Updates

Feedback responds to measures in the EU's Covid-19 recovery package.

Feedback encourages the EC and the UK government not to lose sight of the enormous gains that a review of the feed ban rules could deliver

The EU's role in a food system that meets climate ambitions.

Food is a right, not a luxury, and it’s time for our food system to reflect this.

Every time I visit a farm, I am amazed by the amount of work that goes into growing food that we end up paying so little for in supermarkets

Our food system is not a car, but we act as if it is – if it breaks down, we can replace it with a more technologically advanced version.

Feedback launches our report making the case that Big Livestock, like Big Oil, by its very nature belongs on the wrong side of history.

At this incredibly difficult and uncertain time, the right to good food should be ensured for everyone.

An open letter on the importance of publishing the Farm to Fork strategy: no further delays, keep April 2020 as publication date.

We have set out how things currently look and developed scenarios for the UK’s fresh food in 2020 in light of Covid-19.

As a team we put our heads together and decided on how we could best utilise our resources to help our community during this difficult time.

The response of communities, civil society and citizens are giving us a glimpse of a more resilient and fairer food system

An overview of some of the thought-provoking articles we’ve read about the relationship between COVID-19 and the food system.

Ranking supermarkets on their efforts to tackle the use of wild fish in their aquaculture supply chains

To eat meat or not to eat meat, is that the right question?

Creating regional food economies, feeding people fairly and regenerating nature with alchemy, a kitchen and a community.

Given the urgency of the climate and ecological crisis , changes to our food system cannot be left to consumer choice alone.

Try using whiting and herring for a tasty twist on the classic fish pie

Divestment campaigning is more than the process of divesting alone.

For me, sustainable seafood is about eating a wider variety of species. There are hundreds of edible types of seafood out there.

At this time of year there is an abundance of citrus fruit in markets, which means that there is (sadly) a large amount going to waste.

With so much diet chat focusing on restriction - what if we opened ourselves up to exploration?

A great soup to make after a Sunday roast using leftovers and things from your cupboard.