The creation of the modern loaf is an industrial process that uses a cocktail of artificial ingredients - but for taste, bite and goodness, nothing beats the old ways. Laura Sevier meets a baker bidding to become the saviour of our daily bread
Only a few years ago, stories about Whole Foods Market became famous for their poetic quality, as journalists waxed lyrical about how the fresh, organic fruit in their stores was proof that you could be a successful business while remaining environmentally friendly. Last year, however, sustained questioning by consumers and regulators alike saw the shine come off the company’s glossy image.
The Ecologist September 2004 issue caused a sensation with its report on supermarkets: From the chemicals in a bagged salad to the destruction of local shops the report reveals all the facts the supermarkets don't want you to know...
No European country is as reliant on supermarkets for its food shopping as Britain. It is no coincidence that the UK also has the worst eating habits in Europe.
Wander down the meat aisle of any supermarket and you will find mountains of chicken being sold at unbelievably cheap prices. The real reasons for this cannot be found on the label.
In the second part of our adaptation of Fatal Harvest’s iconoclastic analysis of agribusiness propaganda, The Ecologist reveals the real cost of industrial food.