Signals feed.

BBC Food Programme Podcast: What the Normans did for our diet

On BBC Radio 4 we’re marking the arrival of the Bayeux Tapestry in London by exploring the impact of the Norman invasion. In this programme, food historian Dr Annie Gray travels to Normandy to investigate how the Norman Conquest changed what we eat and drink.The Normans crossed the English Channel with new cheeses, different varieties of apple to make cider and introduced rabbits to our table. Annie samples the “Fantastic Four” of Norman soft cheeses – Livarot, Camembert, Neufchâtel and Pont-l'Évêque – and learns about their history with cheese expert David Raguet. She visits cider-makers Chri

@farmerama_radio: On the latest episode, @josiah.meldrum of @hodmedods introduces their forthcoming cookbook Whole Food ( @dkbooks ), framed as both recipes and a “recipe” for fo

On the latest episode, @josiah.meldrum of @hodmedods introduces their forthcoming cookbook Whole Food ( @dkbooks ), framed as both recipes and a “recipe” for food-system change by “eating the rotation,” reviving stigmatised dishes like gruel and pottage, and valuing diverse UK arable crops and bi-cropping. Find the episode wherever you listen to podcasts, and pre-order Whole Food now! · 52 likes · 0 comments

@vittlesmagazine: Our latest newsletter is our Issue 3 cover story, ‘Who is paying for all of this?’ all about the rise of the restaurant influencer. @gucci_nickelodeon spent six

Our latest newsletter is our Issue 3 cover story, ‘Who is paying for all of this?’ all about the rise of the restaurant influencer. @gucci_nickelodeon spent six months talking to dozens of influencers, PRs, bloggers, restaurateurs and food writers to find out where influencers came from, how the culture of freebies started, why restaurants and PRs rely on influencers (and vice versa), and their fr · 1568 likes · 157 comments

@vittlesmagazine: It’s the weekend, so it’s time to tell you where to eat!

It’s the weekend, so it’s time to tell you where to eat! In this week’s Six of One, @tristan_rendell_atw80 writes about a neighbourhood Indian institution in Orpington, The Bombay, where there is a non-negligible chance of bumping into Nigel Farage (but don’t hold that against it). @jonathandnunn has some of the city’s best piri piri chicken from an Angolan-Portuguese chef in south London. @shekh · 218 likes · 0 comments

@vittlesmagazine: When @gucci_nickelodeon set out investigating the economics of restaurant influencing at the beginning of this year, he soon hit a wall. He texted us ‘The resta

When @gucci_nickelodeon set out investigating the economics of restaurant influencing at the beginning of this year, he soon hit a wall. He texted us ‘The restaurant industry omertà is fucking insane.’ Eventually, over the course of six months, he found people to talk and wrote a long read all about the hidden economics of restaurant influencing - which is now online and in our latest magazine. I · 449 likes · 15 comments

@wildfarmed: Gotta be 4. With pink custard. 😏⁠

Gotta be 4. With pink custard. 😏⁠ ⁠ Might have to remake it with regen flour....... ⁠ ⁠ Did we miss any?⁠ ⁠ #backtoschool #schoolcake · 241 likes · 75 comments · #backtoschool #schoolcake

@wildfarmed: Can farming regeneratively save water? 💧 ⁠

Can farming regeneratively save water? 💧 ⁠ 🎙️ Andy Cato ⁠@thetimes Radio Hosted by @janemulkerrins_times · 302 likes · 5 comments

@wildfarmed: 4 for me, with pink custard.

4 for me, with pink custard. · 18 likes · 0 comments

@riverford: Ok, it's not officially autumn YET, but we love the distinct seasonal shift that comes as September rolls in. We're not sad about cosy season incoming - and all

Ok, it's not officially autumn YET, but we love the distinct seasonal shift that comes as September rolls in. We're not sad about cosy season incoming - and all the gorgeous fruit and veg harvests that it brings. Here are some of the breakfasts we cannot wait to make. Hearty, comforting and packed with goodness, they're perfect for powering up your mornings as you settle back into post-summer ro · 760 likes · 21 comments

@riverford: This wholesome recipe comes from the lovely @boroughchef - it’s perfect for moving away from summer, and towards the cooler months.

This wholesome recipe comes from the lovely @boroughchef - it’s perfect for moving away from summer, and towards the cooler months. While it’s definitely a salad, it’s hearty enough to make a meal by itself, or dish it up as a shared side. You’ll need 100g pearl barley, washed 1 bunch leafy carrots, washed A few sprigs thyme 1 small shallot, finely diced 2 tbsp white wine vinegar 3 tb · 2380 likes · 24 comments

@soilassociation: Is the UK prepared for food supply shocks?

Is the UK prepared for food supply shocks? The National Audit Office is urging Defra to work more closely with households, communities and businesses to ensure that the UK is prepared as food supply shocks become increasingly more common. But 128 places across the UK are already building critical systems to prepare their local food systems. Sustainable Food Places members have long-championed · 17 likes · 0 comments

@soilassociation: This Organic September, we are shining a light on simple swaps you can make in the home, like choosing organic certified towels, bedlinen, cleaning and laundry

This Organic September, we are shining a light on simple swaps you can make in the home, like choosing organic certified towels, bedlinen, cleaning and laundry products. Look out for the GOTS and Soil Association Organic logos because unlike food and drink, organic is not legally regulated term in the UK for fashion, textile, beauty and wellbeing products. Photo credits to @Greenscentsuk and @Li · 50 likes · 2 comments · #LowToxLiving #NaturalCleaning #NaturalLaundry #organiccotton

@soilassociation: This #OrganicSeptember we spoke to Guy Singh-Watson - the founder of @Riverford Organic Farmers, one of the UK’s best-known organic food businesses. For nearly

This #OrganicSeptember we spoke to Guy Singh-Watson - the founder of @Riverford Organic Farmers, one of the UK’s best-known organic food businesses. For nearly four decades he has championed farming systems that combine food production, biodiversity, soil health and long-term environmental stewardship. In celebration of our 80th anniversary we interviewed him about his close relationship with nat · 1227 likes · 63 comments · #OrganicSeptember

Vittles: Tasting My Mother’s Japan

Hana Loftus uncovers clues to her mother’s life in Japan through the food she cooks and eats. Illustration by Taku Bannai.

Regen Farming & Accreditation News: The Future of Agritourism: 7 Trends Reshaping Farm Experiences in 2026 - Agritecture

<a href="https://news.google.com/rss/articles/CBMijAFBVV95cUxQTTNFd1ZzUWoxTE1zLXc3Q2lrRDJtSGRCMWlwa1dYcENjdlBPenBKMzRQOGl6NVZKdmNZX01IR2dMUjlxRkJuNEp2ZXZCMWY1d3pzTzQwRVROeURRUE1SVjNidTNMdmJOcmVLM1NrNXdhWFdocmJFcjlGemR1VEUzUXF3aHdHN1FveE13edIBnAFBVV95cUxQc2F2N3E5VWRvcVNrXzRBLXlfVTJrWVBJMlhGQlk3S2pUV3hGcWJrbkZmOUVaY3UwM1VFeFhiQmRkaENIWERlQXljZE9SenQxYXV2MVRRTUJxNGR0WDE0TUNVUWtSR19KVWJ6clJEVUpEQzNaQUhFS01EbmYtdnBZYkItclU5VEVuX1FMTGVVSnd0OG84bXVUcmJES3A?oc=5" target="_blank">The Future of Agritourism: 7 Trends Reshaping Farm Experiences in 2026</a>  <font color="#6

Regen Farming & Accreditation News: Introducing the finalists for the British Farming Awards Regenerative Farmer of the Year 2025 - Farmers Guardian

<a href="https://news.google.com/rss/articles/CBMitAFBVV95cUxNRFdRNTNQYUEyRFNOMGlwZVdiQkNHSTJqOWV4U2NXSzhXbDZjZm9JaThfQjNTTWVNbWFSLXRnckRPQlk5ZHJtaVNNaWsxRmFZbnZYNUNXcGdsS1hDVVFLUnUxRUxoX0gyUVJ4cXBRaFhXdS1GSURWRjEwVzJ4b0VObDhjOFBsT3RndnVUeUdVeWJER2ozVy1OQzl5akRfMUpabzgyc3g2SjBORlk3MmRKMzVPdVY?oc=5" target="_blank">Introducing the finalists for the British Farming Awards Regenerative Farmer of the Year 2025</a>  <font color="#6f6f6f">Farmers Guardian</font>

BBC Food Programme Podcast: A Day in the Life of a School Catering Manager

School food is back in the spotlight, and as governments across the UK look to improve what children eat, what does it actually take to change a school meals service?Jaega Wise spends a day with Andrew Cowan, Catering Manager at Bury Council, whose team serves around 10,000 meals a day across more than 50 schools. From Manchester's wholesale produce market to Elton High School, she follows the people working to put more freshly prepared, seasonal food on pupils' plates.Along the way, Jaega visits Organic North, which supplies organic fruit and vegetables to Bury's schools, and The Organic Pant

Vittles: Six of One: Where to Eat Great Piri Piri Chicken, and More

Recommendations for sushi, Uyghur noodles, dholl puri and empanadas from Tristan Rendell, Alexandra Pereira, Ameerah Arjanee, Sama Ansari, Shekha Vyas and Jonathan Nunn.

Regen Farming & Accreditation News: Winds of Change: Regenerative Agriculture and UK Food Security in Focus - foodservicefootprint.com

<a href="https://news.google.com/rss/articles/CBMiXkFVX3lxTE5kdVhJOEFzMkNhR3VGcm1WZVFrbjJQajd2S3hQZzFJS1Y4dkkybFRONTBsWlVNX2k1NzBQYmU0alF5LXgtMUExN0FPWHRiZGRqczVaTDdBQ0ZOZHZkWkE?oc=5" target="_blank">Winds of Change: Regenerative Agriculture and UK Food Security in Focus</a>  <font color="#6f6f6f">foodservicefootprint.com</font>

Regen Farming & Accreditation News: Environment and buying sustainably drives consumer focus - AHDB

<a href="https://news.google.com/rss/articles/CBMinwFBVV95cUxNRk5jN09WVzRFX09Yc19iVktuV1IzUEMyNFBEZkxQN2tVY0xrNHprNi05bVBoeFJGUGozdXdPTGhfYWJlbFNYbmRSeW5GZ01Tc2tiMFB2ajVjOFhXRDlJbDdiZW11a0VfblJCNmxPR0g3ZHc4d0d3MmpWZ0ZrMUlVakd0X3NobjBhd0lLdlJad3VodlRHc2FhZ0d4UE9wSGc?oc=5" target="_blank">Environment and buying sustainably drives consumer focus</a>  <font color="#6f6f6f">AHDB</font>

Regen Farming & Accreditation News: The Evolution of Sustainability: From Green Claims to Eco-Specific - Mintel

<a href="https://news.google.com/rss/articles/CBMitwFBVV95cUxNVlVhN3p1ODR4b2xkSXhTTHo2U1RINmFfbW0wMFpNUEhjOE1hVWRROHllTlNrSHFldDVuSnhYYU5RWGJ3WVJBNlZ1N3Vrd2ZhS3RwdlBtTFlGUC1iRFJhUmd6VkxiSmZ4VC1LS0NjaDNFTFczU1BYUTg2Um9Cak05eHBDWU1USmtjb3pXY2wya05hX2xCaDZtSTJoYS1KOFJ1czVZQTM1ZXJHOFMzcWo5OUpMZllUZEE?oc=5" target="_blank">The Evolution of Sustainability: From Green Claims to Eco-Specific</a>  <font color="#6f6f6f">Mintel</font>

Guardian Food & Environment: Grinding up fish to feed to fish is ‘absurd’: fears over UN aquaculture plan

<p>Huge rollout of fish farms could harm ecosystems and threaten vulnerable communities’ food sources, say experts</p><p>Nearly half of the world’s wild fish catch will be ground into animal feed for farmed fish if plans to expand aquaculture go ahead, a report has found.</p><p>The UN’s Food and Agriculture Organization (FAO) is aiming to increase aquaculture – where fish are farmed rather than caught in the wild – production by 75% by 2040.</p> <a href="https://www.theguardian.com/environment/2026/sep/03/un-fish-farms-food-oceans-aquaculture">Continue

