BBC - Food - Food matters

4 August 2009
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The strength of the market Britain's farmers' markets are thriving, with consumers embracing locally sourced, ethically produced ingredients. BBC Food discusses the benefits of direct selling and potential future problems.

In this section
British pork British pig farmers are making huge losses Choosing 'healthy' food Sort the useful information from the spin Cooking in schools Food technology is coming back onto the curriculum Cooking with sustainable fish From rope-grown mussels to red gurnard and pollack England's food renaissance The rediscovery of an English national food heritage Ethics of eating meat Should we give up steak to save the planet? Fairtrade food How fair is food certified as Fairtrade? Farmers' markets Britain's taste for buying direct from the source	Fish farming Does farming solve the problem of declining fish stocks? Fish for thought You don't have to stop eating fish entirely to help fish at risk Food miles The impact of transporting food on our environment Food packaging Why the waste? The importance of cutting down on packaging Food prices The factors that lie behind recent price rises Is veal cruel? British rosé veal has higher standards of welfare Labels and labelling Decipher food standards, animal welfare and nutritional labels Marks of distinction Protected name status for regional produce	Omega-3 Should we be eating more Omega-3 rich oily fish? Organic food Scientific and environmental arguments around organic food The price of poultry The true cost of the demand for cheaper chicken Salt: friend or foe? Advice on the impact of salt consumption on your health Slow Food The Italian movement that advocates traditional food values 'Superfoods' Is this a useful way to think about the food we eat? Trans-fats Food scientist Professor Tony Blake answers your questions

			Also in Food News and events Student survival Making the most of... Glossary	Elsewhere on bbc.co.uk BBC News BBC Radio 4's The Food Programme Elsewhere on the web Food Standards Agency
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