In India, farmers are producing biogas from cow manure to provide clean energy at home, and then using the leftover slurry to improve the soil in their fields
New research shows that meadows adjacent to high-intensity agricultural areas are home to less than half the number of butterfly species than areas in nature preserves. In the study, recently published in the scientific journal Insect Conservation and Diversity, the results emphasize the need for a more environmentally friendly agriculture.
A team of 37 world-leading scientists from 16 countries have just released the world’s first ever scientific eating plan. The diet sounds like a silver bullet, but we have found it to be slightly problematic. It doesn’t recognise the enormous differences across the world when it comes to food consumption and production systems.
Scientists and companies working to grow meat from animal cells will need to minimise energy use and avoid fossil fuels if claims that cultured meat is better for the climate than real meat are to hold true, researchers said.
Cultured meat production with high energy inputs could spur global warming more in the long-term than some types of beef cattle farming if the world shunned a low-carbon path, said a study published on 19th February by the UK-based Oxford Martin School.
Urban emissions of black carbon from fossil fuel combustion are not always the main contributor to severe air pollution in south Asian megacities like New Delhi, shows a new study by researchers from Stockholm University and the Indian Institute for Tropical Meteorology, published in the journal Nature Sustainability.
CrowdFarming is a new direct and transparent food-supply chain, an agri-social revolution waged by young producers in the orange fields of Valencia.
Thankachan Polayalil has been a fisherman for 42 of his 65 years, long enough to remember when fish were visible from land, brimming just beyond the palm trees of the Malabar Coast. Now his boat is equipped with an echolocation machine, but fish still are hard to find – and the catch isn’t nearly as diverse. The anchovies are gone, and the mackerel now often swim in deeper water, making them harder to snare.
This year’s RAW WINE fair (10th-11th March) will be celebrating the importance of sustainability by bringing together natural, organic and biodynamic wine producers who are all about minimal intervention in the vineyard and cellar. Promoting biodiversity and respecting life above ground and in the soil ensures vines are able to absorb key nutrients and increases the quality of the final wines.
Locavore spoke to Francesco Majno, CMO of Crické, about squeamishness, lobster as prisoner food, and the positive environmental effects of eating insects.
The first time Mukulo Orgo cut open a tomato, he expected a mango-like fruit. Did it come from a factory, he wondered?
“People said first you wash it, and you cut with a knife and you prepare it with onion and you cook it, using oil,” said the 40-year-old.
But the first time he butchered a cow, well, he knew perfectly well what to expect.
Over the past two years, 37 experts from around the world have battled to develop a diet that is both sustainable and healthy. They integrated existing knowledge on the impact of diet on diseases, including cardiovascular disease, diabetes and cancer, with the impact of current food production systems on the environment.
On a mission to find the UK and Ireland’s future stars of food and drink, The Seed Fund has opened for entry, offering 12 places on its summer Academy run in partnership with Great Taste, the food awards.
“Growing food has changed my life and my connection to place.” Locavore talk to Morgan Koegel, General Manager of 3000acres.
In partnership with our friends at Dynamic Vines, we have a fantastic prize to offer to anyone who signs up to our Newsletter by midnight on 31st March 2019.
The prize is 12-bottle case of specially selected organic and/or biodynamic wines, valued at £220.
Moving from hedgerows and home kitchens to abandoned orchards and commercial premises, Fruits of the Forage are now campaigning to preserve the heritage fruit varieties of Britain.