Steph Wetherell coordinates Bristol Food Producers, an organisation that is working to increase local food production across the city by supporting local farmers and producers access new markets and skills. She is also co-executive director of the Real Economy, a food cooperative that is committed to sourcing food directly from local producers and providing access to good food across the city. With a background in farming, she is passionate about inspiring people to eat more local food and aims to connect people to where their food come from by telling the stories of local producers through her website, The Locavore. She also writes for several print and online platforms such as the Ernest Journal and Walnut Magazine on issues around food, farming and alternative living.
Resilience.org short break
By Resilience.org Staff, Resilience.org
The Resilience.org editorial team are taking a short break from 13-14 July. Regular posting will resume on Wednesday 15 July.
The Future of Wheat
By Steph Wetherell, Sustainable Food Trust
“It’s important that we take care to do things right, not to rush, and to make sure that the power in these new economies is equitable, There is always the danger of re-building the old system and re-commodifying these precious seeds.”
A Brief History of Wheat
By Steph Wetherell, Sustainable Food Trust
Most of us eat grains every day – in bread, cereals, biscuits or pasta. In recent years, with gluten intolerance on the rise, wheat has been getting bad press. But how much do you know about this grain that forms such a significant part of our diet, and how has the wheat we eat changed over the centuries?
Stream Farm – A New Model for New Entrants
By Steph Wetherell, Sustainable Food Trust
With the average age of a UK farmer at 59, we have never been more in need of a new generation of farmers. How can we help support more new entrants? I met with James Odgers to find out about the exciting concept that Stream Farm is developing through their innovative ‘share farming’ model.
Sustainable School Dinners: What we Should Know
By Steph Wetherell, Sustainable Food Trust
In the home, you have control over what your children eat and where it comes from. But when they go off to school, how much say do you have over their lunch? As a minimum, are their meals being made from scratch using fresh ingredients? And if they are, are the vegetables they are eating seasonal? Is the meat raised to high welfare standards?
Eating your Values: Five Questions to Ask your Butcher
By Steph Wetherell, Sustainable Food Trust
Many of us would like to shop ethically and in line with our values when it comes to buying meat. But while this might sound like a simple thing to do, in practice it can be a complicated web of labels, terminology and increasing confusion.
Mushroom Foraging with Go Foraging
By Steph Wetherell, The Locavore
After initially helping teach walks for other foragers and loving the experience, Martin started his own company. “I set up Go Foraging in spring 2014,” he tells me. As well as the mushroom walks, he teaches plant and coastal walks. “With foraging you move with the seasons to where there is the most abundance. Autumn is about the woodlands, then I do plant walks late winter into early spring and move to the coast in the summer.”
Eating Local in Bristol: Working Together
By Steph Wetherell, Sustainable Food Trust
One of the most encouraging things about the local food movement in Bristol is the strong networks that have been created across the city. From city-wide groups working to bring about policy-level change, to small collectives of growers working together, these are the people and projects working to produce good food in and around the city.
Eating Local Food in Bristol: From Farm to Table
By Steph Wetherell, Sustainable Food Trust
Getting your produce onto the plate of the end consumer is one of the key challenges for local food producers, who often face obstacles in the form of unpredictable orders and time consuming packaging and deliveries. One of the strengths of the food scene in Bristol is the variety of different routes available to producers; from innovative direct to customer models to businesses with a firm commitment to sourcing locally, Bristol is a city that is working hard to get its local food to the customer.