René Redzepi, chef and co-owner of Noma, Denmark

Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef, because it will make you cook more delicious food.

The question is wai
Dame Jane Goodall, primatologist, ethologist, anthropologist, and UN Messenger of Peace

The greatest danger to our future is apathy.

The Good Farmer: in defence of (non-industrial) dairying
The Good Farmer: in defence of (non-industrial) dairying
Shaun Hendy & Paul Callaghan, Get off the Grass

Let’s move beyond a primary-sector, commodity-based economy by experimenting with niche high-value opportunities to enhance our economic diversity.

A study of our organic pasture: grasses
A study of our organic pasture: grasses
Mark Smallwood, Executive Director Rodale Institute

There’s always the pushback from the conventional model – organic can’t feed the world. And after thirty-four years (not three, or four) thirty-four years later, our data shows* yields are the same. Conventional right next to organic. When the soil is healthy, we have shown that yields are improved in the organic trials when there’s issues of drought. Up to 31% higher yields. So, there’s the beauty of growing with life.

*Started in 1981, The Farming Systems Trial (FST)® at Rodale Institute is America’s longest running, side-by-side comparison of organic and chemical agriculture.
A study of our organic pasture: white and red clover
A study of our organic pasture: white and red clover
Professor Michael Pollan, author of Cooked

There are now millions of people who spend more time watching food being cooked on television than they spend actually cooking it themselves.

Rebuilding on the edge
Rebuilding on the edge
Professor Temple Grandin, Colorado State University (animal science)

I believe the best way to create good living conditions for any animal, whether it’s a captive animal living in a zoo, a farm animal or a pet, is to base animal welfare programmes on the core emotion systems in the brain. My theory is that the environment animals live in should activate their positive emotions as much as possible, and not activate their negative emotions any more than necessary. If we get the animal’s emotions rights, we will have fewer problem behaviours. All animals and people have the same core emotion systems in the brain.

Dr Jan Wright, Parliamentary Commissioner for the Environment

It might not be the whole solution, but a million hectares of trees would make a big difference – not to mention the added benefits for erosion and water quality.

Alex Atala: He who lives, shall see. Quem viver, verá
Chef Sean Brock, partner at Husk and McCrady’s

We’re letting all these things die which actually have flavor, character, and stories. I believe that when people stop growing food, they stop telling stories. Each seed has a story, the story of its origin – its agricultural history and its uses in the field – but also at the table – its flavor and the way it tastes differently than most things that are available today. Sometimes they tell the story of the family.

A study of our organic pasture: yarrow
A study of our organic pasture: yarrow
A study of our organic pasture: chicory
A study of our organic pasture: chicory
Shadows beneath the mountain: Jack and Ted in the 1920’s
A study of our organic pasture: lucerne
A study of our organic pasture: lucerne
A study of our organic pasture: plantain
A study of our organic pasture: plantain
Chef Alice Waters, owner of Chez Panisse

I feel that good food should be a right and not a privilege, and it needs to be without pesticides and herbicides. And everybody deserves this food. And that’s not elitist.

Shelby Dukes on observation, organics and the disappearing family farm
Shelby Dukes on observation, organics and the disappearing family farm
Cindy Gallop, founder of the IfWeRanTheWorld

We make money because we do good. We find a way to integrate social responsibility into how we do business on a day-to-day basis. Which, makes it a key driver of future growth and profitability.

Danijela Unkovich on dairy, chicken coops and keeping our kids in fine feather
A spring-fed wetland becomes a reality beneath the mountain
A spring-fed wetland becomes a reality beneath the mountain
Ben Shewry on family, foraging and a new take on an old idea
Ben Shewry on family, foraging and a new take on an old idea