwards, The Welsh Butcher, Conwy
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Butcher profile: David Gigli, Gigli's, Lytham St Annes
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Butcher profile: Will Simkin, Essington Farm Shop, Wolverhampton
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Reviews: Food and farming in film 2023
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Quitting your job to farm: What's the worst that could happen?