Regen Farming & Accreditation News: How big is the future for regenerative farming? - The Grocer

<a href="https://news.google.com/rss/articles/CBMisAFBVV95cUxNeHI2LWRxT2t2MWZNVTVFZW5ydkwyNXRWVVIzVjlsbkZzVmZZRVdOV0tfNl9uMExCTUo3Tk5mZHVjY180Z3FuUzlXNi14SldkYTRqUUh3YTV5V1pWTWQycUdMWGk1eEhrRkJ0al85aF9pVktCblFiQkowWmN6cExBdWg0TUdqMmtJajRtOEVpdkU2aXlyS3I4WFBXeEo3WkZ2QU1sOUFwYjd6dWZ0NUt6NA?oc=5" target="_blank">How big is the future for regenerative farming?</a>  <font color="#6f6f6f">The Grocer</font>

Regen Farming & Accreditation News: Consumers have heard of regenerative agriculture. What will convince them to to actually buy it? - agfundernews.com

<a href="https://news.google.com/rss/articles/CBMiuwFBVV95cUxOS3U2LWNpd2I2UEFqc19qWVBUMlhkeDZvdlF4ZDVrTzRYZU9BSkhoSGxvdXpjbnotV3d4UURqMzh6YTUyOXh4WFpJZHZnMEd1MElGMm9XaTRGUDhxcWhucFktXzNEblJvN3pHR3BVMjVTSXNTRzY5UzRZVnZwVVdQbm5NQzhtNzhhYmlVdjJ4VFZIbko3Zlg1aWZQQlpMUFY2Mld4NHVlNmM2elItVk8zU3huLWkxWVVvVF9F?oc=5" target="_blank">Consumers have heard of regenerative agriculture. What will convince them to to actually buy it?</a>  <font color="#6f6f6f">agfundernews.com</font>

Greenwashing Scrutiny Coverage: How renewable is your electricity tariff? ‘Consumers believe they’re doing the right thing – often they’re not’ - The Guardian

<a href="https://news.google.com/rss/articles/CBMirAFBVV95cUxPOGVpQi1lSVNmOGtjQmdBNFVkRXVBRHk3b2xhZ0lwZldiS3JHR2JMcjZvRF9GRmFseXFhV2RYcWJjSzFUbFhZcW83d1lGQTYzVWlsVGF5MjJCSnZ0enRJTEs5b3FCMGxDcXJ5aVYtYm9EcTZpNDN4NDg4Rld1QkZFSURaZUlWYWdKWldvaTM1ejltempOZG03RTF5OFdxU3pramFpNklKWmFOTXBy?oc=5" target="_blank">How renewable is your electricity tariff? ‘Consumers believe they’re doing the right thing – often they’re not’</a>  <font color="#6f6f6f">The Guardian</font>

Regen Farming & Accreditation News: The Sustainability Report 2025 - The Morning Advertiser

<a href="https://news.google.com/rss/articles/CBMisAFBVV95cUxQU1NXN1pYYTdoNVZ4NW5ZWWRHT2x0WFE0VlVnNHA3UE5JNkExUEdTR1VpcDZSamlnbFJjU2tXeGo1VDBtYWtndzlJM0doQlJITFpybGNyd2k0SnhLRDBERFBja1JYSFVhVk5Qc3loSXlhVUdab0hFcVd3MHY3dDFWdzVfRzFVTS1fU0J1cDNYVkVTQk1zbFRRdXp4VnpTZ0pLb2h5a2J6bFR3d01TQ1NVNg?oc=5" target="_blank">The Sustainability Report 2025</a>  <font color="#6f6f6f">The Morning Advertiser</font>

Vittles: The hidden economics of restaurant influencing

How are restaurant influencers actually making their money? Investigation by Stephen Buranyi. Collage by Cold War Steve

@farmerama_radio: In the second episode of our 2026 summer series, Farmerama hears from @sheilathedas, Head of Gardens and Parks at @nationaltrust. She reflects on regenerative a

In the second episode of our 2026 summer series, Farmerama hears from @sheilathedas, Head of Gardens and Parks at @nationaltrust. She reflects on regenerative agriculture’s influence on gardening, argues for less combative language (rejecting terms like “maintenance” and “ornamental”), and more focus on soil, roots, process, and seeing weeds as signals in living systems. @josiah.meldrum of @hodme · 16 likes · 0 comments

@vittlesmagazine: “Before we begin, let’s get things straight: if you think that couscous is a sad grain salad, half-heartedly spiced with some dried fruit, that you pick up from

“Before we begin, let’s get things straight: if you think that couscous is a sad grain salad, half-heartedly spiced with some dried fruit, that you pick up from the Waitrose chilled shelf, I need you to educate yourself. I will absolutely not be chill when it comes to couscous. If your family, like mine, comes from anywhere in the northwest quarter of the African continent – which stretches clockw · 1104 likes · 56 comments

@vittlesmagazine: “He just does his thing, he doesn’t waver”

“He just does his thing, he doesn’t waver” @williamgleave on working with Steve Williams of @40maltbystreet and why 40 Maltby Street is one of the great London restaurants. You can listen to the whole podcast, in which we discuss Will’s career in restaurants, via the link in our bio, or you can watch it on our YouTube channel. Host @adamcoghlan Producer @dearlovelucy Video @zeeeeeea Editing · 373 likes · 7 comments

@wildfarmed: Regeneratively farmed sweet treats 🌾

Regeneratively farmed sweet treats 🌾 #regen #dessert #bakery · 45 likes · 2 comments · #regen #dessert #bakery

@wildfarmed: Is this real loaf? Is this just fantasy... 🍞

Is this real loaf? Is this just fantasy... 🍞 · 232 likes · 24 comments

@wildfarmed: Not only are we pretty tasty...

Not only are we pretty tasty... · 82 likes · 3 comments

@wildfarmed: 1ST LEBANESE BAKERY IN EAST LDN.

1ST LEBANESE BAKERY IN EAST LDN. The Za’atar & Cheese Cocktail. (Not the drinkable kind) This cat loving authentic Lebanese bakery serves up traditional flatbreads called Mankoushe, sourcing fresh ingredients supporting Lebanese businesses and local Lebanese farmers. Their attention to detail & evident care extends to all areas of the business, from hosting fundraisers for Lebanese aid charitie · 3675 likes · 176 comments

@wildfarmed: Do you know where your food comes from? 🫪⁠

Do you know where your food comes from? 🫪⁠ ⁠ ⁠ Grain is a commodity in this country, it's picked up in a lorry and mixed with grain from who knows where.⁠ ⁠ By the time Wildfarmed grain becomes flour in your pizza base, the loaf of bread on your shelves, the morning crumpet or sourdough snack, you can still trace it back to the farms it came from.⁠ ⁠ Who cares? Well, nature for a start. ⁠ ⁠ The f · 1028 likes · 50 comments

@riverford: Feta starting to go a little tangy? We know the feeling. Luckily, this top tip will help you save on waste, and make the most of that tricky-to-use last bit of

Feta starting to go a little tangy? We know the feeling. Luckily, this top tip will help you save on waste, and make the most of that tricky-to-use last bit of the block... Simply pop your leftover feta in the freezer, and once it's solid, it'll be ready to grate over salad, pasta, veg, or whatever you think will work well. No more sad feta going destined for the bin. Will you be trying this? · 1140 likes · 48 comments

@riverford: It's plum season, and we're in love 😍 The perfect thing to tip us from late summer into early autumn, plums are one of our absolute favourites. They feel like

It's plum season, and we're in love 😍 The perfect thing to tip us from late summer into early autumn, plums are one of our absolute favourites. They feel like a herald for cooler days to come, and all the cosy puds that come with it... This frangipane is the perfect way to put them to use, if you're not quite ready for piping-hot crumbles, pies and plum-topped porridge. It's indulgent, but keeps · 759 likes · 18 comments

@riverford: As a reluctant capitalist, I acknowledge the extraordinary ability of business to innovate, flex, and get things done. But business will only do what it can mak

As a reluctant capitalist, I acknowledge the extraordinary ability of business to innovate, flex, and get things done. But business will only do what it can make money from. What cannot be measured in money, is rarely considered. The role of government, on the other hand, is to set well-researched, administrable rules and frameworks and enforce them rigorously, without fear or favour to sector l · 1095 likes · 36 comments

@riverford: You’ve got to be uncompromising in your veg appreciation to do this job… 👌

You’ve got to be uncompromising in your veg appreciation to do this job… 👌 (And not mind muddy trousers.) Ps. Anyone else excited for those squash? 📱 @hannahmarshwrites · 393 likes · 29 comments

@riverford: We have clouds but we are still waiting for meaningful rain. How it can be so hot for three months without thunderstorms defies fifty years of experience, but w

We have clouds but we are still waiting for meaningful rain. How it can be so hot for three months without thunderstorms defies fifty years of experience, but we are entering a new era with a new rule book. Ground this dry becomes resistant to wetting, bringing the danger of intense rain disappearing down the deep cracks or running off and taking our soil with it. Ideally, we need a light drizzle, · 582 likes · 12 comments

Guardian Food & Environment: Bhutan hosts first ‘conscious food summit’ amid threats to global supplies

<p>Organisers say people must revive spiritual relationship with food amid double threat of climate crisis and conflict</p><p>Mending the broken food system under the threat of climate-driven weather extremes will require more than economic fixes and intensive agriculture, according to the organisers of a pioneering summit this week, who say the world must revive its spiritual relationship with food.</p><p>Delegates from more than 60 countries and the UN will gather for the next five days in Paro in the tiny Himalayan nation of Bhutan for the world’s first “consci

Guardian Food & Environment: How a South African town cleaned up its polluted river using stones, wood and sand

<p>Scientists say system to treat contaminated wastewater offers a model for ensuring food security in a fast-warming climate</p><p>All it took to turn the murky, heavily polluted waters of South Africa’s Stiebeuel River into a resource clean enough for irrigating a community’s vegetable plots was a collection of stones, heat-treated wood and sand.</p><p>Without chemicals and using renewable energy, researchers from the University of Cape Town are cleaning 36,000 litres of water, polluted by sewage, chemicals, and traces of drugs and medication, every day to make

@soilassociation: 100 years ago, one in every seven fields in the Cotswolds was sainfoin, a crop known for its high tolerance to drought. 

100 years ago, one in every seven fields in the Cotswolds was sainfoin, a crop known for its high tolerance to drought.    💡It was once an important part of the Cotswolds sustainable farming history.   The region is known for its distinctive bedrock of limestone, which is why farmers refer to the grassland fields as the ‘Cotswold brash’, as they work around thin soil with a rocky texture undernea · 256 likes · 8 comments

@soilassociation: Hear, hear, Andrew!

Hear, hear, Andrew! It was an absolute privilege to join the great minds of Andrew Cowan, Sean Ruffell and Francesca Vale for a 'day in the life' with BBC's Food Programme. In the episode, @jaegawise talked to this incredible bunch about how they have changed the way people in their borough view and access food, and the impact that this has had. Take a listen to the full story via the link in · 40 likes · 0 comments

@soilassociation: "I am infected by the optimism of so many people I report on".

