Hidden away in the ancient Sherwood Forest on The Welbeck Estate, the ancestral seat of the Dukes of Portland, is the rather unique School of Artisan Food. The Estate has a fascinating history, but it is its reinvention through The Welbeck Project, of which the School is a part, which will see it prosper and thrive for future generations.
It was after nightfall when the folded sheet of paper was slipped under the door of the Mission to Seafarers building in South Africa’s Cape Town harbour.
“We are fishermen workers of the ship Fuh Sheng 11,” stated the letter written by the mostly Indonesian crew. “We have a problem in our ship.”
The letter helped to trigger an investigation which saw the Taiwanese trawler held in port in May. Over the following weeks, the crew showed photographs and video of squalid conditions on board – which they described as “hell”.
Locavore spoke to Kerry Bowness about her love of nature, harvesting sustainably, and the treasure hunt that is foraging.
Blockchain is mostly known in finance as a technology linked to cryptocurrencies such as bitcoin. However one of the most innovative applications relates to the food sector, which can use this technology to get more transparent supply chains.
In Louisiana, coastal cities have joined an oyster-shell recycling program aiming to help save the state’s shrinking shoreline
Decimated by civil war, South Sudan’s met office is barely running, with inadequate funding, outdated equipment and untrained staff, experts say
Like many young rural Ugandans, Christine Kyakunda needs more land. She and her husband farm 1.5 acres – some inherited, some bought, some borrowed from her widowed mother-in-law – but it is not enough to provide for her family.
Even the most eco-friendly products tend to come in plastic bottles or similar. As is so often the case, the forest can supply a solution.
The Apricot Centre CIC at Huxhams Cross Farm in Dartington, Devon has launched a centre, also called the Apricot Centre, to support the rural economy.
The new Centre offers seasonal fruit and vegetables, eggs, flour and wheat grain in addition to farm produce processing, vocational training in sustainable farming, as well as Child and Adolescent Mental Health Services (CAMHS) for children and young people.
World hunger has risen for a third consecutive year, according to the United Nations’ annual food security report. The total number of people who face chronic food deprivation has increased by 15 million since 2016. Some 821 million people now face food insecurity, raising numbers to the same level as almost a decade ago.
France’s aggressive measures to tackle food waste, promote healthy lifestyles and adopt eco-farming techniques helped it top a ranking of nations, published this week (27th November 2018), which assesses their food sustainability.
The Netherlands, Canada, Finland and Japan rounded out the top five, and Rwanda scored highest among low-income countries in an index by the Economist Intelligence Unit and the Barilla Center for Food & Nutrition Foundation.
Philip Stark was on a long run in the hills above Berkeley, California, when he started thinking differently about the wild green plants around him. “I knew some that were edible,” says Stark, a statistics professor at the University of California, Berkeley. With research interests in nutrition and health, he wanted to learn more about these edible plants and find out which ones could be foraged for food. “Once your brain starts to notice the environment that way — once plants are not just an undifferentiated sea of green — you see the plants everywhere.”
Locavore spoke to owner Richard about the changes in the industry over the last century, sustainable lobster, and the future of sustainable fish and chips.
A short journey in a wooden canoe separates villagers from militants sowing fear with their weapons just across the calm waters of the Niger River in the Malian town of Kouna.
“We worry that these people infiltrate and indoctrinate our children,” said Kouna resident Madou Touléma, 51, clearing weeds with his teenage son, shin-deep in their flooded rice field.
Mushroom season is a fickle mistress. Traditionally things are winding down by November, but fungi are not sticklers for tradition.