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Swimming Upstream: The Impact of Farmed Salmon

Jed Coiley explores why farmed salmon might not be the sustainable option it’s often touted to be.

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Swimming Upstream: The Impact of Farmed Salmon

Jed Coiley explores why farmed salmon might not be the sustainable option it’s often touted to be.

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Roots To Work: The Good Food Educator

Ellie Costigan chats with Kim Smith about how she began her career in food and what it’s like working for sensory food education initiative - TastEd.

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Roots To Work: The Good Food Educator

Ellie Costigan chats with Kim Smith about how she began her career in food and what it’s like working for sensory food education initiative - TastEd.

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Roots To Work: The Kitchen Gardener

Ahead of the launch of a new recipe feature from The Urban Kitchener Gardener, Jed Coiley finds out more about the portfolio career of Tom Moggach.

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Roots To Work: The Kitchen Gardener

Ahead of the launch of a new recipe feature from The Urban Kitchener Gardener, Jed Coiley finds out more about the portfolio career of Tom Moggach.

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Roots to Work: The Muesli Magnate

In 1975 Alex Smith found £2 in the street and used it to take a van to collect waste veg from stalls in New Covent Garden Market. Forty-five years on his business, Alara, is the largest organic muesli producer in the country. We catch up with Alex and hear about his journey.

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Roots to Work: The Muesli Magnate

In 1975 Alex Smith found £2 in the street and used it to take a van to collect waste veg from stalls in New Covent Garden Market. Forty-five years on his business, Alara, is the largest organic muesli producer in the country. We catch up with Alex and hear about his journey.

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Restaurant Response: London's restaurants on a social mission

Annie McBay and Emma Weatherill talk to three of the captial's good food restaurants on a mission, to see how they have adapted to Covid-19.

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Restaurant Response: London's restaurants on a social mission

Annie McBay and Emma Weatherill talk to three of the captial's good food restaurants on a mission, to see how they have adapted to Covid-19.

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Roots to Work: The Community Creator

Amongst many other things, Urban Food Award winner Jacqui Shimidzu runs the Hill Station — a community café, shop and exhibition space that has become an outlet for community change and creativity.

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Roots to Work: The Community Creator

Amongst many other things, Urban Food Award winner Jacqui Shimidzu runs the Hill Station — a community café, shop and exhibition space that has become an outlet for community change and creativity.

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How to reconnect with the urban landscape through foraging

Emma Latham Phillips explores the world of urban foraging, with a few pointers on why, where and how you can start to explore the wonders of the forage.

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How to reconnect with the urban landscape through foraging

Emma Latham Phillips explores the world of urban foraging, with a few pointers on why, where and how you can start to explore the wonders of the forage.

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Thames Invasion

One man is doing more to tackle the problem of invasive crayfish species than anyone - a generous-spirited Londoner who Sam Sinha met on his 400-mile delivery run.

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Thames Invasion

One man is doing more to tackle the problem of invasive crayfish species than anyone - a generous-spirited Londoner who Sam Sinha met on his 400-mile delivery run.

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Transforming meals on wheels: lessons from Milan

A visit to Milan’s meals on wheels has left Simon Shaw with some ideas for how we can enhance our own meal delivery service here in London.

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Transforming meals on wheels: lessons from Milan

A visit to Milan’s meals on wheels has left Simon Shaw with some ideas for how we can enhance our own meal delivery service here in London.

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Roots to Work: The Effervescent Entrepreneur

After spending years working across the food and drink industry, including here at Sustain, avid anthropologist, Duncan O’Brien decided to put real ingredients back at the heart of soft drinks. With a mission to create sodas with soul he co-founded Dalston’s Drinks company, right here in London.

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Roots to Work: The Effervescent Entrepreneur

After spending years working across the food and drink industry, including here at Sustain, avid anthropologist, Duncan O’Brien decided to put real ingredients back at the heart of soft drinks. With a mission to create sodas with soul he co-founded Dalston’s Drinks company, right here in London.