Lab-grown meat may be better for livestock, but not necessarily for the environment

Growing your own fruit and veg is nothing new. But what if you could grow your own meat in the comfort of your own home? That’s what a company in Japan wants to make possible. The Shojinmeat Project h

As more farmers consider generating electricity from the sun, Michael Barker explores how this can be achieved with the needs of the environment and food production in mind

France may be synonymous with fromage, but the terroir of our green and pleasant land gives rise to all manner of magnificent varieties of our own, declares Tom Parker Bowles, who picks his favourites

Veganism has never been just about what’s on the plate. At its core, it’s a cultural and ethical shift, one that touches everything from how we see animals to how we understand our place in the world.

Establishing crops and hedgerow management are key jobs this month for Joe Stanley

Wild venison is a sustainable meat that you can now enjoy whatever the season