The remote rural restaurant aiming to be self-sufficient
After 18 years in London kitchens, chef James Ferguson and partner Alethea Palmer moved to a remote corner of Fife to open the Kinneuchar Inn, which sources meat, fish and vegetables from the Balcaskie Estate, but just a few months later Covid hit and the restaurant was forced to close. The FT's Tim Hayward and Daniel Garrahan travel to rural Scotland to see how this farm-to-fork restaurant navigated the pandemic.
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
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?
With the move to more sustainable agriculture practices becoming increasingly urgent, a new blended finance fund is helping small-scale farmers in rural China transition to lucrative and environmentally friendly chilli pepper farming.
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