Food and Farming

A special investigation from Andrew Wasley, Alexandra Heal and Lucy Michaels in London, Dominic Phillips, André Campos and Diego Junqueira in Sao Paulo and Claire Smyth in Belfast.

Research from the University of Leeds, in England, and the University of Veracruz, in Mexico, concludes shoppers have to get past 'ick factor'.

There are one billion chickens raised and killed for food per year in the UK - 95 percent of them are reared on intensive factory farms.

Industrial, imperial food systems have reduced food to a commodity, to 'stuff' that can then be constituted in the homogenised lab.

Key environmental organisations are coming together and supporting plant-based diets as a powerful tool to combat climate change.

UK greenhouse gas emissions could be cut by up to 8.4 percent a year by swapping red meat to plant-based just once a week.

The best solution to the compound crises of climate, biodiversity and soil depletion is to simply stop eating animals.

At a debate organised by the Food Ethics Council the jury favoured a tax on ultra-processed foods over a tax on meat.

Archaeologists, historians and anthropologists have an important role to play in the decision-making around how we build a sustainable food future.

A thoughtful, healthy and sustainable food system can only come when communities are empowered to make decisions for themselves.

Intensive agriculture's role in the destruction of symbiosis is well-documented and cannot be ignored any longer.

Everything that we eat comes with some level of environmental cost - however some foods are undoubtedly better than others.

Intensive agribusiness is causing a global decline in insect populations with serious consequences for humans and the rest of nature.

A fungus has developed multiple-drug resistance and is rapidly spreading across the globe.

The UK can convert animal farmland to forest and still grow enough protein as well as help combat climate change, Harvard research shows.