sustainable

Sustainability and luxury go hand in hand at these stunning Fijian resorts

Ever wondered how you can enjoy a holiday in tropical paradise and look after the environment at the same time? These six stunning resorts in Fiji ensure sustainability and luxury go hand in hand.

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The Future of Food

Forget everything you know about food. There’s a revolution coming, and what we grow, cook and eat 
is about to change. Forever. In part three of our series on the future, MiNDFOOD uncovers new trends in food.

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Just Eat It: Food of the future

Rule nothing out when it comes to foods of the future: they’re weird and wonderful.

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Five Minutes With: Paul West

The affable host of River Cottage Australia talks to MiNDFOOD about his passion for life on the farm, keeping food local and organic, and the importance of sitting down to a good meal with friends and family.

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A ‘Mighty Good’ cause

How an Australian clothing company is changing the world, one undie at a time.

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Gaining the health benefits of fish oil…sans fish

Fish oil supplements boast many health benefits however mass-scale production is threatening marine sustainability. MiNDFOOD investigates viable alternatives.

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Wearable sustainability

Sustainability has never looked so on-trend or comfortable.

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Floating Farm design leading farms away from the fields and out to sea.

Could this be the future of food?

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A house for all seasons

This ‘shape shifting’ house uses zero energy and transforms with the weather.

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Matt Stone’s Re-pie-cled Chicken & Vegetable Pie

Matt Stone’s Re-pie-cled Chicken & Vegetable Pie. This pie is a great way to use up a few leftover vegetables! Any […]

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Recycled plastic could be the answer to more sustainable roads

Exciting new innovation from the Netherlands could mean the future of environmentally friendly road surfaces

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It might soon be against the law to waste food in France

Will wasting food soon become illegal? One Frenchman hopes so

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New studies reveal lettuce as an unlikely source of rubber

Prickly lettuce has been found to exhibit similar polymers to natural rubber, making it an ideal alternative to the Brazilian Rubber tree.

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Food For Thought: Cooking for Earth Hour

To celebrate Earth Hour on Saturday March 28 at 8.30pm, a team of the nation’s biggest culinary names are sharing their recipes to help tackle global warming, one meal at a time.

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Tetra Pak develops world first plant-based carton

Meet Tetra Rex, the world’s first plant-based, biodegradable carton.

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Change The World, Not Everyday Life – Jo Woods

We talk to Jo woods, associate as eCubed Building Workshop in Auckland about the future of sustainable design and technology.

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Carrot Top Pesto

You won’t waste the fresh green tops of your carrots any more with this ingenious, delicious pesto recipe.

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Kingsmeade Cheese wins 2014 Wellington On a Plate MiNDFOOD Producer Awards

This year’s Wellington On a Plate MiNDFOOD Producer Awards have been announced and the overall winner – and Best Sustainable Producer winner – is Kingsmeade Cheese.

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Roots Restaurant connecting with nature

Watch Guilio Sturla foraging for his restaurant and explaining the sustainable philosophies around Roots approach to dining.

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A look inside the world’s most sustainable restaurant: Azurmendi

Take a look inside the world’s most sustainable restaurant located just outside Bilbao, Azurmendi.

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The grass is greener at Bali’s green village

With the development of Green Village, Bali strengthens its position as a world leader in the use of bamboo in environmentally friendly architecture and design.

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Save our seas

In the absence of an ocean sheriff, international waters are being overfished and polluted beyond recognition. The high seas are crucial to supporting life on this planet, but while the world talks about how best to protect them, exploitation is accelerating at an alarming rate.

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Z and the art of eco-driving

MiNDFOOD gets behind the wheel with eco-driving expert Mark Whittaker and discovers how to drive with fuel efficiency in mind.

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Interview: Tom Kime, Fish & Co

Chef Tom Kime’s on a mission to relieve the pressure on the world’s overstressed fish stocks.

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