Concious consumer

@soilassociation: We are so pleased to see farmer and journalist @andrea_meanwell sharing her organic conversion journey in The Guardian.

We are so pleased to see farmer and journalist @andrea_meanwell sharing her organic conversion journey in The Guardian. Transitioning a hill farm has historically been a challenge, but for Andrea, the focus is on biodiversity as a public good. By ditching chemicals and prioritising soil health, farms like hers can become hubs for biodiversity and high-quality local food. This is just the beg · 312 likes · 9 comments

@soilassociation: School food chef of the year Donald McInnes knows that good quality school food helps children perform better, and bridges the poverty gap. He talks to us about

School food chef of the year Donald McInnes knows that good quality school food helps children perform better, and bridges the poverty gap. He talks to us about the critical role of caterers in giving children the best start. Nature is in decline. You know it. We know it. Climate change, soil degradation and biodiversity loss are accelerating, and the way food is produced and consumed remains a m · 83 likes · 7 comments

@soilassociation: What happens when people don't cut their hedgerows? They produce an abundance of hedgerow fruit such as haw berries. Haw berries are from hawthorn trees that gr

What happens when people don't cut their hedgerows? They produce an abundance of hedgerow fruit such as haw berries. Haw berries are from hawthorn trees that grow in hedgerows across the UK. Haws are edible and extremely nutritious. When hedges are cut back they wont produce (much) fruit. Farmer Alex has teamed up with Muji who is a forest ecologist and pharmacist who can turn them into a product. · 57 likes · 1 comments

@soilassociation: Josiah Meldrum from ‪Hodmedod’s talks to us why we should be growing and eating more beans - and how we all need to connect to the land around us.

Josiah Meldrum from ‪Hodmedod’s talks to us why we should be growing and eating more beans - and how we all need to connect to the land around us. Nature is in decline. You know it. We know it. Climate change, soil degradation and biodiversity loss are accelerating, and the way food is produced and consumed remain major drivers of environmental damage. Sometimes it can feel like there’s nothing a · 280 likes · 16 comments

@soilassociation: October's Good News in Organic 💫🌽📈

October's Good News in Organic 💫🌽📈 Big news for organic in October! The long-awaited Organic Action Plan for England made national headlines and was announced just one day before Soil Association Certification's annual Organic Trade Conference. 📢 "Organic is a priority for this Government" was the message from Farming Minister Stephen Morgan in a video opening the conference. He explained · 26 likes · 1 comments

Vittles: How touring cricketers can make or break England’s South Asian restaurants

Chasing Kohli, by David Jesudason, illustration by Raj Dhunna

Guardian Food & Environment: A perfect storm: how the super El Niño is devastating the fishing industry – podcast

<p>Peru’s anchoveta have made up about a 10th of the entire global commercial fishing catch since 1970, more than any other fish. A combination of warming seas and decades-long overfishing spells disaster</p><p>By Geoff Mann. Read by Adam Sims</p><p><strong><a href="https://www.theguardian.com/news/2026/oct/15/a-perfect-storm-how-the-super-el-nino-is-devastating-the-fishing-industry">Read the text version here</a></strong></p><p><strong>Support the Guardian today: <a href="https://theguardian.com/longreadpod">theguar

Regen Farming & Accreditation News: How Waitrose is turning its Leckford farm into a living lab - Retail Gazette

<a href="https://news.google.com/rss/articles/CBMif0FVX3lxTFA2elBtV2FxX1pGQUp6bTJMaWNadkphZ0ljaGJlSjU4MURXSjhwZExMal9iNUxhUmx4RmY0OUR0a3BsMV9LNmxDZ3d6ckNoYWVZN1Y1QzVTUkVlbS1MdDZ0ck9rU2FTRkhwcE5EdlJid1FRNVRlb3JrY2J3ZXh4Vmc?oc=5" target="_blank">How Waitrose is turning its Leckford farm into a living lab</a>  <font color="#6f6f6f">Retail Gazette</font>

BBC Food Programme Podcast: The BBC Food and Farming Awards 2026

Sheila Dillon reveals the winners of this year's BBC Food and Farming Awards from Northern Ireland. She and this year's head judge Paula McIntyre meet some of the best food and drink producers in the country at the ceremony at Titanic Belfast. Just who will take home the coveted BBC Food Programme chopping boards?Produced by Robin Markwell for BBC Audio in Bristol

Vittles: The Vittles Guide to Leyton and Leytonstone

Pizza, plov, gyros, one of London’s best ice cream shops and and an old-school chippy tea. Words and photographs by Angela Hui.

