FT Food Revolution
How a farm-to-plate restaurant coped with Covid
The coronavirus pandemic has been catastrophic for the hospitality industry but some restaurant businesses are stronger now than ever before. Food writer Tim Hayward and the FT's Daniel Garrahan travel to Bristol in England’s west country to visit Wilsons, which sources produce from its own market garden, and Little French, which used lockdown to support local suppliers and expand its operations.
FT Food Revolution is a video channel looking at the people and businesses working to create a more sustainable food system - from tackling food waste and environmental health, to sustainable farming and food security. The channel alternates between independent reporting from FT journalists and expert posts from Rabobank.
About FT Channels
FT Channels, a partnership destination that combines impactful and enriching multimedia content to spark curiosity and encourage discovery. Each vertical brings expert insights from the Financial Times and our Partners into the most pressing issues of our time.
FT Food Revolution
FT Channels, a partnership destination that combines impactful and enriching multimedia content to spark curiosity and encourage discovery. Each vertical brings expert insights from the Financial Times and our Partners into the most pressing issues of our time.
FT Food Revolution is a video channel looking at the people and businesses working to create a more sustainable food system - from tackling food waste and environmental health, to sustainable farming and food security. The channel alternates between independent reporting from FT journalists and expert posts from Rabobank.