"I am infected by the optimism of so many people I report on". Sheila Dillon, presenter of BBC Radio Four's Food Programme, talks about why she became a food journalist and her connection to Lady Eve Balfour, founder of the Soil Association. Climate change, soil degradation and biodiversity loss are accelerating, and the way food is produced and consumed remains a major driver of environmental d · 1265 likes · 52 comments

Regen Farming & Accreditation News: Modern slavery is increasing, so too are its regulatory and reputational risks - Sustainable Views

<a href="https://news.google.com/rss/articles/CBMivAFBVV95cUxPWXlwdFlFU25fTTdDZVZySllBUm9TUjJhelUycEVoQkM3bUJnUjFfUzl4RTh1cDNRQjNYam5NWGo0SjlDTE1UZnhVSUthaXltdkEydC02YjNQSW1USWN3RkF3OTBBMmx2Z0Uzbm9DZG9mTkU3d0o1eWl0UmNSX3A0RFpMS0NyODQzSmJwc2h3dlpUUU9faTFTaWN4M0gyMEhTWVZyczZPcDlCNHZLN3Ricmg0UlhFZXdvRHYwaA?oc=5" target="_blank">Modern slavery is increasing, so too are its regulatory and reputational risks</a>  <font color="#6f6f6f">Sustainable Views</font>

Regen Farming & Accreditation News: Yearbook 2025: Part 1 – Legislative recap - ENDS Report

<a href="https://news.google.com/rss/articles/CBMinwFBVV95cUxQWWRReUY0QklCR1M5ZmhFS3hHNWg2cTZCaS1kWWRjNnFPYW5uYVF4ZFlyUkdkZ2hyMHhYb0xmSnhOWndzd2I0ZEgzdndOeXlGTGQ3aG5ORzRrdFFSUWdxQ2dIX3BkTHRiRUVxOE5MTHZ4bU1OTmpHVGhIbkVZT0J4VWVEUG1OcTJaR2wxbUU2LXV5RmVwUHh5TmtiT0V3aWs?oc=5" target="_blank">Yearbook 2025: Part 1 – Legislative recap</a>  <font color="#6f6f6f">ENDS Report</font>

BBC Food Programme Podcast: Fork and Knife

"One day we will eat with a knife and fork."As they were growing up, it's a phrase Ify Adenuga repeated to her children, including the grime artists Skepta and JME. The saying would later inspire the title of Skepta's 2026 album Fork & Knife, which he has described as being rooted in the immigrant mindset, aspiration and the belief that hard work might one day deliver a better life.In this edition of The Food Programme, Jimi Famurewa takes that phrase as a starting point to explore how the way we eat shapes ideas of identity, belonging and culture. From the arrival of the fork in Europe to

Vittles: How Restaurant Influencers Work w/ Stephen Buranyi

Eating With Tod, Topjaw, Bite Twice and more — we go behind the scenes on the biggest story from Issue 3.

Regen Farming & Accreditation News: Unhealthy food will be front and centre of policymaking in 2025 - Sustainable Views

<a href="https://news.google.com/rss/articles/CBMiqgFBVV95cUxONGRIUjV2UVJiYXpOZnUxS24wVXVxcGg2UVJ1SGg3R1ktRjhEWlY3M3U4eTNZT1MxWU85ZGpoTFdTb3RiM3RGSE1BQlZGY2UxakVHdE9OT0hNcDhLc212OFVmQWlTTlpIbFdYa1paQzFjbGlnQ1VVMkwwbkt4LXF2Q3FLblUweHBjUUdLcW13b0xwWjZiSHBJOGFOTnBaVG1KanB6bU9rZ2xJUQ?oc=5" target="_blank">Unhealthy food will be front and centre of policymaking in 2025</a>  <font color="#6f6f6f">Sustainable Views</font>

Vittles: Is the Garden Café serving the best desserts in London?

A review by Jonathan Nunn.

Regen Farming & Accreditation News: Top 10 Companies in Regenerative Agriculture Industry Driving Sustainable Farming Growth in 2025 - LinkedIn

<a href="https://news.google.com/rss/articles/CBMimwFBVV95cUxNeUFnZG1iWTdCUk1rME5XYmVJSG1jY1Q4ODVURWd6RU1wMk9sUldsNXVLaXYwTldHOTlIWUhESWVDWkVNMHl3YWpKMTNyM19rVHhkaFJPZ1BxamlNejVVYXhnRnlHbjVremtzREdEazFzemNrcHQtUmpXVlBrS2ZSRGFldHdzMmhYemd0TVItZFcxQmVVNDVuLUd6bw?oc=5" target="_blank">Top 10 Companies in Regenerative Agriculture Industry Driving Sustainable Farming Growth in 2025</a>  <font color="#6f6f6f">LinkedIn</font>

Guardian Food & Environment: Fishy business: who really profits when sardines go viral? - video

<p>Once a cheap store-cupboard staple, sardines are fast becoming a luxury food item. Last year, #SardineGirlSummer saw influencers promoting the health benefits of sardinemaxxing, while sardinecore became the must-have fashion trend. Now, demand is accelerating just as Morocco’s sardine stock has collapsed, causing shortages on supermarket shelves. The Guardian travels to Matosinhos in Portugal, the cultural home of the sardine industry, to investigate who is profiting from the boom, how it has affected local fishermen, and what sustainability looks like in an era of global heating</

Guardian Food & Environment: ‘Small changes can make a big difference’: how getting farmers, fishers and beavers together could save a Cornish river

<p>A local initiative is testing simple ways to stop algal blooms in the River Fal threatening some of England’s most biodiverse marine habitats </p><p></p><p>On a rocky beach in Cornwall, a group of wetsuit-clad freedivers and snorkellers are wading into the shallows. Below St Mawes Castle, built by Henry VIII to defend Falmouth harbour, they disappear in a swish of florescent pink and green fins.</p><p>They are volunteers, trained by the Cornwall Wildlife Trust to use underwater cameras and floating GPS devices to detect changes in marine habitats ov

Guardian Food & Environment: Going with the grain: how restoring biodiversity led one farmer back to heritage wheat

<p>Henry Astor looked back to his grandfather’s time for the inspiration to find older varieties that could help nature on his Cotswold farm</p><p>It is the earliest harvest Henry Astor can remember. But walking through the scorched wheatfields of his Cotswolds farm, signs of life are everywhere – swarms of insects, kaleidoscopic wildflower meadows, bushy hedgerows several metres wide. A yellowhammer perches on a nearby tree.</p><p>There are 18 other <a href="https://www.bto.org/sites/default/files/publications/bocc-5-a5-4pp-single-pages.pdf">red-listed bird

@vittlesmagazine: Thank you to everyone who came out to the launch of The Influencer Issue, and the opening night of the @vittlesmagazine x @mam_sham_ Museum of Food exhibition (

Thank you to everyone who came out to the launch of The Influencer Issue, and the opening night of the @vittlesmagazine x @mam_sham_ Museum of Food exhibition (one night only). One of the aims of the magazine, and the launch, was to promote a spirit of bipartisanship between writers and influencers, so it was wonderful to see both groups out in force and talking to each other. If food writing real · 306 likes · 8 comments

@vittlesmagazine: ‘Whether or not you’ve heard of Natoora, if you’ve eaten out in London in the last decade then you’ve almost certainly had its produce. Through working closely

‘Whether or not you’ve heard of Natoora, if you’ve eaten out in London in the last decade then you’ve almost certainly had its produce. Through working closely with farmers and some of the most influential restaurants in the country, it has grown to shape what gets cooked, and how this is conceptualised, more than any individual chef or producer. A change on the Natoora Pro chef app – the introduc · 494 likes · 6 comments

@vittlesmagazine: To live in London means to be well-acquainted with loss. Neighbourhoods change at breakneck speed, restaurants come and go, and what has always been there can d

To live in London means to be well-acquainted with loss. Neighbourhoods change at breakneck speed, restaurants come and go, and what has always been there can disappear in just a few years. Little Portugal is a notable exception. Beginning from the late 1980s, this cluster of cafés, bars and restaurants packed tightly around South Lambeth Road in Stockwell – but with a few outposts scattered aroun · 660 likes · 6 comments

@vittlesmagazine: Our latest podcast guest is Will Gleave @williamgleave - current head chef of Sargasso in Margate, and formerly of Bright, Peg, and Hill & Szrok, as well as the

Our latest podcast guest is Will Gleave @williamgleave - current head chef of Sargasso in Margate, and formerly of Bright, Peg, and Hill & Szrok, as well as the first ever chef at P Franco. In our new magazine, The Influencers Issue, we name P Franco as one of the 30 most influential British restaurants of the last 75 years — much of this is down to Will’s rejection of pairing European wines wit · 589 likes · 27 comments

@vittlesmagazine: It’s the weekend, so it’s time to tell you where to eat! This week, we asked 25 writers and editors to tell us what their favourite or most unexpectedly great d

It’s the weekend, so it’s time to tell you where to eat! This week, we asked 25 writers and editors to tell us what their favourite or most unexpectedly great dish they’ve eaten in London this summer is. The answers vary from new dishes at old favourites (40 Maltby Street, St. John, Primeur), surprisingly good items at places you might have dismissed (The Park, Battersea Power Station), deep cuts · 424 likes · 9 comments

@vittlesmagazine: “Origin stories about famous people are tricky. They need to somehow plant the recognisable kernels of a persona before the persona is fully formed. When I thin

“Origin stories about famous people are tricky. They need to somehow plant the recognisable kernels of a persona before the persona is fully formed. When I think of Anthony Bourdain the persona, I think of his curiosity, his sexuality, his uncommon way with people. Like many, I think of his travelogue Parts Unknown, which used conversation over a meal to explore history, culture and politics. Thos · 1240 likes · 16 comments

@wildfarmed: It's like... regenerative, you're beautiful ✨🍞

It's like... regenerative, you're beautiful ✨🍞 · 32 likes · 3 comments

@wildfarmed: REGEN RUPERT REPORTING LIVE 🧦🎤 @groundswell_agriculture

REGEN RUPERT REPORTING LIVE 🧦🎤 @groundswell_agriculture · 29 likes · 8 comments

@riverford: Padron peppers are one of our favourite seasonal treats – small and packed with flavour, some are also packed with a fiery heat, although there’s no telling whi

Padron peppers are one of our favourite seasonal treats – small and packed with flavour, some are also packed with a fiery heat, although there’s no telling which, adding an unpredictable element of risk 🔥 Here @boroughchef pairs them with sticky sweet-and-salty halloumi, brown lentils and crunchy radishes. Irresistibly good! 😊 Serves 2 You’ll need: 200g Padron peppers, stems removed 150g · 1691 likes · 28 comments

@riverford: Have you tried stripping your corn from the cob? Don't get us wrong, we love it on the cob, preferably dripping with salt and butter, grabbed with both hands an

Have you tried stripping your corn from the cob? Don't get us wrong, we love it on the cob, preferably dripping with salt and butter, grabbed with both hands and gnawed without dignity. But taking the kernels off is a wonderful way to make the most of your corn in things like chowder, stews and taco fillings. To do it (without losing a finger), strip away the husks and silks, and take the end · 226 likes · 3 comments

@riverford: Struggling with a courgette glut? If thinly sliced and thoughtfully dressed, they're delicious served raw in a salad, like this cool, summer lunch.

Struggling with a courgette glut? If thinly sliced and thoughtfully dressed, they're delicious served raw in a salad, like this cool, summer lunch. The thinner the slices the larger the surface area to carry the dressing, is our secret, and a potato peeler is the perfect tool for the job. As they share a growing season with basil, pesto's an obvious partner. The chickpeas add body and protein, b · 1062 likes · 20 comments

@riverford: We love these peak summer vibes from @boroughchef 🍅

We love these peak summer vibes from @boroughchef 🍅 A beautiful, simple recipe, for when tomatoes are at their very best. Roasting them intensifies their flavour, which is balanced out by fresh basil, and a savoury mix of Parmesan and ricotta…yum! It travels well, making it a lovely picnic option, can be eaten hot or cold, and is a tried-and-tested crowd pleaser. We’re big fans! Serves 6 Yo · 512 likes · 7 comments

@riverford: Have you tried soaking your halloumi?

Have you tried soaking your halloumi? Our favourite squeaky cheese can go a little dry, especially if you are cooking it and serving it later in a salad, but soaking it first keeps it nice and plump. You can pop it in a bowl of cold water a few hours ahead of cooking, or give it 20 minutes in boiling water to speed things up. The texture is delicious, and it becomes a little less salty too. Ha · 1176 likes · 60 comments

Vittles: The curious case of the missing couscous

Why, in a city that has everything from tacos to tteokbokki, is it hard to find couscous? Arthur Asseraf investigates. Illustration by Sing Yun Lee.

