Íæż½ã½ã

Spring is here, but what does that mean for farming and food And what sort of things can we cook with seasonal spring produce?

City farms are popping up around the country, offering urban dwellers the opportunity to get outdoors and connect with farming and nature.

In this month’s #FarmingCAN, Emily Ashworth and Hannah Park highlight how the industry continues to showcase its worth to the wider public.

In our new foodie series championing British produce, Jenny Jefferies, author of two award-wining cookbooks will share monthly recipes with Íæż½ã½ã.

A new state-of-the-art facility to help students train in climate-smart, resilient agriculture and land management will be built at the Royal Agricultural University (RAU) after securing £5.8 million of funding from The Office for Students (OfS).

This month Emily Ashworth and Hannah Park look at how the sector is evolving by taking on innovative new technologies.

In a new series for Íæż½ã½ã, the 11 new recruits on the McDonald’s Progressive Young Farmer (PYF) programme. Each month we follow one of the PYF’s to see what they are doing.

In a new series for Íæż½ã½ã, the 11 new recruits on the McDonald’s Progressive Young Farmer (PYF) programme. Each month we follow one of the PYF’s to see what they are doing.

In the latest instalment of the Farming With Nature series, Jane Thynne explores how farmers can make space for nature and boost biodiversity on their land.