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    The Mushroom Guide Part 9: working with agar cultures

    A jellylike substance derived from seaweed, Benedict Noel sets out the role of agar cultures in Part 9 of his Mushroom Guide. Read more

    The Mushroom Guide Part 8: working with liquid mushroom cultures

    We learn how to work with liquid mushroom cultures as The Mushroom Guide with Benedict Noel continues. Read more

    The Mushroom Guide Part 7: preparing mushroom spawn (2)

    Mushroom grower extraordinaire Benedict Noel explains how to prepare mushroom spawn using a pressure cooker, as his Mushroom Guide series continues. Read more

    The Mushroom Guide Part 6: preparing mushroom spawn

    Benedict Noel shares how to scale up your mushroom production, preparing mushroom spawn using grain to then inoculate sawdust bags. Read more

    The Mushroom Guide Part 5: inoculating fruiting substrate

    Inoculating fruiting substrate: sounds a little daunting, no? Fear not – Benedict Noel explains all in Part 5 of his Mushroom Guide for beginners keen to grow their own shiitake mushrooms. Read more

    The Mushroom Guide Part 1: why grow shiitake mushrooms?

    No garden? No problem! In the first of a new series from the Mushroom Guide, Benedict Noel considers why shiitake mushrooms make a great starting point for anyone new to mushroom growing, particularly in an urban environment. Read more

    Not just for vegans: low-impact family festivals in 2019 from Vegan Events UK

    We hear from the team behind a host of new UK events and festivals putting veganism firmly in the limelight in 2019 from Scotland to Devon. Read more

    The surprising benefits of harvesting wild foods – more than you’d expect!

    Emily Fawcett of the Old Way | 14-Feb-2019 | 3

    Emily Fawcett and Charlie Loram of the Old Way look at some of the less obvious benefits of harvesting wild foods as our ancestors did. Read more

    Community-supported agriculture vs corporate supermarkets: Maresa Bossano of the UK CSA Network

    We interview Maresa Bossano of the UK Community-Supported Agriculture Network to see how CSA measures up against corporate supermarkets. Read more

    How do we grow the community-supported agriculture sector? Maresa Bossano, co-ordinator of the UK CSA Network

    This week we’re talking with Maresa Bossano, who is the co-ordinator for the Community-Supported Agriculture Network in the UK. Read more

    How to build a cob oven in your garden with Sigi Koko – Part 2

    Sigi Koko of Down to Earth Design shares a step-by-step building process to help you build your very own outdoor cob oven using local natural materials. Read more

    How to build a cob oven in your garden with Sigi Koko – Part 1

    We learn from Sigi Koko at Down to Earth Design about how to build a cob oven using local natural materials and firewood as fuel. In this first installment, she covers the preparation stages. Read more

    Want better food for all? The Good Food Good Farming march is for you.

    The Landworkers’ Alliance are joining with others to call for an Agriculture Bill that provides access to healthy sustainable food for all. Join them on Sunday 14 October as they head to Westminster for the Good Food Good Farming March. Read more

    Taking the food sector from corporate supermarkets: interview with Maresa Bossano, co-ordinator of the UK Community-Supported Agriculture Network

    This week we’re talking with Maresa Bossano, who is the co-ordinator for the Community-Supported Agriculture Network in the UK. Read more

    Off Grid Festival 2018: another world is possible

    Roxy Piper tells us all about this year’s Off Grid Festival, taking place from 9-12th August in the historic Tapeley Park and Gardens in North Devon, with the theme of Seven Generation Stewardship. Read more

    Making raw cultured butter from grass-fed Jersey milk

    I made some winter butter this winter from the raw milk of my grass-fed Jersey cows. Butter made in the depths of the bleak midwinter from winter milk is a deeply flavoured, rich, indulgent treat. Read more

    New no-dig, organic market garden for Manchester: how you can help

    We are starting a new NO DIG MARKET GARDEN that will bring fresh organic food to Manchester. You can help by joining our crowd funder at Read more

    A feast of fermentation: from atchara to zymology

    Sophie Paterson of Lowimpact.org takes a look at the diversity of tastes offered by fermentation, a low-impact form of food preservation which has endured through time and across cultures. Read more

    Proposal for a ‘one planet’ food revolution

    This is the third in a series of articles about ‘one planet’ living – the first in rural areas, and the second in cities. Now we discuss the situation as regards food production. Read more

    On a small scale, why is it illegal to give food waste to chickens and other animals?

    Imagine you have a factory producing sandwiches for supermarkets and petrol stations etc. Maybe you’re producing 100,000 packs a day or even more. Now imagine the worst thing that could happen. Perhaps someone comes in to work with food poisoning and contaminates the product and 100,000 people come down with food poisoning. Read more

    There’s a crash coming – a slap from Mother Nature. This isn’t pessimistic; it’s realistic.

    The human impact on nature and on each other is accelerating and needs systemic change to reverse.

    We’re not advocating poverty, or a hair-shirt existence. We advocate changes that will mean better lives for almost everyone.

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