@soilassociation: 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 consume

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 major driver of environmental damage. Sometimes it can feel like there’s nothing any of us can do. Yet, history tells us that when people get together – passionate, brave, won’t-take-no-people – they can change everything. We’r · 86 likes · 16 comments

@soilassociation: From writing songs about the environment to farming to save it - meet flax farmer and processor Rosie Bristow.

From writing songs about the environment to farming to save it - meet flax farmer and processor Rosie Bristow. She founded Fantasy Fibre Mill to see if she could grow her own clothes - and now produces textiles which nurture the local environment and community. Nature is in decline. You know it. We know it. Climate change, soil degradation and biodiversity loss are accelerating, and the way foo · 168 likes · 5 comments

@soilassociation: Sam @thelifelarder and Lily @lilythemaziproject are Ambassadors and recently visited @Groundswell_agriculture festival. Sam led a session unpacking what it mean

Sam @thelifelarder and Lily @lilythemaziproject are Ambassadors and recently visited @Groundswell_agriculture festival. Sam led a session unpacking what it means for an ingredient to be agroecological. In Sam's words it is about the whole picture - it needs to benefit the people, the soil, the ecosystem, be tasty and perhaps fundamentally be affordable and accessible. For Lily @themaziproject this · 11 likes · 0 comments

Greenwashing Scrutiny Coverage: Hold the beef: McDonald’s avoids the bold step it must take to cut emissions - The Guardian

<a href="https://news.google.com/rss/articles/CBMijAFBVV95cUxPeGxTdU85cDF6dzdic21XX2pjM2xkVktGdE8xbVByN0Y4N2xfazB4LUdsY1owUFpDVWxtakdxRW9vYWRBakxrVExuWmREVnFDSENiVHVjUVlxSlVMMjFzai12aEQ2WWxHZVpMUXVuWWp1R2R3ejV1VnNOR0ItVWlqb19lNS16RjVrczBKOA?oc=5" target="_blank">Hold the beef: McDonald’s avoids the bold step it must take to cut emissions</a>  <font color="#6f6f6f">The Guardian</font>

Guardian Food & Environment: Subterranean salad: underground farmers seek solution to food crisis in disused UK mines

<p>Researchers in North Yorkshire feel the clock ticking as they aim to transform British food production</p><p>It has the vibe of a Bond villain’s underground lair but the workers in hi-vis and helmets aren’t weighing and packing hard drugs or parts for a death laser. It’s pak choi and lettuce.</p><p>More than 1,000 metres down, researchers in North Yorkshire have created the world’s deepest underground farm and are running trials for a project that could transform UK food production.</p> <a href="https://www.theguardian.com/environment/2026/aug/22/subte

BBC Food Programme Podcast: Taste the World: The Origins of Our Food

Dan Saladino meets this year's collection of musicians from around the world who are cooking as they perform at the WOMAD festival. What do their dishes reveal about global food history?Produced and presented by Dan Saladino.

Vittles: Our 25 Favourite London Dishes Of The Summer

From roast chicken and pithiviers to banana splits and £1 soft-serve, Vittles editors and writers share it all.

Regen Farming & Accreditation News: ADM's Regenerative Agriculture Program In The UK Sees Strong Farmer Uptake In Its First Year, As Enrollment For 2025 Growing Season Opens - ADM

<a href="https://news.google.com/rss/articles/CBMimAJBVV95cUxNZmszWFJkVVc4b2l3SVVhcnA5a2JlNFRIYy10Q2VGa0JOVE5PbW43bU1fSFhmcnVMRzd5c0xUQXQyUGQ0ZFhPLU8tamZRWmQ2clJONnNiNDA0bWRqYm5zTnI0bmhaRXhVejNRX2JhMW9RaUVqcmhENVhtdHhxZGdnTjVJT0FqbnJrcEJwcTVPXzkzZHZTY0YxYmhoNWQ2Z2Ryd3ZkRnpqRjRsbmFkMUtONnBBYlZ6NEtKekhkSXp2X2h2bE5kYVJkUTgxVWY1NHB0YTlicVpKRm4xTHMzX3JHc0VxcDEzSlZoN3V2LWRUSUd1enQ4THZRanJ3dmt3UDV5ZEIzS3R1MkpTRjExMkFyaVRfWnBETWZo?oc=5" target="_blank">ADM's Regenerative Agriculture Program In The UK Sees Strong Farmer Uptake In Its First Year, As Enrollment For 2025 Growing Season Opens</a&g

Regen Farming & Accreditation News: Consumer attitudes show health is all about balance - AHDB

<a href="https://news.google.com/rss/articles/CBMimAFBVV95cUxQZ0s3aV9NM0E1VjZPN1lsTzRPQ3plWnRXeFVrdnRlQWdMV2JndGgzQXBFWFhHNDlEXy1SVXlBUFJSUHJ6dllWS1dfX1duSDZnOUNUX0hhMl9mX2JJbHpKTFZfVGVPZDNQYWU1a1ZNc2dVQnJhc2tQVnlFcUdTbmo1SHV1bDVHRUVJVkJIOFdtY1phN1dKSHJfeQ?oc=5" target="_blank">Consumer attitudes show health is all about balance</a>  <font color="#6f6f6f">AHDB</font>

Vittles: ‘There are 1.5 sex scenes, and the food looks just fine’

Simran Hans reviews Tony

@farmerama_radio: On our latest episode, @landinournames talked about their Land Project, and how the work they do has shifted to focus on this as a priority.

On our latest episode, @landinournames talked about their Land Project, and how the work they do has shifted to focus on this as a priority. This is the beautiful visualisation @migrantsinculture / @javhux produced to help translate the ideas going into the Land Project. From Sumayyah Zannath, part of the core collective at LION: "We’ve been working with Migrants In Culture, who are an amazing o · 22 likes · 0 comments

Vittles: The Supplier that Writes London’s Menus

Hester van Hensbergen on the rise and rise of produce wholesaler Natoora. Illustrations by Alex de Rivaz. Cover artwork by Julie Asquith Coghlan.

@soilassociation: When food royalty speaks, we listen. In this video, @prueleith shares why a lifetime spent championing good food has convinced her that teaching children to lov

When food royalty speaks, we listen. In this video, @prueleith shares why a lifetime spent championing good food has convinced her that teaching children to love it could transform not only their health, but the NHS and the entire future of our food system. (And yes, we took the rhubarb). Nature is in decline. You know it. We know it. Climate change, soil degradation and biodiversity loss are ac · 558 likes · 31 comments

@soilassociation: An Organic Action Plan for England (OAPE) has been talked about for more than two decades - since then consumer demand for organic foods has only grown, with th

An Organic Action Plan for England (OAPE) has been talked about for more than two decades - since then consumer demand for organic foods has only grown, with the market now worth a record £3.9 billion. 🥕 This year the government made a public pledge to follow through with the plan that will deliver positively for the UK's environment, food production systems and public health. 🤔 Why now? Wit · 73 likes · 0 comments

@soilassociation: Sam @thelifelarder and Lily @lilythemaziproject are Ambassadors and recently visited @Groundswell_agriculture festival. Sam led a session unpacking what it mean

Sam @thelifelarder and Lily @lilythemaziproject are Ambassadors and recently visited @Groundswell_agriculture festival. Sam led a session unpacking what it means for an ingredient to be agroecological. In Sam's words it is about the whole picture - it needs to benefit the people, the soil, the ecosystem, be tasty and perhaps fundamentally be affordable and accessible. For Lily @themaziproject this · 34 likes · 0 comments

Guardian Food & Environment: Milk, wine, salad: how your food will be affected by the summer of heat

<p>There are parched fields, overheating sheep and potentially the worst cereal harvest since detailed records began – but it’s a good year for cider apples</p><p>As parts of the UK swelter through a fifth successive climate crisis-driven heatwave and nearly three-quarters of England remains in drought, how are six homegrown products faring?</p> <a href="https://www.theguardian.com/environment/2026/aug/14/how-england-summer-heatwave-affecting-farm-animals-crops">Continue reading...</a>

BBC Food Programme Podcast: The Dark Arts of Affinage

There are many ways to age a cheese so how best to refine its flavours over time? Welcome to the art of affinage - a French term that translates as "refining" a cheese - and a practice that is starting to take off in the UK. Sheila Dillon attends a competition to find the Affineur of the Year and discovers that the way you age a cheese can dramatically change its taste and texture. A cheddar can become more like a comté by changing the temperature, humidity and length of the ripening process. She hears from practitioners who regularly wash and turn their cheeses. Some have buried cheeses in

Vittles: Vittles Reviews: A weekend in London’s Little Portugal

Searching for the Lost Espetada, by Bartolomeo Sala. Photographs by Tommaso Serra.

Regen Farming & Accreditation News: Clear up Clarkson’s organic confusion to boost green farming - reading.ac.uk

<a href="https://news.google.com/rss/articles/CBMirgFBVV95cUxOcWExdldPcjh5SmJ0RnNyUHo4WVl1WDN4Wlpyd1RMSHJLdFlUYzhsY1hrdHJMd082TjhlV1FlZ3hHa245T0hTZjNqQ2VpbENVNmJ4X2VoUVlUcThTYm1kakZKenFJMFM3bThsQnVuR2ZYYTZlbzloR09kWEJiSHplLUJBb2xrZjVJcjhYb3FDQ3BaYVMzQ1RvTG9WZHFmTTRBSVhaT2E0R0pwVW5kTnc?oc=5" target="_blank">Clear up Clarkson’s organic confusion to boost green farming</a>  <font color="#6f6f6f">reading.ac.uk</font>

Guardian Food & Environment: Ham review – vegan take on Hamlet delivers meaty rebuke to carnivores

<p><strong>Summerhall, Edinburgh<br></strong>Vengeance for a slaughtered pig is the starting point for a riotous parody that suggests the meat industry poses an existential threat to human survival</p><p>That’s my next hotdog ruined. Shakespeare’s “too solid flesh” is squeezed into a sausage-shaped form in Mary Higgins and Ell Potter’s inventively guilt-trippy new show. Leaping wildly from Hamlet, this outrageous, confrontational performance-activism layers hooting comedy with world-ending dread as Mary (a vegan) attempts to persuade Potter (nicknamed “the s

Greenwashing Scrutiny Coverage: Asda: 95% of our fresh produce is already at risk from climate change - The Guardian

<a href="https://news.google.com/rss/articles/CBMijAFBVV95cUxNOVVOeEtXdVF3TVEybzlfT0NlaG84TUYwWHQ3RUhYcG4wYkVBbW1UamxVRzJiLTVfdFJGaXBTRkFVNFZIc0RwbDgteURrU19tbWhKTkNQdjdYNW8zejJvcFlsOEdVaHpXbkI1OVRVWXlDLU5hM1JlZ3owUXBCZXR2LVBrRzZ4VnVaRVdYcA?oc=5" target="_blank">Asda: 95% of our fresh produce is already at risk from climate change</a>  <font color="#6f6f6f">The Guardian</font>

@farmerama_radio: Long-time Farmerama listeners will know @landinournames’s work very well, including the podcast series and zine, Cultivating Justice, which we co-created togeth

Long-time Farmerama listeners will know @landinournames’s work very well, including the podcast series and zine, Cultivating Justice, which we co-created together with Out on the Land a few years ago. For anyone new to their work, Land In Our Names is a land and racial justice collective that envisions spaces where BPOC communities can grow food, learn skills, rest, and strengthen resilience, fo · 76 likes · 0 comments

@vittlesmagazine: In the world of British ice cream, 1976 was the beginning of an influential fifteen-year purple patch that spawned pretty much every one of the ice creams you f

In the world of British ice cream, 1976 was the beginning of an influential fifteen-year purple patch that spawned pretty much every one of the ice creams you find in the freezers today. Go to a shop or browse the menu on the side of an ice cream van. You see the Mini Milks? 1976. Cornetto, 1976 too. Funny Feet debuted in 1980. The Twister format was invented in 1982 in Ireland as a strawberry, va · 570 likes · 20 comments

@wildfarmed: RISE OF THE ROOKIES 🍞🥐 @august.bakery_

RISE OF THE ROOKIES 🍞🥐 @august.bakery_ From lockdown bakes to opening a whole bakery with no experience in a matter of weeks. Nobody but dream team Harry & Florrie could’ve pulled off such a stunt. We appreciate them both, not only because their bakes make us question everything, but primarily cus they chose regenerative flour for their baked goods. That means it’s better for nature, and be · 755 likes · 44 comments

@wildfarmed: which regen bake are you queueing for? 💚

which regen bake are you queueing for? 💚 📍@august.bakery_ 4-6a Battersea Rise, LDN 🔗 full film link in bio 🔗 · 161 likes · 11 comments

@riverford: A quick, fresh lunch from @jesshallcooks - built for speed and flavour. Two of our favourite things!

