The word rewilding can conjure up images of going back in time to a landscape of wild animals and deep forest. Its popularity is growing in the UK, but how exactly do you go about rewilding, and why is it being linked, in some cases, to greenwashing? The FT’s Leslie Hook visits two properties at different stages of the rewilding process to discover more.
With climate change and monocultures threatening global agricultural production, seed banks like the new one in Palmira, Colombia, could help to feed the world’s growing population.
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The conflict in Ukraine has exacerbated the world’s food supply crisis, and some governments have implemented protectionist policies, but this could actually make the problem of food insecurity worse.
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Farmers struggling to make a living often find themselves at odds with environmental interests. Could joining forces help both sides.
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A landmark UN report says climate-related shocks such as extreme weather events will become more common and could disrupt food supply chains. But what can we do about it?
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Monitoring soil quality is essential to increasing agricultural output. Watch how a farm uses an open-source soil assessment framework to improve its crop's state responsibly.
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Singapore wants to grow more food, but the rising cost of energy, materials and labour makes home-grown produce much more expensive than imports.
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The war in Ukraine has hit the supply of grains and vegetable oils, while 70% of the world's cod and haddock comes from Russian boats. Global food prices are soaring and some restaurateurs fear a plate of cod and
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The farming industry is responsible for a fourth of global emissions. As the world’s population grows, this is set to increase. What can we do?
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Upcycling, the practice of using leftover, used or reject materials to make new food products, is now a fast-growing industry in Europe and the US.
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When farmers drain peatland for growing crops on, it releases a lot of carbon. But now new farming methods could help ease the problem
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Shrimp: a sustainable catch? As the shrimp industry continues to grow, questions remain over its environmental impact. But only a fraction of the global catch is certified as sustainable.
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After years of strong sales in the US, growth has stalled in the once burgeoning plant-based meat sector.
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The beer manufacturing process is extremely water intensive, and the industry is taking steps to tackle the issue. But in the Netherlands, different breweries are using different strategies.
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The tangle of hidden costs behind our food’s sticker price
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As the world’s population grows, so will our use of synthetic fertilisers. New innovations mean more sustainable options exist, but how viable are these alternatives?
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The takeaway delivery boom sparked by pandemic lockdowns shows no sign of abating, but convenience can carry a high cost in terms of CO2 emissions. So what can consumers do to make their slice of home delivery more sustainable?
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Why traditions and territories once considered sacred are being abandoned as winemakers grapple with the effects of climate change.
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How a crisis sparked a move towards more sustainable aquaculture businesses
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After 18 years in London, James Ferguson and Alethea Palmer moved to rural Scotland to open a farm-to-fork restaurant. But just months later Covid hit.
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Introducing the seaweed described as a game-changing, gas inhibiting animal feed supplement. But can enough ever be grown to make a global impact?
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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.
