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Much Ado About Mutton

Lynda Brown: It's very rare that a food book comes along that qualifies as a game changer, but Much Ado about Mutton, featured on Radio 4's Food Programme this coming Sunday, by Bob Kennard, is one such book, and one I hope everyone will read. Mutton has been Bob’s passion for over 20 years, and no-one understands its importance, or that of small scale sustainable meat production, better.

02 October 2014 | 0 Comments | Recommended by 0

My organic hero

Janet Blikmans: Imagine a beautifully sunny day in August, not too hot, a few clouds in the sky, a slight breeze and rolling hills. I arrive on a 100 acre suckler farm in Wiltshire to spend the day with owner Miss Lydia Otter and farm manager Richard Hurford and many more people I meet throughout the day. As well as a small herd of organic Angus sucklers and their offspring (oh and the not so friendly bull Jaguar) there are chickens, donkeys, pigs, goats, dogs and a cat. When I arrive in the morning, like on any average farm, business is in full flow already.

30 September 2014 | 0 Comments | Recommended by 2

Climate-smart agriculture or corporate greenwash?

Rob Percival: It was the sound of 500,000 alarm bells ringing in unison. On Sunday, half a million people from 166 countries took to the streets to demand action from world leaders as they gathered in New York for the UN Climate Summit. The ‘People’s Climate March’, as it was dubbed, was marked by a sense of urgency. Climate disruptions are already being felt; our carbon budget is almost spent. Climate change is not a problem for future generations, for tomorrow, for 2050. But for today.

24 September 2014 | 0 Comments | Recommended by 3

Making good food even better

Liz Earle: The Organic Awards are such an important way to shine the spotlight of success on those committed to making good food even better. As a long-time supporter of both the Soil Association and the principles of organic, sustainable food production, helping to judge these awards has been a way for me to show my appreciation for all these brilliant farmers, growers and good-food brands.

24 September 2014 | 0 Comments | Recommended by 0

Is organic food better for you? Nutrition, anti-oxidants & new research

Guy Watson: Most of us like to think that our assessment of the world and the decisions we make are based on evidence, rationality and logic. However, we are emotional beings, full of prejudice and ego, with the added complication of media manipulation thrown in. Evidence-based decision making seems laudable, yet removing subjectivity from the evidence selection process itself is near impossible.

18 September 2014 | 5 Comments | Recommended by 5

The other ‘Yes’ campaign

Traci Lewis: Coming back to work this month I have been confronted with a range of new food-related initiatives and campaigns. What is it about September that creates this urge for change? In fact, whilst in this ‘back to school’ mood, I do actually find it a much better time than January to make positive lifestyle changes. And who knows? Picking up some good habits and sticking to them for a month will help them become routine, so maybe I can keep at it after September winds down.

15 September 2014 | 3 Comments | Recommended by 5

My organic beauty journey

Calgary Avansino: Although I have always been very conscious about the food that I eat, the exercise I do and the products I clean my house with, my skincare and cosmetics regime lacked serious attention for a long while. I think, like many women, I just accepted the marketing and product names for what they were, and never looked much further than the packaging – I certainly never read the ingredients label, or considered what those long, unpronounceable words meant for my body.

12 September 2014 | 0 Comments | Recommended by 0

Fashion as a tool for change

Safia Minney: I always eat vegetarian organic and wear organic cotton, so throughout September I’m going to pledge to get men to go organic. Each week, I’m giving organic cotton to leaders in fashion and change - Nick from ASOS, David Cameron, Russell Brand and Richard Branson. When I met with the Dalai Lama I gave him a pair of People Tree organic to wear under his saffron robes. Women always lead the way when it comes to sustainability and social change. We need more men to go green.

12 September 2014 | 1 Comments | Recommended by 2

Five urban myths about organic beauty

Sarah Brown: Think you can't get 'perfomance' with organic or if it says 'organic' on the label it must be? Think again... Organic is now bang on-trend and my vision is that it will hit the mainstream, and big. Let’s make it happen, and take the small step to make a big difference this September.

08 September 2014 | 0 Comments | Recommended by 0

Organic September – what's your small change?

Helen Browning: 2014 already has been a great year for all things organic. So far we've seen the UK organic market return to growth for the first time since 2009 and the publication of a landmark scientific study, which showed nutritional differences in organic vegetables, fruit and cereals. All this stands us in good stead for our 'small changes, big difference' campaign for this Organic September.