A quick, fresh lunch from @jesshallcooks - built for speed and flavour. Two of our favourite things! Crisp courgette ribbons, tender broad beans, radishes and creamy chickpeas are tossed with lemon, garlic chives and olive oil, then served over a rich tahini yoghurt. It’s perfect spooned over warm toasted bread. For the salad 2 medium courgettes, peeled into ribbons 150g broad beans, podded 1 j · 341 likes · 5 comments

@riverford: All the flavours of margarita pizza (with an optional salty pop from capers/olives), loaded aboard a courgette. Simple, satisfying and super healthy.

All the flavours of margarita pizza (with an optional salty pop from capers/olives), loaded aboard a courgette. Simple, satisfying and super healthy. Courgettes have a pretty long season and they can be a delicious summer staple if you know what to do with them. This dish is great for those days when you are looking for new ideas but don’t have much time for cooking. This recipe is very easy and · 524 likes · 10 comments

@riverford: Nothing beats a homemade cucumber pickle. This recipe is adapted from an old Watson family recipe, to coincide with our own Devon-grown mini cucumber season.

Nothing beats a homemade cucumber pickle. This recipe is adapted from an old Watson family recipe, to coincide with our own Devon-grown mini cucumber season. Ideal tucked into any number of sandwiches, wraps or burgers, or as a condiment at the dinner table. It will store for a couple of months, so should be perfect for picnics and BBQs across the summer. Makes 2 small jars. You'll need: 1 · 1000 likes · 30 comments

@riverford: 🌟 WIN! 🌟 We've got three copies of Genevieve Taylor's new book, How to BBQ, and a £100 Riverford voucher up for grabs, for some rather lucky winners.

🌟 WIN! 🌟 We've got three copies of Genevieve Taylor's new book, How to BBQ, and a £100 Riverford voucher up for grabs, for some rather lucky winners. @genevieveeats is the Queen when it comes to cooking on fire - few people know more about how to turn out beautiful, veg-packed, flavour-filled food from the flames. She runs Bristol Fire School, and some of you may have been lucky enough to see · 332 likes · 279 comments

@riverford: Over 40 years of getting veg picked and boxes sold, packed and delivered, I have experimented with performance-related pay, or “piece work” as it is known in th

Over 40 years of getting veg picked and boxes sold, packed and delivered, I have experimented with performance-related pay, or “piece work” as it is known in the fields. I have seen fights over who filled a sack with carrots, had a punch thrown at me when, after two bonus years, no bonus was paid, and witnessed internal politics. If you assume and reward self-interest, that is what you get. I was · 1529 likes · 59 comments

Vittles: Table-scalping

Timi Sotire on the new hosting and tablescaping influencers, for whom food is often an afterthought. Illustration by Jess Nash.

@soilassociation: Sam @thelifelarder and Lily @lilythemaziproject are Ambassadors and recently visited @Groundswell_agriculture festival. Sam led a session unpacking what it mean

Sam @thelifelarder and Lily @lilythemaziproject are Ambassadors and recently visited @Groundswell_agriculture festival. Sam led a session unpacking what it means for an ingredient to be agroecological. In Sam's words it is about the whole picture - it needs to benefit the people, the soil, the ecosystem, be tasty and perhaps fundamentally be affordable and accessible. For Lily @themaziproject this · 50 likes · 1 comments

@soilassociation: ✍️ Sign @riveractionuk's petition to stop Big Chicken choking our rivers.

✍️ Sign @riveractionuk's petition to stop Big Chicken choking our rivers. The UK's rivers are already paying the price for industrial chicken farming. Every year, the UK's poultry industry produces around 3.5 million tonnes of chicken manure. In many areas, there's already more waste than the land can safely absorb, allowing excess nutrients to wash into rivers, fuel toxic algal blooms and deva · 161 likes · 3 comments · #BigChicken #RescueOurRivers

@soilassociation: After years of learning to farm organically, Tristan and Valentina took over @oakcroftorganics. Part of the Soil Association Land Trust, they are stewards of a

After years of learning to farm organically, Tristan and Valentina took over @oakcroftorganics. Part of the Soil Association Land Trust, they are stewards of a land that will be farmed organically in perpetuity. They are part of a growing movement of people fighting for a future where those who come after us inherit more than we did. Nature is in decline. You know it. We know it. Climate change, · 223 likes · 13 comments

Guardian Food & Environment: Avoid rare species and only take what you need: how to forage and save money on your food shopping

<p>While there are fears that people harvesting their food could put pressure on habitats, some ecologists suggest responsible foraging can boost conservation and biodiversity</p><p>Angus Morton crouches behind a cricket pavilion in a London park to snip stinging nettles from an unkempt patch of greenery.</p><p>“They’re so abundant and they’re so good,” says Morton, a regenerative gardener who pops out once a week to forage bits for dinner. “I use them in pesto, tea … I’ve even seen someone putting them in <em>croquetas</em>.”</p> <a href="htt

Greenwashing Scrutiny Coverage: Is eco-friendly retailing just a load of greenwash? - The Guardian

<a href="https://news.google.com/rss/articles/CBMif0FVX3lxTE40dlEwN0FyWVlYVHZSbGV1Ml9XTnZmQ1d5VW5pUERqdGRfSHJEQlhLTmtMNmtPZzVXWVcwN1Q0X3pMNklrZmlvbFBjN0hldVBscTI2ckk4dEhzN2xpRzZ5RlRjSkRtbVNtV3ZpdjdCQkppaTJfQXhPU1hoVDNXdnc?oc=5" target="_blank">Is eco-friendly retailing just a load of greenwash?</a>  <font color="#6f6f6f">The Guardian</font>

Vittles: The Chefs’ Chef w/ Will Gleave

P. Franco, Australia, Bright, Peg, Margate, 40 Maltby Street and the best pasta chef in London.

BBC Food Programme Podcast: Eating Octopus

Since January 2025, thousands of tonnes of common octopus, usually found in the Mediterranean, have been landed by fisherman off the south coast of England. But it’s still not a regular feature on UK menus. In this episode of the Food Programme, Jaega Wise heads to Brixham fish market to find out more about what’s happening, and visits seafood restaurants taking alternative approaches to the challenge. Rockfish owner and chef Mitch Tonks talks her through the difficulties of cooking octopus, and marine ecologist Bryce Stewart at Plymouth University explains why the creature could be here to s

Vittles: Finding Madhukar

An acid reflux Harrow special, by Jonathan Nunn

@farmerama_radio: @betterfoodtraders supports independent sustainable food retailers, campaigns on structural issues like business rates, and engages with UK policy debates on fo

@betterfoodtraders supports independent sustainable food retailers, campaigns on structural issues like business rates, and engages with UK policy debates on food security, procurement, and horticulture support. They work with all kinds of businesses, from market stalls and veg box schemes to shops and bakeries, providing training, peer learning and advice. Listen to our interview with excecutive · 46 likes · 0 comments

Guardian Food & Environment: Whey to go! Could the cheese byproduct heat our homes and fuel our cars?

<p>British cheesemakers have struggled to find a use for the 95,000 tonnes of salty whey they produce every year. But researchers may have come up with a solution</p><p><strong>Name:</strong> Whey.</p><p><strong>Age:</strong> As old as milk.</p> <a href="https://www.theguardian.com/food/2026/aug/03/whey-cheese-byproduct-alternative-fuel">Continue reading...</a>

@vittlesmagazine: Vittles x Mam Sham - The Influencer Issue. Coming soon 29/7/2026 👀

Vittles x Mam Sham - The Influencer Issue. Coming soon 29/7/2026 👀 @mam_sham_ · 550 likes · 26 comments

@vittlesmagazine: Last month, the legendary chef Bill Poon died aged 81, leaving behind an enormous legacy. Poon was one of the defining figures of Chinese food in Britain, becom

Last month, the legendary chef Bill Poon died aged 81, leaving behind an enormous legacy. Poon was one of the defining figures of Chinese food in Britain, becoming one of the first chefs to earn a Michelin star for a Chinese restaurant, and changing how Britain understood Chinese food. But his legacy, as @angelahuii explains in this week’s newsletter, is not restricted to the past, or to restauran · 328 likes · 1 comments

@vittlesmagazine: Vittles presents ‘The Influencers Issue’ OUT NOW!

Vittles presents ‘The Influencers Issue’ OUT NOW! We are all being influenced and we are all influencers. May the circle of influence continue ♻️ To read the whole magazine, you can purchase it via the link in our bio or from all good / bad bookshops. Created & Directed by @mam_sham_ Videography @rockersalmighty Edited @mam_sham_ @rockersalmighty Cast @jonathandnunn @rubens.reubens @abby · 13460 likes · 327 comments

@vittlesmagazine: It’s the weekend so it’s time to tell you where to eat!

It’s the weekend so it’s time to tell you where to eat! In this week’s Six of One, we’ve reached the landmark of 450 recommendations from over 100 writers. Our lead review by @judeinlondon is of the brilliant Deluxe Manna in Tottenham, one of the city’s best Congolese restaurants, where you can get all the greats: pondu, ntaba, malangwa. Elsewhere, @nimbumirch writes about outstanding Sarawak a · 285 likes · 3 comments

@vittlesmagazine: “In Discourses on the Sober Life (Discorsi Della Vita Sobria, sometimes translated as How To Live To 100), Luigi Cornaro told the story of a personal miracle. A

“In Discourses on the Sober Life (Discorsi Della Vita Sobria, sometimes translated as How To Live To 100), Luigi Cornaro told the story of a personal miracle. After decades of overeating and chronic illness – including ‘spices of the gout’, a ‘continual slow fever’ and ‘a stomach generally out of order’ – he’d achieved near-mythical health and longevity through extreme restriction, carefully weigh · 120 likes · 2 comments

@wildfarmed: A week in the regen fields... 👀

A week in the regen fields... 👀 The combines are rolling & Wildfarmed grain is being harvested 🤌 · 156 likes · 5 comments

@riverford: "What shall we have for dinner?" It's the eternal question that dogs the concept of being a grown up.

"What shall we have for dinner?" It's the eternal question that dogs the concept of being a grown up. We're here to answer it! Our brand new cookbook Easy Evenings comes out in October, but you can pre-order now (there's a link in our bio). Pre-orders are so helpful for authors and publishers, as they count towards those important first week sales. What's it about? Exactly what it says on the · 1008 likes · 52 comments

@riverford: Fresh, simple, summery - and packed with goodness, this pea and ricotta pasta is your dinner of dreams from @boroughchef 🫛

Fresh, simple, summery - and packed with goodness, this pea and ricotta pasta is your dinner of dreams from @boroughchef 🫛 You don’t need much, in terms of either ingredients or time, but the flavours pack a punch - our favourite kind of recipe! Serves 2 You’ll need: 200g dried pasta (ditaloni or a similar short variety) 1 shallot, finely diced 2 cloves garlic, finely crushed or grated 150g · 333 likes · 9 comments

@riverford: Tomato ripple ice cream. Would you?

