Sasha Hill covers No Meat May, and some of the environmental and health benefits of switching to a plant-based diet.

Freya Coombes shares her quick, easy recipe for a delicious crispy tofu and veggie bowl, ready in just twenty minutes!

Maria Radlett explores five sustainable food habits you can adopt in the new year to help reduce your environmental footprint.

Freya Coombes highlights how you can get involved in helping to prevent food waste.

Lily O’Shea and Freya Coombes explore five vegetarian meat options perfect for your Christmas dinner, putting each to the test and delving i

Cerys Deakin is here to share some of the easiest ways to make your Christmas gifts great for Wildlife Conservation Day!

Sasha Hill talks about how, when the season changes, so does our choice of food, and teaches us what to create with our pumpkin scraps.

Grace Clift digs into why we should embrace the fruits and vegetables the season has to offer.

Isabel looks into what ‘Stop Food Waste Day’ involves, defines the importance of tackling global food waste.

Eleanor looks at the statistics around veganism and gender to reveal that women are in fact more likely to adopt the lifestyle than men.

Isabel uncovers what the data about veganuary says and offers encouragement that veganism is possible post-January.

Katie Jay shares some sustainable resolutions for the New Year, through a witty and personable diary entry.

Jo delves into the world of veganism and draws on her own experience as a vegan and offers encouragement, advice and tips this Veganuary.

Dearbhlá McMenamin shares two easy, festive recipes for Christmas treats with a twist!

Antonia Devereux talks to Monica Chandak, founder of IncluseV, the cosmetics company creating waterless, powdered products.

Christina from the Plant-Based Universities campaign updates us on the brilliant work going on with the campaign across the UK.

Darla and Kei See from SCOOP & PBU share some information about the brilliant work these two groups are doing alongside a delicious recipe!

Amy Beckford, our former Wild Magazine colleague, introduces us to DUG Milk, the company that creates plant based milk from potatoes!

Amelia Forman gives some suggestions on how to incorporate chickpeas into your diet and create simple sustainable vegan meals on a budget.

Isla takes a look into how honey bees are threatening other wild bees and pollinators and discusses what can be done to prevent this threat.