29 August 2014 | 2 Comments | Recommended by 0

We want our leaders to take action that is good for all of us

Amy Leech: Soil Association stand united alongside nine other organisations, and the millions of people they represent, The National Trust, RSPB, Friends of the Earth, The Wildlife Trusts and many others, in calling for the next government to show the leadership we expect from those in power, for them to make much needed changes to our national food and farming policy.

21 August 2014 | 1 Comments | Recommended by 3

Cherry Picking Organic

Anna Louise Batchelor: I have been very quiet on the Soil Association blog over the last few months as I’ve embarked on a new project. Earlier this year I had the opportunity to take on plot, of just under a hectare, in the beautiful Oxfordshire countryside. This might not sound particularly astonishing, especially to large-scale organic farmers, however for me as an ex-Londoner this is HUGE. Not just in spatial terms but in terms of what I am attempting to do with the land.

15 August 2014 | 2 Comments | Recommended by 2

Organic vs conventional and what fish has in common with organic whole milk

Marianne Landzettel: A widely reported study published in the July edition of the British Journal of Nutrition found that there is a difference between organic and non-organic fruit, veg and cereal crops. Organic produce has a higher concentration in antioxidants and less cadmium, nitrate, nitrite and pesticide residue. In other words: more good stuff and less of the bad.

12 August 2014 | 2 Comments | Recommended by 0

Organic September needs a recipe for success

Anna Louise Batchelor: Last year’s ‘Organic September’ was a great success with organic food sales in the month increasing by nearly 9%. The ‘Small Changes, Big Difference’ campaign theme also gained a great deal of publicity in both print and social media, the latter allowing people to really engage with the campaign through making personal pledges. Personally I know that Organic September 2013 has been a success because I’m already recipe writing for September 2014.

31 July 2014 | 2 Comments | Recommended by 2

Succeed with seed with selection perfection

Ben Raskin: One of the keys to saving your own seed is the 'selection', or identifying the best of your plants to keep the seed from. If you are aiming to 'maintain' a variety, in other words to keep it as close as possible to the original genetics of that variety, then there will be specific traits you will need to keep (colour, height, pest or disease resistance for instance). Most of just want to ensure the selection performs well in our garden or farm.

25 July 2014 | 2 Comments | Recommended by 6

Going the extra mile...

Lynda Brown: As part of my Trustee induction, a few weeks ago found me at an organic dairy getting up close and personal with Soil Association Certification inspection procedures with one of our senior inspectors. Like many consumers who regularly buy organic food, I've often wondered exactly what goes on and how certification officers ensure that their licensees are doing what they are supposed to be doing.

21 July 2014 | 0 Comments | Recommended by 0

Organic is different

Hugh Fearnley-Whittingstall: For many of us, especially those who grow our own, the idea that organically produced fruit and veg is good for you just seems instinctively right. When you know what has – and hasn’t – gone into the soil and how little the sophisticated processes of nature have been interfered with by the grower, then the inherent vital, vibrant goodness of the resultant crop seems obvious. I grow organically both at home and at River Cottage and I can see the positive effects on the environment – the soil brimming with worms, the abundance of insects and wildlife – as well as tasting them in the quality of the fruit and veg I harvest.

15 July 2014 | 13 Comments | Recommended by 13

Three cheers for Minnesota’s bee-friendly law!

Marianne Landzettel: Legislators in the US state of Minnesota took action after a study done last year by Friends of the Earth US found more than half of all bee-friendly plants bought in nurseries to be contaminated with neonicotinoids. Why is this important to us, you may ask, the EU has banned neonicotinoids for a two year trial period, all should be well.

04 July 2014 | 1 Comments | Recommended by 8

Hedge-Blog: Looking for love...

Alex Firman: Well, our hedgehog is certainly out of hibernation now thanks to the warm (and sometimes wet) June weather, although sadly I don’t have the photos to prove it - apparently our little hedgehog is a wee bit camera shy. Although hibernation is long past, I will still be putting out food and water for our hedgehog who will be low on energy after their long sleep. I’m sure anything that makes foraging that bit easier will be appreciated.

27 June 2014 | 0 Comments | Recommended by 5

How do we achieve sustainable catering?

Traci Lewis: At our recent Big Food Debate in Plymouth we explored the issue of sustainable catering to find out what it really means and how we can achieve it. To help inform this debate we had a team of catering experts taking the floor including Brad Pearce of Plymouth City Council School Meals and Restaurateur Tim Bouget of ODE restaurant in Shaldon.

25 June 2014 | 1 Comments | Recommended by 6

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