Tomato ripple ice cream. Would you? One of those quirky summer suggestions that we just had to try. We spotted our pals over at @cornishsea_salt giving it a go, and had to create our own version. The sweetness is there but it is the savoury element that makes the balance interesting – delivered by the tomato’s natural umami flavour but also a judicious pinch of salt and a little grassy olive oil · 590 likes · 60 comments

@riverford: Samphire is one of our favourite ingredients - and it's coming to the end of its short season. But here's one simple way to enjoy it, if you need a last hit of

Samphire is one of our favourite ingredients - and it's coming to the end of its short season. But here's one simple way to enjoy it, if you need a last hit of inspiration before it winds up. Samphire's succulent, seaside, mineral tang goes perfectly with scrambled eggs in much the same way that smoked salmon does. Thanks to the coastal environment it grows in, it's mineral rich, notably in iodi · 249 likes · 11 comments

@riverford: Did you spot us on BBC Spotlight yesterday, talking about drought, water (or a serious lack of it) and why it needs to be easier and faster for farmers to get t

Did you spot us on BBC Spotlight yesterday, talking about drought, water (or a serious lack of it) and why it needs to be easier and faster for farmers to get the permissions needed to capture farm water storage, such as irrigation ponds? Thanks to the BBC for drawing attention to this important story. In a matter of weeks, our farm team will be making decisions on which plants to water and which · 1299 likes · 58 comments

Vittles: The Golden Age of British Ice Cream

Cornetto to Magnum: How fifteen influential years changed British culture. Words by Ruby Tandoh. Illustration by Sing Yun Lee.

@soilassociation: Will Best is celebrating 40 years of organic on @manorfarmdorset - and says we ALL need to get better at growing food without chemicals. If we don’t, the future

Will Best is celebrating 40 years of organic on @manorfarmdorset - and says we ALL need to get better at growing food without chemicals. If we don’t, the future looks bleak. But we know it can be done. Climate change, soil degradation and biodiversity loss are accelerating, and the way food is produced and consumed remains a major driver of environmental damage. Sometimes it can feel like there’s · 1813 likes · 71 comments

@soilassociation: Food security should be a national priority like energy and defence.

Food security should be a national priority like energy and defence. Britain's food supply is becoming increasingly vulnerable, and we need to take action in building up UK-wide food security and resilience, but how? Food Security Expert, Professor Angelina Sanderson Bellamy highlighted just how important Sustainable Food Places are in building civil food resilience, and we couldn’t agree more · 288 likes · 8 comments

@soilassociation: Did you know that vegetables need 25ml of rain every week? 🥦

Did you know that vegetables need 25ml of rain every week? 🥦 🌧️ An organic market garden in Cheshire absorbed 30ml of rain in May and that's the most meaningful rain it's had since the end of February. We are in the late summer season now with droughts being declared across the UK and the beginning of August on the horizon. If the extreme weather we’ve had in June and July has shown its devas · 90 likes · 1 comments

Regen Farming & Accreditation News: Dairy Products Market Size to Surpass USD 738.60 Bn by 2035 - precedenceresearch.com

<a href="https://news.google.com/rss/articles/CBMiZ0FVX3lxTFB3cGV6RXVUMmRuVnlWZUstOC0wNmloWGhIZVA1ZUdDcEp2dnJfYkUyM01ZMFU1SW0wSENiTU44eEpxbGtQSU5lS2N6NHFnM2tkeTlwVFJ3SmtXY2lzWVJWS0MtMkRwNUU?oc=5" target="_blank">Dairy Products Market Size to Surpass USD 738.60 Bn by 2035</a>  <font color="#6f6f6f">precedenceresearch.com</font>

BBC Food Programme Podcast: What Happened Next?

Leyla Kazim revisits some of The Food Programme's most memorable stories to ask: what happened next? From 500kg of eels stranded in a holding tank in Gloucestershire and English olive oil being pressed in Lincolnshire, to the future of halloumi in Cyprus following an outbreak of Foot and Mouth Disease, and the impact of global politics on vegetables grown in Africa for UK consumers. Leyla returns to the people behind these stories to hear what happened after the programmes were broadcast. Listen to the original programmes: English Olive Oil https://www.bbc.co.uk/programmes/m002f00zWhy Is Afric

Vittles: 451 Great Restaurants to Try in London

Six of One returns with a fully updated, absolutely stacked Vittles Restaurants map.

Vittles: The chef who invented the modern British Chinese restaurant

Bill Poon was as devoted to his community as he was to changing Britain’s understanding of Cantonese food. By Angela Hui

Guardian Food & Environment: Chicken farms and the reality of food production in Britain | Letters

<p><strong>Richard Griffiths </strong>and<strong> Will Raw </strong>respond to an article by George Monbiot in which he argues that industrial poultry farming is killing our rivers</p><p>George Monbiot is wrong in his belief that chicken farms harm rivers (<a href="https://www.theguardian.com/commentisfree/2026/jul/23/lobbyists-uk-environment-ministers-ecosystems-chicken-poultry-faming">Besieged by lobbyists, will UK ministers protect our ecosystems? No, they’ll chicken out, 23 July</a>). Our farms have no direct contact with the soil and o

@farmerama_radio: On episode 93 of Farmerama, @juliak_s, executive director of @betterfoodtraders, shared how their membership network is supporting sustainable independent food

On episode 93 of Farmerama, @juliak_s, executive director of @betterfoodtraders, shared how their membership network is supporting sustainable independent food traders committed to more equitable relationships with farmers and better decision for people and planet. Find the full interview in our brand new episode #93, available wherever you get your podcasts) · 9 likes · 0 comments · #93,

@farmerama_radio: Introducing the first episode of our 2026 summer series! Farmerama hears from Sam Sivapragasam and Summayah Zannath, part of the core collective at @landinourna

Introducing the first episode of our 2026 summer series! Farmerama hears from Sam Sivapragasam and Summayah Zannath, part of the core collective at @landinournames, about the progress of their Land Project for Black and people of colour. Plus Julia Kirby-Smith, executive director of @betterfoodtraders shares how this membership network is supporting independent sustainable food retailers. Thanks · 12 likes · 0 comments · #93

@vittlesmagazine: “I did not achieve my grand stature without more than occasionally filling my plate with salads of rich mayonnaise and reformed meat. I developed a taste for th

“I did not achieve my grand stature without more than occasionally filling my plate with salads of rich mayonnaise and reformed meat. I developed a taste for this combination as a child, when I enjoyed what I call my mother’s Shit Nineties Salad: hot-pink crab sticks, rolled-up ham, whole spring onions (white parts only!), cooked beetroots, cucumber, gherkins, pickled onions and sliced cheese (oft · 124 likes · 13 comments

@vittlesmagazine: “We are living in the age of protein psychosis. Every supermarket is hawking ‘high-protein’ products, from Lidl’s high-protein tiramisu to M&S’s high-protein sw

“We are living in the age of protein psychosis. Every supermarket is hawking ‘high-protein’ products, from Lidl’s high-protein tiramisu to M&S’s high-protein sweet chilli lentil tortilla chips. Protein brand Grenade has collaborated with Cadbury to create the ‘Creme Egg Flavour Soft Core Protein Bar’; Babybel has launched Mini Babybel Protein, each of which features a whopping 0.8g more protein th · 3482 likes · 113 comments

@vittlesmagazine: “My mother, the best cook I know, rarely made salads. In Cantonese culture, salads and raw dishes in general are regarded as ‘cold’ foods, which upset the body’

“My mother, the best cook I know, rarely made salads. In Cantonese culture, salads and raw dishes in general are regarded as ‘cold’ foods, which upset the body’s internal balance. The fact that I built a career on salads as a culinary artform might be my ultimate Chinese daughter rebellion. The one exception was jellyfish salad – a cold dish of slippery, bouncy and crunchy slivers, tossed with ce · 126 likes · 0 comments

@vittlesmagazine: Vittles #3: The Influencers Issue has arrived! Here is a small teaser of what’s inside: restaurant influencers, microinfluencers, halal influencers back to the

Vittles #3: The Influencers Issue has arrived! Here is a small teaser of what’s inside: restaurant influencers, microinfluencers, halal influencers back to the land influencers, food futurists, food trends, food fairs, the algorithm, the climate crisis, viral ingredients, MFK Fisher, Nigel Slater, Anthony Bourdain, Wagamama, Wetherspoons, Natoora, Xiaohongshu, Salt Bae, Spanish uncles, Eating with · 678 likes · 22 comments · #3:

@vittlesmagazine: “Zylia, a new ‘traditional Greek Cypriot taverna’ was announced earlier this year as the lead stand-alone restaurant in the latest Arcade Food Hall in Covent Ga

“Zylia, a new ‘traditional Greek Cypriot taverna’ was announced earlier this year as the lead stand-alone restaurant in the latest Arcade Food Hall in Covent Garden. No sooner had it been announced, conversations about Zylia among Cypriots were happening both publicly and privately. The main problem was the coverage. Many publications managed to mangle the history and geography of both Cypriot and · 284 likes · 16 comments

@wildfarmed: @Numbertenbakery 🍫

@Numbertenbakery 🍫 Seasonal, locally sourced produce in their July range Ft @katyasbakes @theedinburghbutterco @wildhill.farm Can you hear the calls of a quail alongside the regen oat? “This is a great example of the benefits of farming with nature.” @gay.nigella at @finks.london every weekend… Loganberry & Tonka creme legere turnover 🫐 : @shrub.london & @tibbsfarm @clarence_court are you yol · 96 likes · 3 comments

@wildfarmed: Can we pull @clarence_court for a chat? We hear they wanna get laid. 🥚⁠

Can we pull @clarence_court for a chat? We hear they wanna get laid. 🥚⁠ ⁠ Template link in bio 💚 could we be a match? #sandwiched ⁠ · 28 likes · 2 comments · #sandwiched

@wildfarmed: Something’s fermenting… our love perhaps 😏💚🤪 ⁠

Something’s fermenting… our love perhaps 😏💚🤪 ⁠ ⁠ Template link in bio 💚 could we be a match? #sandwiched ⁠ · 24 likes · 10 comments · #sandwiched

@riverford: Organic farming works hand in hand with nature, and it can open your eyes to some amazing things.

Organic farming works hand in hand with nature, and it can open your eyes to some amazing things. On the advice of Anna David, our sustainability researcher, Guy let this section of land (a non-productive, steep sloped field) go wild, fencing it off, shutting the gate, and letting nature take over. While half the field is pasture, grazed by cattle, this half is now a species rich meadow - and wh · 4929 likes · 149 comments

@riverford: What's the secret to keeping basil fresh in the summer heat? If you're plagued by wilted leaves and black patches, watch on...

What's the secret to keeping basil fresh in the summer heat? If you're plagued by wilted leaves and black patches, watch on... We put three storage methods to the test, and the results may surprise you! Do you have a tried and tested method that you like to use? We'd love to hear it. · 1582 likes · 29 comments

@riverford: Our squash have met across the rows, stretching their vines to cover the bare soil, their roots spreading below ground in search of water to feed the flowering

Our squash have met across the rows, stretching their vines to cover the bare soil, their roots spreading below ground in search of water to feed the flowering and swelling fruit. How many they carry to maturity in late September will depend on rain and our management of the soil – a good drink might double the yield but any water we have left must be saved for higher value crops like raspberries · 482 likes · 25 comments

@riverford: We’re in love with this beautiful summer recipe from @boroughchef - which makes the absolute most of our gorgeous strawberries 🍓

We’re in love with this beautiful summer recipe from @boroughchef - which makes the absolute most of our gorgeous strawberries 🍓 There’s no need to faff in our opinion, when your ingredients are this good. They might be on supermarket shelves all year, but nothing beats British organic strawberries when they’re in season. Simple, seasonal, this is a stunning summer dessert, thank you Beth! 🍓 · 1247 likes · 33 comments

@riverford: 🌿 How to grow a greener garden 🌿 Riverford’s Head of Sustainability Zac Goodall looks at simple ways to grow a more nature-friendly garden, in the first of a

🌿 How to grow a greener garden 🌿 Riverford’s Head of Sustainability Zac Goodall looks at simple ways to grow a more nature-friendly garden, in the first of a new regular series for @wickedleeksmag As Head of Sustainability at Riverford, Zac knows more than a thing or two about the simple choices we can all make, that go on to have cumulative, measurable, positive impacts on the planet. He’s al · 213 likes · 5 comments

Vittles: How to Live to 100

Helena Aeberli looks back at Luigi Cornaro, the first longevity influencer

@soilassociation: What happens when a farmer leaves nature to do its own thing?

