By now, most of us know that we should be trying to fly less. Travelling by aeroplane accounts for 2% of total global greenhouse gas emissions, and those 39.4 million annual flights pump out toxic nitrogen oxide, cancer-causing exhaust particulates and carbon dioxide; the latter of which absorbs heat and re-emits it back to earth.  

But for most people – with beloved friends and family often spread across the globe – completely quitting on flying is unlikely to be an option. So what can we do to reduce the impact of our aviation travel?

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Last night, at a star-studded ceremony in East London, Deri Reed was crowned ‘Chef of the Year’ at the Sustainable Restaurant Association’s 2019 Food Made Good awards. Since 2012, the awards have been the shop window for pioneering sustainability progress in the hospitality industry, and a celebration of successful initiatives and innovative ideas.

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The 21st edition of Abergavenny Food Festival takes place across the Monmouthshire market town this weekend (21st & 22nd September), promising a packed schedule of feasts, forages, tasting workshops, chef demos, markets – and loads more. 

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In the five years since my first Veganuary attempt, attitudes to vegan diets have changed dramatically. In 2019, it’s clear that plant-based diets are here to stay, and as a result, avoiding meat and dairy has never been easier.

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