Supermarket sweet?

They’re keen to be to seen to be green. But is this a promise they can deliver? Andrew Purvis scans the shelves for signs of change.

Something in the water ?

Gloucestershire's awash with healthy food schemes...

Science lessons

Forget the ASBOs. For streets and schools full of bright, well-behaved children, try a little diet therapy.

Make it better

Fresh food in hospitals isn't just about boosting patients' recovery rates

“Dead customers don’t buy food...

So if you want to maintain healthy profits, keep your customers healthy with healthy food.”

Counting the cost…

Failure to tackle the obesity epidemic is costing the nation dear.

After Jamie

The pukka chef might have sprung the issue up the menu, but he wasn't the first to make the links between healthy kids and wholesome food.

A big issue

A smorgasbord of fat food and lazy lifestyles is making inroads into our health, our pockets, and our chances of a sustainable future. But at last, says Andrew Purvis, there's change on the table.

From catch to caff: companies great and small achieve MSC accreditation

Are you more likely to find sustainably sourced fish in your local eco-chic restaurant or staff canteen at work? Andrew Purvis sets out to find the answer, and asks whether size really is the issue.

Carbon’s vital statistics

A tiny label is provoking some serious number crunching in the food and drink industry – from the top of the supply chain right down to its roots.