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The Lockdown Chef - Volunteering In a Pandemic

Throughout lockdown, thousands of people have volunteered to support those most impacted by the pandemic. We talk to one of these volunteers, Andrea Zick, who has been cooking plant-based meals at Lewisham Irish Community Centre.

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The Lockdown Chef - Volunteering In a Pandemic

Throughout lockdown, thousands of people have volunteered to support those most impacted by the pandemic. We talk to one of these volunteers, Andrea Zick, who has been cooking plant-based meals at Lewisham Irish Community Centre.

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Fishy Business: London’s Endangered Eels

Once so popular we named our mag after it. But where have all the eels gone? Ruth Westcott and Will de Montmollin rev-eel all.

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Fishy Business: London’s Endangered Eels

Once so popular we named our mag after it. But where have all the eels gone? Ruth Westcott and Will de Montmollin rev-eel all.

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Sitopia: How food can shape our future

How does food shape our cities? Carolyn Steel, London-based architect, lecturer, author of Hungry City (2008) and, her latest offering, Sitopia (2020) shares insight into their intrinsic link and how lockdown has sown seeds of change.

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Sitopia: How food can shape our future

How does food shape our cities? Carolyn Steel, London-based architect, lecturer, author of Hungry City (2008) and, her latest offering, Sitopia (2020) shares insight into their intrinsic link and how lockdown has sown seeds of change.

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Cutting cola to cool the planet: on sugar and the climate emergency

Humanity’s love affair with soft drinks is having an insatiable impact on our climate and wild ecosystems. Here, Sustain’s climate and health campaigners argue that turning our back on Big Soda could be one of the easiest ways to reduce our environmental footprint.

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Cutting cola to cool the planet: on sugar and the climate emergency

Humanity’s love affair with soft drinks is having an insatiable impact on our climate and wild ecosystems. Here, Sustain’s climate and health campaigners argue that turning our back on Big Soda could be one of the easiest ways to reduce our environmental footprint.

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Coffee with a Conscience

Choosing between a latte and a flat white is often enough decision making for first thing in the morning, but what about the ethics? Lisa Harris explores the realities of coffee with a conscience.

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Coffee with a Conscience

Choosing between a latte and a flat white is often enough decision making for first thing in the morning, but what about the ethics? Lisa Harris explores the realities of coffee with a conscience.

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The Mayoral Election: Our good food vision

Ahead of May’s Mayoral Elections, London Food Link Coordinator (and ‘Eel Editor) Sarah Davenport outlines steps the next Mayor should take to ensure a healthy, sustainable and ethical food system for all Londoners.

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The Mayoral Election: Our good food vision

Ahead of May’s Mayoral Elections, London Food Link Coordinator (and ‘Eel Editor) Sarah Davenport outlines steps the next Mayor should take to ensure a healthy, sustainable and ethical food system for all Londoners.

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Radical ways to save our seas

Should we pay our fishermen to stop fishing? Would a ban on selling red-rated fish save marine species from extinction? Tania Han floats some radical ideas for a sustainable fish future.

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Radical ways to save our seas

Should we pay our fishermen to stop fishing? Would a ban on selling red-rated fish save marine species from extinction? Tania Han floats some radical ideas for a sustainable fish future.

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Urban Food Fortnight: Reconnecting people and planet

After eight years of celebrating the people growing, making, cooking and saving food in the capital, Sarah Davenport looks deeper at the motivation behind Urban Food Fortnight and how it is helping to change our food system for the better.

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Urban Food Fortnight: Reconnecting people and planet

After eight years of celebrating the people growing, making, cooking and saving food in the capital, Sarah Davenport looks deeper at the motivation behind Urban Food Fortnight and how it is helping to change our food system for the better.

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The Future of Food

Two decades since the charity behind the Jellied Eel was formed, we hand over to Kath Dalmeny, head of Sustain and member of the London Food Board, to hear what’s been ticked off the ‘to do’ list and what still needs to be done.

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The Future of Food

Two decades since the charity behind the Jellied Eel was formed, we hand over to Kath Dalmeny, head of Sustain and member of the London Food Board, to hear what’s been ticked off the ‘to do’ list and what still needs to be done.

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Sexism, inflexibility, and low pay: Why women chef numbers are dwindling

London’s restaurant scene is thriving. But many chefs in the sector are struggling, and here Francesca Nicol shows how women are bearing the brunt of it.

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Sexism, inflexibility, and low pay: Why women chef numbers are dwindling

London’s restaurant scene is thriving. But many chefs in the sector are struggling, and here Francesca Nicol shows how women are bearing the brunt of it.