Issue 10 – June 2019

Articles

Save our bacon

Food isn’t what it used to be. Peter Manley says its time to green up your eats. The range of foods available today in the developed world spans a nutritional spectrum

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You don’t count

Opaque reporting in company accounts is not in the public interest says Richard Murphy. The failings of accounting have been afforded much attention of late. This has been actively appropriate.

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Workers byte back

Cross-border brands feel the heat from digitally organised labour. Grazia Ietto-Gillies  explains In 2014 the US National Labor Relations Board (NLRB) declared that in some 43 labour disputes filed since

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A cracked formula

Nat Dyer tells the story of how two Nobel Prize winners almost brought down the world’s financial markets by putting their “rocket science” finance theory into practice. Sounds like a

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Fiscal fizz is less sweet

One year on, Ben Reynolds explores the impact of the high-profile “sugar tax”, and where it might go in future. I remember the moment, when two years into running a

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Is meat dying?

As plant-based, flesh-like foods proliferate is the meat market being butchered. Dr Alexandra Sexton writes Vegan burger-maker, Beyond Meat, recently made global headlines for achieving the strongest public trading debut

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Citizens Can

Anna Cura explains how thinking differently of ourselves can change the future of our food system to end its damaging influences on our world. I’ve always had a passion for food. The

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Growing pains

Can we save the planet and retain capitalism? Is transition to socialism the only way to end our addiction to unsustainable growth? Breakthroughs in economic theory may be suggesting a new

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You don’t count

Opaque reporting in company accounts is not in the public interest says Richard Murphy. The failings of accounting have been afforded much attention of late. This has been actively appropriate.

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Burning at the steak

Meat and dairy farming giants continue to feed the climate-changing emissions that threaten life on Earth. Carina Millstone says they could be off the menu tomorrow Countless reports tell us

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Cereal Offenders

As investors have found rich pickings in the food sector as it caught the wave of commodity market deregulation, people have starved. Sophie van Huellen looks at the ingredients of

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Fresh Faced

While “fresh is best” is, for many of us, a guiding principle in selecting food, there’s a case for taking a fresh perspective, say David Evans and Peter Jackson. To

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Vegan cheese: you may scof

An alternative to Somerset’s finest fromage, untainted by animal products, promised to open the way for vegetarians to go the whole hog into vegan eating. Jonathan Chenoweth tells how he

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Many hands

How can we turn around the world’s financial institutions so that their creation of money serves to construct a new ecological civilisation, rather than destroys our current civilization through the

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Food stalled

Eat all, sup all, pay nowt – it’s the Yorkshire creed but it’s hard to keep to in the county’s poorest quarters. Megan Blake, helps bring home the snap. For

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Interviews

Significantly speaking

Stephen Ziliak has spent much of his illustrious career in economics examining the significance of significance – that is the statistical test of significance. It turns out how this test

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A New Leaf

Michael Jacobs was a special advisor to Gordon Brown when the idea of the Green New Deal (GND) first emerged in the UK in 2008 as a green response to

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Columns

Fuck You

How do you win the votes of the duckers, divers and the insecure? I live in affluent West London and ran my own hedge fund business that profited from seeing

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How to stop the brain drain

Nigella Vigoroso-Heck has an idea. It’s really hard to fuck up a lesson on Game Theory. Even the most didactic teacher would find it difficult not to let his students

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Global calories

The food on your plate, and how it got there, is the theme for our tenth issue. Food has been an area of conflict at least since the sugar boycotts

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Home groan

Flourishing fads and price-hiked highs put the spirit into spiritualism. Everyone seems preoccupied with food these days with endless cookery porn, the young constantly posting their meals on social media

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A twist in the old’s story

Productivity in the UK workforce is struggling to serve the nation’s growing number of pensioners. Frances Coppola asks: where is technology when you need it? On 5 June, two women born

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