Category: sustainable food

  • How to eat more plants

    How to eat more plants

    In terms of the health of our bodies and the planet, eating more plants – and a greater diversity of plants – is one of the best choices most of us could make. Whether you’re one of the hundreds of thousands of people taking the Veganuary challenge this year, or just want a delicious meal […]

  • Christmas Gift Guide 2022

    Christmas Gift Guide 2022

    20 ideas to get away from Christmas consumer spending and towards health, conviviality and a sustainable food system. Including: planning, planting, reading, sharing, eating, drinking and making merry!

  • Open Food Network Workshops for Food Enterprises

    Open Food Network Workshops for Food Enterprises

    Following Duncan Catchpole’s well received Local Food Ecosystem workshops last July, we are hosting OFN workshops for Lincolnshire food growers and food producers. Retailers, restaurants and other local food enterprises who would like to find out more about selling local produce using the OFN are also welcome. Bring a laptop, for practical help with using […]

  • A Lincolnshire Seed Saver

    A Lincolnshire Seed Saver

    A Legacy Imbued in the Seed A short film about beans Tamsin Leakey, a Lincolnshire grower and seed saver, tells the story of the work of her father and the development of the Leakey bean collection, in this beautiful film from the Gaia Foundation.

  • What Lincolnshire can learn from Bornholm

    What Lincolnshire can learn from Bornholm

    Bornholm, known as Denmark’s Food Island, has a remarkable and vibrant network of small food producers. I spent a week at a summer school there, thinking about food, innovation and place-making. Here are five leaves I think we could take from their book: AHeritage-Gourmet Partnership A mutually beneficial partnership between the Agricultural Museum and Gourmet […]

  • Fringe Farming

    Fringe Farming

    For fruit and vegetable crops – I’m talking the 7-a-day stuff that most of us need way more of in our diets – it’s a completely different story.  Just a few acres, with polytunnels or glasshouses require constant tending, and can employ numerous people doing skilled, interesting, rewarding, socially useful jobs.  Fruit and vegetables don’t necessarily need much processing before they reach our plates. We want to eat them fresh – the fresher the better!  It would make sense, then, that the most labour intensive, perishable, unprocessed foods are grown in close proximity to urban areas.

  • Food for the Planet

    Food for the Planet

    Food for the Planet is a framework to help local authorities and food businesses & organisations take simple actions to tackle the climate and nature emergency through food. If you’re a local food business committed to putting better food on the tables of Lincolnshire, consider making a #FoodforthePlanet pledge! Food for the Planet in Lincolnshire […]

  • Whose Bread is This?

    Whose Bread is This?

    What is grain diversity? Why does it matter? What can we do? Lincolnshire is a big grain producer. As we face unpredictable changes in weather due to global warming, diversity and resilience is increasingly important.

  • Learning from Mrs Smith

    Learning from Mrs Smith

    A project exploring our sustainable past for a sustainable future, at Mrs Smith’s Cottage. Be More… Seasonal. Sustainable. Hilda. During this time of climate crisis more people are looking to the past to learn new skills and rediscover traditional knowledge that will be able to help us live a more sustainable and environmentally friendly daily life.  […]

  • Not a Sausage

    Not a Sausage

    “What’s local food like in Lincolnshire?” she asked me. “You have sausages, don’t you?” I talk about food culture enough to know that the question of whether Lincolnshire food is more than a sausage is hardly an original one. This offhand enquiry causes me to feel furiously insulted every time! Lincolnshire – the breadbasket of […]