Dominic Knight is a Bristol resident and allotment holder. After finding himself with surplus this season he contacted FoodCycle Bristol and begun taking them weekly donations. Realising the potential within his own allotment group he set up a donation shed to allow others to contribute surplus as well. In our latest blog post, Dominic considers the potential for this concept to take hold across the city.

A brand new photography festival launches in Bristol in 2021 in collaboration with all major arts venues in Bristol. The “Growing Spaces” project strand of the festival looks at the maze of citywide allotments, allotment holders, their histories and stories – both visual and oral. Hear from the Festival Director of Engagement and Education, Alejandro Acín, about how you can get involved in the public participatory element to the Growing Spaces project.

Bristol Going for Gold’s food sector lead Lucy Gatward reports back on research undertaken during lockdown, looking at people’s shopping habits during this time. What does this tell us about sourcing and supplying local food in the future? Key learnings indicate that an ability to be flexible, use a variety of suppliers, see opportunities, cooperate with other businesses and communicate well with customers will help future-proof our independent food businesses.

Writer, academic and Bristol resident Bernie Munoz shares her joy of the free fruits of the season in our latest blog post. Bernie was one of the contributors to a podcast, Held in Common, celebrating Bristol’s communities – many of the stories focus on how food can bring us together, even in these times when we have had to be physically apart

This year, Bristol celebrates its 15th year as a Fairtrade City, marking fifteen years of campaigning from individuals, commitment from businesses and support from Bristol City Council. The team behind Bristol Fair Trade Network explain more in our latest blog post.

Director of The Children’s Kitchen, Jo Ingleby, considers the importance of being able to cook a meal from scratch with simple, fresh, affordable ingredients. The significance of this essential skill has been highlighted during the COVID-19 crisis, as dealing with shortages of certain ingredients is – of course – far less stressful when we know how to easily adapt meals.