To mark the start of Fairtrade Fortnight new research shows that 26% of Brits never think about who produces their food and almost half of us are unaware of exploitation in the food chain.
A poll by The Grocer finds that 38% of 18-24 year olds are worried about the environmental impact of eating meat.
This year the Fairtrade Foundation is asking people to ‘come on in’ to Fairtrade. The charity is urging everyone to create events from banquets to bake-offs to spread awareness about Fairtrade.
Last chance to nominate your food heroes for this year’s BBC Food and Farming Awards. The nominations will close on 29 January.
Experts in farm investment predict that it is ‘highly probable’ that meat will go the same way as tobacco, carbon and sugar. The Farm Animal Investment Risk and Return (FAIRR) Initiative believe that it won’t be long until governments across the world will decide to put a levy on meat.
Compassion in World Farming have visited Italian dairy farms and discovered the cruelty behind Parmigiano Reggiano (also known as parmesan) and its sister product Grana Padona cheese. The investigation discovered zero-grazing systems with cows permanently kept indoors.
The document contains wise words and inspiration from GreenCook Food Waste Ambassadors in the UK and Netherlands. These are networks of skilled and passionate food professionals, who have a wealth of knowledge about the industry. They share their advice on how to create more sustainable dishes whilst curbing food waste.
This fact sheet looks at leading and managing the people involved in your community café. It suggests some simple things you can do to build a strong team and motivate everyone.
This fact sheet looks at managing and planning finances, taking into account some of the particular challenges faced by community cafés. It suggests some simple things you can do to improve your financial position, and recommends extra information if you want more detail.
This September, London will feast on the fabulous local produce being grown, produced and cooked on its doorstep.
The second in an series of fact sheets produced by Ethical Eats and Making Local Food Work to help new and existing community cafés get to grips with the basics of running a successful enterprise. This fact sheet looks at your menu and ingredients. It suggests ways to serve up delicious, local and sustainable food whilst keeping prices affordable. It also suggests ways to keep food waste in check.
This is the first in a series of fact sheets produced by Ethical Eats and Making Local Food Work to help new and existing community cafés get to grips with the basics of running a successful enterprise. This fact sheet looks at marketing and promotion. It suggests some simple things you can do to attract new customers and keep them coming back, and recommends further reading if you want to go into an issue in more detail.
Londoners are being challenged to vote for the pub they think is the greenest in London, with almost 50 of the capital's pubs in the running for this award.
This handy guide aims to provide practical advice on how to implement positive changes within established restaurants, cafés and catering businesses, as well as help encourage those at the start of their culinary career to take food sustainability to the next level.
The competition was run by London's ethical food magazine, The Jellied Eel, together with the Ethical Eats caterers' network, and saw almost 30 of London's eateries offering kids' meals shortlisted.
London's ethical food magazine, The Jellied Eel, together with the Ethical Eats caterers' network, has launched a competition to find the best kids' meal in the capital, with almost 30 of London's eateries on the shortlist.
Restaurants, caterers and hotels are being challenged to provide better breakfasts that are good for diners, farmers, farm animals and the environment.
Breakfast can be a surprisingly complicated affair from a sustainability point of view. Coffee from impoverished farmers in developing countries, pork from low-welfare pigs, eggs from caged hens, tomatoes from hot-houses in Holland, intensively farmed salmon. But Ethical Eats is here to help, with the Better Breakfasts guide, which gives you all the information you need to help your morning menu rise and shine!
London will feast on the fabulous local produce being grown, produced and cooked on its doorstep, with the capital city's first Urban Food Week, 10th to 16th September.
Festival organisers across the UK are being challenged to serve up delicious, healthy and sustainable food to festival-goers, with the launch of a new Good Food for Festivals Guide, published by the food and farming charity Sustain.
This guide shows how festival, event and street-food caterers can serve great food, inspired by the healthy and sustainable food standards of the London 2012 Food Vision. It draws on the practical experience and advice of pioneering event and street-food caterers who are using their dishes to improve the health and wellbeing of visitors, the livelihoods of farmers and other food providers, the welfare of farm animals, the conservation of precious wildlife and fish stocks, and the sustainability of our food system.
By adopting the simple, affordable and effective actions outlined in this guide, many of which are already being taken by some forward-thinking festival organisers, your event can play a part in improving the health and well-being of visitors, the livelihoods of farmers and producers, the welfare of farm animals, conservation of precious wildlife and fish stocks, and the long-term sustainability of our food system.
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Projects & campaigns
Better Hospital Food
Children's Food Campaign
Food and Farming Policy
Food co-ops toolkit
Good Food For London
London Food Link
Planning Food Cities
Real Bread Campaign
Roots to work
Save Our Antibiotics
Sugar Smart UK
Sustainable Fish Cities
Sustainable Food Cities
The Big Dig
Urban Food Fortnight