What happens when a farmer leaves nature to do its own thing? Andy Bragg from West Town Farm has seen the land transform after moving away from synthetic nitrogen. By working with nature instead of against it, his pastures are teeming with wildlife. Climate change, soil degradation and biodiversity loss are accelerating, and the way food is produced and consumed remains a major driver of environ · 2147 likes · 74 comments

@soilassociation: Alex Gray, Soil Association Ambassador and farmer at Brooksby College shares the progress they have made with their first agroforestry field established in 2021

Alex Gray, Soil Association Ambassador and farmer at Brooksby College shares the progress they have made with their first agroforestry field established in 2021. It is amazing to see how quickly (5 years) nature reintroduces itself through planting more trees, adding diverse species and mindful grazing. He says "this formerly arable field has been transformed into a haven for grassland wildlife, · 85 likes · 3 comments

@soilassociation: It's #WorldBogDay!

It's #WorldBogDay! Proud to play our part in building trust and confidence in UK peatland restoration through independent verification. · 18 likes · 1 comments · #WorldBogDay!

Greenwashing Scrutiny Coverage: The truth behind your $12 dress: Inside the Chinese factories fuelling Shein's success - BBC

<a href="https://news.google.com/rss/articles/CBMiXEFVX3lxTE1leVdGYnoyTHJZRXZsUEdOUVJEWkwxMlk2bTA2ZFRKd2ZfN291MEVlWGpJeGRFR1VBRnF2bGhCeDZmZzFianJXTWVLMmoyYXhWd0V2ai1sZno4OWwy?oc=5" target="_blank">The truth behind your $12 dress: Inside the Chinese factories fuelling Shein's success</a>  <font color="#6f6f6f">BBC</font>

BBC Food Programme Podcast: Inside the Chocolate Crisis

Soaring cacao prices broke all records and then they crashed. Dan Saladino explores the fallout, the impact on farmers, their communities, industry players and chocolate lovers.Produced and presented by Dan Saladino

Vittles: It’s All Greek To Me

How Zylia missed the mark, by Loukia Constantinou. Photographs by Caitlin Isola.

Guardian Food & Environment: Besieged by lobbyists, will UK ministers protect our ecosystems? No, they’ll chicken out | George Monbiot

<p>Industrial poultry farming is killing our rivers. But rather than stop it, the government has been facilitating it. Will Andy Burnham end this ecocide?</p><p>There’s a slightly mean question I often ask British people with an interest in the living world: can you name the environment secretary? I don’t intend to show them up: it’s not them I’m testing. I watch the brows knit, a finger go up, the mouth open and close. “It’s, you know, the one who … no, they went, didn’t they? That other one …” It’s been like this for seven years.</p><p>Why? Because throughout th

Guardian Food & Environment: Food price fears after Europe’s heatwave destroys estimated €2bn of crops

<p>Record June temperatures expected to cut grain harvest by 9m tonnes to its lowest level since 2018 </p><p>The heatwave that <a href="https://www.theguardian.com/environment/2026/jul/09/western-europe-records-hottest-ever-june-as-heatwaves-intensify">swept across Europe in June</a> is estimated to have cost the continent’s grain farmers €2bn (£1.7bn) in lost revenue and destroyed 9m tonnes of crops, sparking concern about the impact on the price of food.</p><p>Coceral, the European cereals and oilseeds trade association, made the estimate for the har

Guardian Food & Environment: ​World largest meat company faces legal challenge over green credentials of $6bn global expansion

<p>Greenpeace petitions Dutch courts to order JBS to disclose how its aims are compatible with responsibilities to climate and human rights</p><p>The world’s biggest meat company, JBS, faces a landmark legal challenge to disclose how its $6bn (£4.5bn) global expansion plan is compatible with responsibilities to the climate, nature and human rights.</p><p>Courts in the Netherlands, where JBS is headquartered, will assess the petition filed by Greenpeace for information on whether the company is compliant with Dutch laws on “duty of care” as well as its own publicly

Vittles: Pushing Protein

Niloufar Haidari on protein psychosis

@farmerama_radio: In the podcast feed this month we're sharing episode 1 of a truly fantastic podcast series by our friends @soilpodcast.

In the podcast feed this month we're sharing episode 1 of a truly fantastic podcast series by our friends @soilpodcast. It's an independent audio documentary series where the story of soil is told by farmers, First Nations custodians, scientists and the communities who are working on the ground to restore health to damaged and degraded soil: essential work for the health of our biodiversity, cli · 18 likes · 1 comments

@vittlesmagazine: “Omek houria is one of Tunisia’s most beloved salads, a fixture of countless lunch tables, wedding buffets and restaurant menus. As a child, I couldn’t stand it

“Omek houria is one of Tunisia’s most beloved salads, a fixture of countless lunch tables, wedding buffets and restaurant menus. As a child, I couldn’t stand it. My mother tried to convince me that the carrots were good for my eyesight, but that argument got her nowhere. My grandmother had a better strategy: she told me that omek houria would make me beautiful like a fairy. The fairy comes from on · 138 likes · 3 comments

@vittlesmagazine: “As far as salads go, panzanella is gutsy and robust. The bread soaks up the tomato juices and vinegar like a sponge, transforming into one of the food world’s

“As far as salads go, panzanella is gutsy and robust. The bread soaks up the tomato juices and vinegar like a sponge, transforming into one of the food world’s great textures: crisp-gone-soft (I think also of Cantonese sweet and sour pork balls; a duck-fat roast potato smothered with gravy; rouille-smeared croutons slowly dissolving into bouillabaisse). This version takes the spirit of panzanella · 125 likes · 4 comments

@wildfarmed: Hot sliced loaves in your area. Link in bio for hook ups 💚 #sandwiched

Hot sliced loaves in your area. Link in bio for hook ups 💚 #sandwiched · 363 likes · 23 comments · #sandwiched

@wildfarmed: It’s a love-hate kinda situationship. Off & on again these two! Will it last??⁠

It’s a love-hate kinda situationship. Off & on again these two! Will it last??⁠ ⁠ Template link in bio 💚 could we be a match? #sandwiched ⁠ · 70 likes · 3 comments · #sandwiched

@wildfarmed: Would you date this Sourdough with benefits? 😘⁠

Would you date this Sourdough with benefits? 😘⁠ ⁠ Template link in bio 💚 could we be a match? #sandwiched · 71 likes · 7 comments · #sandwiched

@riverford: Guy's News: Longing for Devon drizzle

Guy's News: Longing for Devon drizzle Some fine hay has been made & most crops & pickers are showing surprising resilience but as the heat rises each day, it's hard to avoid a sense of impending doom. After 3 inches of rain in June we were confident we had enough water to see us through to the autumn rains, but this is no normal summer – with persistent dry easterly winds, 3 months of temperature · 832 likes · 39 comments

@riverford: The perfect summery snack, and we won't hear otherwise: radish, bread, butter, salt. The butter must be cold and the sea salt flaky. Eat with earl grey in the m

The perfect summery snack, and we won't hear otherwise: radish, bread, butter, salt. The butter must be cold and the sea salt flaky. Eat with earl grey in the morning or white wine in the evening. Simple. 1 bunch of radishes good bread cold butter flaky sea salt Wash and scrub the radishes. Bread, butter, radish, salt, bite. Bread, butter, radish, salt, bite……..😋 · 286 likes · 20 comments

@riverford: If you think that courgettes are bland, allow us to change your mind.

If you think that courgettes are bland, allow us to change your mind. This dish is packed with bold Middle Eastern flavours and sings with summer vibrancy all the way through. Hasselbacking the courgettes and rubbing the harissa oil into each crack can be a bit time consuming, but you won’t regret it. These courgettes are great to eat on their own, and serving them on top of the light, lemony · 4379 likes · 89 comments

@riverford: The tastiest tomatoes are ripening in our polytunnels right now! 🍅

The tastiest tomatoes are ripening in our polytunnels right now! 🍅 Once they’re picked, they’re on your doorstep in 24 hours - no wonder they taste so good when they arrive! Nothing says summer like gorgeous, fresh tomatoes - we love them simply served with cucumber (grown in the tunnels just next door), some torn mozzarella and basil, a sprinkle of salt and a good glug of olive oil and balsamic · 291 likes · 4 comments

@soilassociation: Zoe Carter from @groundschool_ reflects with Tom Walker @tomthefoodchampion from @hackneyschooloffood about the sessions at @groundswell_agriculture in the Grou

Zoe Carter from @groundschool_ reflects with Tom Walker @tomthefoodchampion from @hackneyschooloffood about the sessions at @groundswell_agriculture in the Groundschool tent. Topics covered include how to get chefs to feel inspired to use different ingredients that are easier to grow in our changing climates or have a different nutrient profile. How to grow and use perennial foods, apparently ther · 31 likes · 0 comments

@soilassociation: How do people actually learn to farm regeneratively and agroecologically? According to Ambassador Zoe Davies from @cartercookery @groundschool_ its about getti

How do people actually learn to farm regeneratively and agroecologically? According to Ambassador Zoe Davies from @cartercookery @groundschool_ its about getting out on the land, getting hands in the soil and getting stuck in. Alex Gray, who is also an ambassador, is teacher at Brooksby College agrees and he gets his students - from farming to tourism to catering - involved in regenerative farmin · 10 likes · 0 comments

@soilassociation: We asked artist @freddieyauner to help us get our petition to Westminster - and he definitely delivered 🚜

We asked artist @freddieyauner to help us get our petition to Westminster - and he definitely delivered 🚜 Over 65,000 of you signed our petition to cut the chemicals from our food and fields, and ban glyphosate as a pre-harvest desiccant. The UN have declared glyphosate a probable carcinogen - and farmers need the government’s help to move away from it. The tractor may be tiny - but the issue · 184 likes · 8 comments

@soilassociation: Are you ready to turn the momentum on organic into market growth?

Are you ready to turn the momentum on organic into market growth? Join brands, retailers and producers at Soil Association Certification’s Organic Trade Conference on 15 October for one of the biggest events in the organic calendar. Get ready for: 🎯practical, actionable workshops on PR, brand collabs, nailing your buyer pitch 🛒hear what retailers, journalists and government think of organic · 30 likes · 0 comments

Regen Farming & Accreditation News: UK arable farmers face £2.3B cumulative losses as extreme weather reshapes ingredient supply - Food Ingredients First

<a href="https://news.google.com/rss/articles/CBMigwFBVV95cUxNcjJNS0k2NGhTVWdCWmRhcmhlMm1LYmtYX3A2aUxzajIzTlNYaFRPYlhxMjkwb0JVY3B3aGlqc3dfelU5RXN4TXhzbkRNbGRkTlVBa3g2U2c3MEJub2lOQ2xmWTdtNm05d3JhUHY0VnFzQnEtUTZHeEg0Y3BqZl9OaXctdw?oc=5" target="_blank">UK arable farmers face £2.3B cumulative losses as extreme weather reshapes ingredient supply</a>  <font color="#6f6f6f">Food Ingredients First</font>

BBC Food Programme Podcast: How Pistachios Took Over

They’re in your chocolate, your gelato, even your coffee - pistachios seem to be everywhere at the moment - bolstered by the craze for Dubai Chocolate. In this episode Leyla Kazim asks what happens when the world seems to fall in love with one ingredient. She explores how the United States came to overtake traditional producers in the Middle East to become the world's largest pistachio grower, and hears about the nut's long history in countries such as Iran from Iranian-American food writer Anna Ansari. Meanwhile, Honey & Co.'s Sarit Packer and Itamar Srulovich demonstrate how versatile pi

Vittles: acid reflux - the influencers edition

the kayfabe influencer economy, by Jonathan Nunn

Greenwashing Scrutiny Coverage: BBC Group Annual Report and Accounts 2025/26 - BBC

