The Preserve Journal is an attractive newcomer from Denmark signposting the road to a sustainable, responsible and transparent food culture.
The journal believes that 'the links between soil, producers, produce and consumers have become blurred by industrialised processes and commercial interests'. But it's less a polemic than a rolling guidebook to sustainable food production and consumption and how we might be able to 'shape, influence and impact change'.
We know that the publisher was worried about bringing out this much-anticipated third volume during the coronavirus pandemic, but it remains a very timely magazine while the need for real information on food sourcing and production continues to build.
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