Regen Farming & Accreditation News: Europe Regenerative Agriculture Practices Market Research Report 2024-2025 & 2034 Featuring Major Project Developers and Accounting Tool Providers - reNature, S

<a href="https://news.google.com/rss/articles/CBMingFBVV95cUxNVDRVTlhsT0dhN2FlN2NBRF9paW50QlQ3bVh1VElLSHRKWXZlZXdWRk42bnRIbE9QbjRvVDUxbzVoRm9udDBobVFyWFRkNGUxRFlEQmlYZW15MkhrR0gtZ0h3NFNvMlBvR2hBWDNUbWN0YndjR0FFZzduQlpUek9EcjEyeUF5bDNhZzNMWW1RWjVrS1A0cUVyVEdqaWJQQQ?oc=5" target="_blank">Europe Regenerative Agriculture Practices Market Research Report 2024-2025 & 2034 Featuring Major Project Developers and Accounting Tool Providers - reNature, South Pole, Soil Capital, and Agreena</a>  <font color="#6f6f6f">Yahoo Finance UK</font>

@farmerama_radio: We're used to the word regenerative describing farming practices, but how might it apply in a hospitality context? Can restaurants, pubs and bars also be regene

We're used to the word regenerative describing farming practices, but how might it apply in a hospitality context? Can restaurants, pubs and bars also be regenerative? Last month, a Level 3 Qualification in Regenerative and Sustainable Hospitality launched – the first of its kind in the UK. It’s been developed by @bullinn_totnes in partnership with the @apricotcentre , with this cohort hosted by · 44 likes · 1 comments

Vittles: RIP London’s Best Taqueria w/ Sonora’s Michelle Salazar de la Rocha and Sam Napier

After a decade of advancing Mexican cuisine in London and following its most successful year, Sonora closed this week. Why?

@vittlesmagazine: The progression of the UK barbecue scene in the last few years has been somewhat bewildering. It still revolves around borrowing limited knowledge of Texan barb

The progression of the UK barbecue scene in the last few years has been somewhat bewildering. It still revolves around borrowing limited knowledge of Texan barbecue vocabulary around meat and wood as the foremost concern, with the quality of food and output a distant second. However, a more meaningful culinary exchange is starting to happen. Rather than restaurateurs in London and the UK simply · 210 likes · 13 comments

@vittlesmagazine: “I am a better cook than my dad ever was – a fact he’d acknowledge, palm raised in mock defeat, with bruised compliments.

“I am a better cook than my dad ever was – a fact he’d acknowledge, palm raised in mock defeat, with bruised compliments. Three years ago, seeking an emotional outlet for my grief after his death, I created an Instagram page (@calumelised) dedicated to my cooking. I rarely post now, but I occasionally still scroll the archive. Over time, I churned out four stone-fruit frangipane tarts, Taiwanese · 80 likes · 3 comments

@wildfarmed: CHEF’S FAVE 👨‍🍳 THE LEBANESE LAMB PIZZA 🍕

CHEF’S FAVE 👨‍🍳 THE LEBANESE LAMB PIZZA 🍕 The iconic @verdant_taproom @verdant_schooners crew serve up ridiculously moreish pizza on the Cornish coast. 🤌 Verdant chose Wildfarmed flour for all these bad bois. That’s cus they taste banging AND they’re farmed on a way that’s better for nature. Full film 🎥 link in bio 🔗 · 128 likes · 9 comments

@wildfarmed: PALESTINIAN X BRITISH BUNS 🇵🇸🌹 women owned Bunheadbakery are known for platforming Palestinian flavours in their fluffy buns, daily focaccia specials and spe

PALESTINIAN X BRITISH BUNS 🇵🇸🌹 women owned Bunheadbakery are known for platforming Palestinian flavours in their fluffy buns, daily focaccia specials and speciality coffee. With reviews such as “this is the best bun I’ve ever had” to “nom nom nom” they’re a must for South London baked goods, that do good. Choosing Wildfarmed flour means their vegan bun dough is better for nature, as well as b · 546 likes · 23 comments

@riverford: September and October have been near perfect for most farmers. Our 110mm of rain was well below the two-month average for our farm and has barely reached 100mm

September and October have been near perfect for most farmers. Our 110mm of rain was well below the two-month average for our farm and has barely reached 100mm depth. So, following an extreme drought, it is perhaps surprising to see grass and veg growing with such luxuriance. Our neighbours have cut their maize for silage, most potatoes are in store and carrot harvest is well under way – all done · 499 likes · 14 comments

@riverford: It could be said that the very point of mac’n’cheese is to serve as a reassuringly bland comfort food, but we just can’t help but throw some seasonal veg into t

It could be said that the very point of mac’n’cheese is to serve as a reassuringly bland comfort food, but we just can’t help but throw some seasonal veg into the mix too – it's what we do. Its closest relative in the veg world is a cauliflower cheese, so we’ve gone 50/50 on that and the pasta, and thrown in some leeks for good measure and a flash of green. If you want to be extra, you can bake · 218 likes · 9 comments

@riverford: Crispy, golden chicken breast served over creamy cannellini beans with sweet vegetables, rosemary, lemon and plenty of fresh parsley - a simple but seriously co

Crispy, golden chicken breast served over creamy cannellini beans with sweet vegetables, rosemary, lemon and plenty of fresh parsley - a simple but seriously comforting dinner. Thanks @jesshallcooks for such a scrummy seasonal serving! Serves 4 You’ll need: 4 skin-on chicken breasts 2 tbsp butter, plus extra for the beans 2 garlic cloves, lightly crushed 2 sprigs rosemary 1 leek, finely diced · 328 likes · 14 comments