Articles
A new steer
Spanish farms are revitalising their land on the hoof. Sacha Bernal Coates and Kerry Wolters explain how the herd instinct holds back the desert. Manuel’s ranch is an hour’s drive
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
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
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
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
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
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
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
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
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
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
Hot water – a tale of two villages
Lapoa village: some Balinese houses retain their unique, temple-like front. The cool of collaboration or the heat of conflict – what determines the outcome in commons sharing? Rahma Ma’mun takes
Uncommonly good food
Ploughshare: Chagfood members agree that in a difficult growing season the members might get a smaller split of the produce. Take farmers, distributors, fishermen and a few spreadsheets, throw them
Practically Utopian
Food for free, working for nothing and something truly cool on the street. Teresa Linzner tells a tale of Brixton’s eclectic avenues. Imagine a fridge accessible to all, full of
Independence for Andalusia
Can British farmers learn from their counterparts in southern Spain to spit out Brussels’ poisoned sweets? Joe Zammit-Lucia and Astrid Vargas write. The high plains of Andalusia in southern Spain
News
Columns
Round for Dinner
My Christmas card from Esther and Abhijit Circular arguments ensue after a round of experiments. And Thomas’ culinary efforts return to the earth. I must admit that last week was
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
What’s cooking in the capital?
Claire Pritchard has been the Chair of the Mayor of London’s Food Board since March 2018 and has worked for over 20 years with food-related social enterprises in Greenwich. She
Books
Feeding Britain: Our food problems and how to fix them
From the publisher: How does Britain get its food? Why is our current system at breaking point? How can we fix it before it is too late? British food has
The Uninhabitable Earth: Life After Warming
“The Uninhabitable Earth hits you like a comet, with an overflow of insanely lyrical prose about our pending Armageddon.”—Andrew Solomon, author of The Noonday Demon It is worse, much worse,