<a href="https://news.google.com/rss/articles/CBMijAFBVV95cUxObWZleVJ3ZC1fT1BHcmJNcm9TVWsxLVllSTNDU0doa0poTUxheEtBdFdBazBuVG5sYThyRTRBcmU3eWdWa2JDSERCZDYtemltbnE5bXllSUp0amNfWEVKRFVrZUJxQmdaRDVoSTlPWm4tU3MxWVhMcXU0Y0s5VnIzZTJaaTJoeDdoNjlCWQ?oc=5" target="_blank">BBC Group Annual Report and Accounts 2025/26</a>  <font color="#6f6f6f">BBC</font>

Greenwashing Scrutiny Coverage: BBC Annual Report & Accounts 2024/25 - BBC

<a href="https://news.google.com/rss/articles/CBMijAFBVV95cUxQNVE3NDNiN0h3dUM0S1UxQTI4OXRfTFJ0TnhENDVTVlBmbldEcjNxV1lTREx6VHY5V2V6ZWVKU1lIUlZSUENnNURNWHJrcmdRXzg1WFJqNnQ3NkppRUU2Sl9mZVI3Vmc2aERma3YtaUpxWXdhZUhRUjNoTFJGMUx1Q1lXcE42azVXQVU4aw?oc=5" target="_blank">BBC Annual Report & Accounts 2024/25</a>  <font color="#6f6f6f">BBC</font>

Regen Farming & Accreditation News: Grupo Bimbo makes strides with regenerative agriculture - Food Business News

<a href="https://news.google.com/rss/articles/CBMipgFBVV95cUxQTUo1MUVwbGNHVnlzRkl0MnlKd0J0a0NBc3JFNTgxb2h6YUNCWG1MaHNsdllRZ2ZpWURvTlRqcXpRc09HckFWRmtOMzAzdDRSME5rd2UzcU1rZTBqX2Z5TDJHZUlwMXd4X1lLYnBKbHNaSWpCT2ZKeUxDSHdRWUFZd0JMSlZmYlNDUjBiNkJBd2praTd4QkM4MURFeFZ4RjNhaDlubjh3?oc=5" target="_blank">Grupo Bimbo makes strides with regenerative agriculture</a>  <font color="#6f6f6f">Food Business News</font>

Vittles: Big Salad! A Vittles Summer Cooking Supplement

Four recipes for main course salads by Boutheina B. Salem, Hetty Lui McKinnon, Nick Bramham and Paris Rosina.

Vittles: Nick Bramham’s Roast Chicken 'Nduja Panzanella

Juicy crispy chicken and fiery Calabrian chilli paste enliven this main dish take on the classic Tuscan tomato and bread salad. Words by Nick Bramham. Photos by Emli Bendixen.

Vittles: Paris Rosina's Charred Mortadella Olivier Salad

A fresh and luxurious take on the classic diced vegetable, meat and mayonnaise salad. Words by Paris Rosina. Photos by Emli Bendixen.

Vittles: Hetty Lui McKinnon's Sesame & Celery Noodle Salad

A vegan reinvention of cold Cantonese jellyfish salad, with slippery glass noodles, fried tofu and crisp celery. Words by Hetty Lui McKinnon. Photos by Emli Bendixen.

Vittles: Boutheina B Salem’s Omek Houria

Sweet-sharp Tunisian carrot salad garnished with tuna, eggs and olives, and served with crusty bread. Words by Boutheina B Salem. Photos by Emli Bendixen.

@riverford: News from the farm: Healthy soil, plants and humans - Hannah Neville Green, Nutritional Therapist

News from the farm: Healthy soil, plants and humans - Hannah Neville Green, Nutritional Therapist This week I’ve been making kimchi with our pointed cabbages, carrots, radishes, and spring onions. It still amazes me how the naturally occurring bacteria found on the vegetables kickstart the fermentation process that transforms them into such a tasty condiment. It’s a beautiful thought: microbes fr · 231 likes · 2 comments

@soilassociation: 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 consume

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 major driver of environmental damage. Sometimes it can feel like there’s nothing any of us can do. Yet, history tells us that when people get together – passionate, brave, won’t-take-no-people – they can change everything. We’r · 31 likes · 0 comments

@vittlesmagazine: At Jeju Pork & Noodles, a small, 16 seater jokbal specialist, Youngchang Lee and Hyun Jung are making the case for bringing the coals back to New Malden. The co

At Jeju Pork & Noodles, a small, 16 seater jokbal specialist, Youngchang Lee and Hyun Jung are making the case for bringing the coals back to New Malden. The couple wanted to introduce Jeju pork dishes to Britain using the breeds of pigs that helped bring them into existence (during the 50s and 60s, Irish missionary priest Fr. Patrick McGlinchey helped kickstart the Jeju pork industry by crossbree · 230 likes · 5 comments

@riverford: What makes the perfect strawberry? If they're passing Maddie's test (Guy's farm manager at @baddafordcollective ), they need to taste good, look good, and be re

What makes the perfect strawberry? If they're passing Maddie's test (Guy's farm manager at @baddafordcollective ), they need to taste good, look good, and be resilient to drought and wet weather, given our ever more unpredictable climate. Or as she puts it, they've got to be 'sexy AND strong.' 🍓 Growing strawberries in soil (rather than on tables, undercover), is pretty unusual - Guy thinks th · 312 likes · 3 comments

@soilassociation: @groundswell_agriculture has always been a place to exchange ideas, challenge assumptions and learn from one another. But perhaps what makes it so special is th

@groundswell_agriculture has always been a place to exchange ideas, challenge assumptions and learn from one another. But perhaps what makes it so special is the sense of possibility it creates. That spirit was perfectly captured in Soil Association's final event, when author and founder of the Transition movement, @robhopkins5085 invited us to take a journey to 2036. Through imagination, humour · 26 likes · 2 comments · #groundswellfestival #regenerative #agroecologicalfood #organic

@riverford: Simple summer eating at its very best ☀️

Simple summer eating at its very best ☀️ This dessert cooks while you're eating your mains, and if the BBQ's lit anyway, it's so low stress. In-season stone fruit doesn't need much - the heat pushes them over the line into something soft, sweet and smoky. It would work beautifully with apricots, and peaches too. Our @riverfordfieldkitchen head chef Lewis adds a sprinkle of fragrant thyme and bro · 634 likes · 20 comments

BBC Food Programme Podcast: Howzat? The Story of the Cricket Tea

Chef and broadcaster Romy Gill heads to the pavilion to explore cricket's relationship with food. She discovers that the supposedly British institution of the cricket tea was in fact a tradition imported from Australia in the 1880s. She visits Lord's - the Home of Cricket - and is given access to the kitchens to watch tea being prepared as well as receiving a tour of the Lord's museum to look through their culinary archives. She's made to feel welcome by the BBC Test Match Special team and reminisces over her own childhood cricket teas growing up in West Bengal in India. Romy explores the

Vittles: New Malden’s new era

The restaurant single-handedly justifying the trip to London’s Koreatown, by Jonathan Nunn. Photographs by Caitlin Isola.

@soilassociation: Alex Gray, Soil Association Ambassador, gives an overview of how they have incorporated pigs into their agroforestry system at Brooksby College. From how they c

Alex Gray, Soil Association Ambassador, gives an overview of how they have incorporated pigs into their agroforestry system at Brooksby College. From how they created the woodland, to protecting trees, to raising young weaning piglets. There is really helpful information for anyone considering adding pigs to their system. **WARNING** really cute shots of piglets running around in the woodland · 37 likes · 1 comments

@wildfarmed: REGEN SCONE! Then cream, then jam? @nationaltrust

REGEN SCONE! Then cream, then jam? @nationaltrust @buttered_____ regen lemon & raspberry tart ❤️‍🔥🍋 Hand tie dyed print from design legend G 🔥 I wonder what’s in our Groundswell postbox? 📮 hand made key chain from a regen crew fan 💚💚 60 whole bags!! @joycecountrybakery ‘s biggest flour order to date 💚💚 nature is loving this. Shout out to the Cherry family for bringing together regen · 122 likes · 7 comments

@riverford: Yesterday we shared a super simple tzatziki recipe - today we're using up the cucumber juice in a refreshing, no-waste mocktail.

Yesterday we shared a super simple tzatziki recipe - today we're using up the cucumber juice in a refreshing, no-waste mocktail. If you're a fan of cucumber, this is definitely for you - it's a lovely way to make the most of the excess water that you don't want thinning out your dip. Make sure you leave your cucumbers unsalted after grating them - salt helps draw the moisture out faster, but u · 568 likes · 11 comments

@soilassociation: Hen Curtis, organic beef and sheep farmer from West Emlett, Devon talks to us about trees on her farm, her connection to the early days of the Soil Association

Hen Curtis, organic beef and sheep farmer from West Emlett, Devon talks to us about trees on her farm, her connection to the early days of the Soil Association - and goldfinches. 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 major driver of environmental damage. Sometimes · 82 likes · 2 comments

@wildfarmed: What do you love about @groundswell_agriculture ?

What do you love about @groundswell_agriculture ? Masks from the iconic @freddieyauner 🪩 · 163 likes · 20 comments

@riverford: Stop buying supermarket tzatziki. It's so easy to make, and incomparably more delicious. Dip, dollop and devour - it's one of our favourite summer sides.

Stop buying supermarket tzatziki. It's so easy to make, and incomparably more delicious. Dip, dollop and devour - it's one of our favourite summer sides. We made ours with our new-season mini cucumbers. Their flavour is sensational - have you given them a go yet? Worried about wasting the juice? We've got a cooling, no waste mocktail to share with you tomorrow...👀 Serves 2 You'll need: 1 c · 826 likes · 17 comments

Regen Farming & Accreditation News: Every green Michelin star restaurant in the UK and Ireland - The Caterer

<a href="https://news.google.com/rss/articles/CBMif0FVX3lxTE5ZSnF4enI4b3NkNnRDcVZVaWZ1anM2T3Q2OURMdWFTaHUzWnEzZ0ZPODBrOUFEeTJaOWVhcG9Gb1RJVkRlblZiWjhrbWJnaDJHYTU2dXMtMm0xV1duek5XaElxUlJieExVemw4ZlpLemF3TDd4N0c3eUJYbnhYRVk?oc=5" target="_blank">Every green Michelin star restaurant in the UK and Ireland</a>  <font color="#6f6f6f">The Caterer</font>

Regen Farming & Accreditation News: Smart agriculture - statistics & facts - Statista

<a href="https://news.google.com/rss/articles/CBMiZkFVX3lxTE0wRlhpem02RFlLSDFPem0xTGlkdHBhTXR4T2gzMm9BQTVBUnF4MXRaRlo2VF93TndDMWtYUnZFWEZvejNnY2daUl9UZnZJcF9tWmE0QVVXd3I5cElFTzVicGFra2Y3UQ?oc=5" target="_blank">Smart agriculture - statistics & facts</a>  <font color="#6f6f6f">Statista</font>

@vittlesmagazine: @ziadhalub of @logmaldn on the tradition of attars in Basrah, and the lineage of familial spice blends

@ziadhalub of @logmaldn on the tradition of attars in Basrah, and the lineage of familial spice blends You can listen to the whole podcast at your usual podcast places or on YouTube via the link in our bio. Host @adamcoghlan Producer @dearlovelucy Video @zeeeeeea Editing @callumwinter Location @young_space__ · 383 likes · 15 comments

@vittlesmagazine: As of March this year, it is now mandatory for all councils across the country to recycle food waste. This is part of the UK’s commitment to a UN Sustainable De

As of March this year, it is now mandatory for all councils across the country to recycle food waste. This is part of the UK’s commitment to a UN Sustainable Development Goal to halve food waste by 2030 (the average household in the UK wastes about £1,000 worth of food every year.) But what happens to food waste once it is collected? To find out more @imogenwk shadowed the team at Wearside Servic · 229 likes · 4 comments

@riverford: Anyone else just too hot to cook? We're making no-churn ice cream instead. A much better idea...

Anyone else just too hot to cook? We're making no-churn ice cream instead. A much better idea... Cherry and chocolate is a classic combo, and this soft-scoop ice cream doesn’t require any tedious churning. Switch the cherries for strawberries, raspberries, blackberries or blueberries instead if you like. Just adjust the garnishes to compliment. You'll need: 250g fresh cherries 1 lemon 140g cast · 550 likes · 20 comments