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
Category: Food Stories
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.
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.
“Growing food has changed my life and my connection to place.” Locavore talk to Morgan Koegel, General Manager of 3000acres.
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.
Locavore spoke to Jez Rose of Bees for Business about beehive adoption, the decline of pollinators, and the privilege of working with bees.
Winter shivers by in her coat of glass, spilling silver from her pockets as she goes. Frost clings to the mornings, glittering in the rising sun. Yet even now spring waits in the wings, ready with a prompt.
If not for the vagaries of fashion we would still be using alexanders today, but it was replaced in the daily kitchen by celery, much as fat hen was replaced by its cousin spinach.
A traditional saffron cultivation system in Iran, an argan-based agro-pastoral system in Morocco, and an ancient olive trees system in Spain have been recognised by the Food & Agriculture Organization of the United Nations (FAO) as Globally Important Agricultural Heritage Systems (GIAHS).
All the sites feature unique ways to produce nutritious foods and/or spices using traditional knowledge and skills while improving local people’s livelihoods and preserving biodiversity.
Gaz Oakley has put together the VEGAN CHRISTMAS cookbook to help anyone cook their own vegan version of an extravagant festive feast.