What we eat and how we produce it are also to blame for climate change. Food and agriculture contribute to damage the climate with unimaginable and upsetting amounts of greenhouse gases that harms the ecosystem and all of us. Things must change, quickly. Let’s sign Slow Food’s appeal Slow Food launched an appeal in six
Red lentil rissoles are quick and easy to prepare. They’re delicious when fresh-baked.
Men who ate contaminated food when they were teenagers have increased risk of becoming infertile. That’s what a study conducted on the population of the Faroe Islands reveals.
Tristram Stuart‘s career as a writer took a new turn when his focus turned to the topic of food waste. With the sensitivity of an environmentalist, knowledge of an academic and passion of an explorer he has dived head first into the subject, writing articles for The Guardian and organising a rally in Trafalgar Square
Once cooked, brush the pumpkin with chestnut honey to enhance the taste of your recipe.
A recipe that includes a healthy, tasty and sustainable ingredient: hemp.
A great source of antioxidants, oranges fight free radicals and boost your immune system and metabolism.
This apple and yogurt cake is prepared with a layer of apples in the bottom of the pan and the dough on top. Once cooled, turn it upside down and sprinkle with chopped pistachios.
Cinnamon is a winter sweet, sharp and unmistakable spice rich in antioxidants and useful to tackle diabetes.
This pumpkin bread is perfect for breakfast or with tea in the afternoon. You can also toast it and spread marmalade on it.
