Locavore caught up with Fhior’s co-owner and head chef Scott, who spoke of beremeal, the importance of people in sustainability, and the joys of challenging days in the kitchen.
Video: is the future of fish and chips plastic?
Journey back in time and discover the provenance, recipes and stories behind the traditional Christmas pudding at The School of Artisan Food this Christmas.
The School, set in the beautiful historic Welbeck Estate in Nottinghamshire, is serving up a host of traditional and contemporary Christmas courses throughout November and December.
Our food is eating up the world’s tropical forests, thanks to growing global trade in agricultural commodities from tropical countries. Land for agricultural production comes at the cost of natural habitats, and habitat destruction affects the climate, water cycles and the species that live in them.
The autumn kitchen is a busy one; filled with pans of bubbling fruit, trays of drying fungi, and boxes of curing walnuts.
As climate change and growing tourism hurt coral, efforts to “garden” new coral – and save incomes – are paying off
“Unless there is greater regional cooperation over water then these issues might create the next big war,” warns one expert
In Central Asia, one country’s climate change crisis prompts a revival of herding and farming practices.
Our ocean is central to our livelihoods, our identities, our culture and the future of our planet. From the cold Arctic to the warm waters of the Coral Triangle to the dark depths of the Pacific, it shapes our lives, feeds our people, provides jobs, and supports a global family of over 7.5 billion people.
However, it will take action by us all to sustain this source of life. Current trends point to diminishing ocean health and wealth: declining fisheries, a warmer, more acidic, and increasingly polluted ocean. This is a future no one wants, and not one to pass on to our children.
Hive & Keeper’s honeys are different. Each is properly single-origin, being from just one apiary rather than blended and homogenised as is common in the honey industry. The honey is sourced from independent beekeepers around the UK, each with unique flavours, connecting back to the hives and the region where they’re made.
Sitting among his fridge, TV set and stacks of bowls, Ng Kei-hung sat outside the family home in Hong Kong’s Tai O village as he waited for his furniture to dry out after a recent flood.
With houses on stilts lining the river that runs through the village, Tai O is a world away from the skyscrapers of downtown Hong Kong, and is popular among locals and tourists who seek to escape the concrete jungle.
Locavore spoke to General Manager of Woods Hill Table, Jason Doo, about the restaurant and farm, their continuing campaigns to improve the food sector, and about revisiting the roots of New England cuisine.
Locavore caught up with the Culpeper pub to talk about 17th century botany, stargazing, and giving back to the community.
Kayaking along canals to pick up your groceries, walking a few minutes to the metro station, or cycling down pedestrianised streets to meet the neighbours: if you want to live in Copenhagen’s North Harbour, a car would be obsolete.
Pledges by major brands to stop buying palm oil from companies known to destroy rainforests have failed to stop the clearance of a total area of forest the size of Los Angeles in just the last three years.
That’s the finding from a new report by Greenpeace, which sought to gauge the progress made by leading consumer brands and palm oil firms in making good on their promises to break the link between the palm oil they buy and the destruction of rainforests and other ills.