Counting on … day 96

1st October 2026

Olive oil is listed as the fifth food that will cost more this winter as a result of the extreme climate events and the ongoing conflicts around the world. Whilst olive trees are a native Mediterranean plant that is adapted to the Mediterranean climate, they do need a certain amount of moisture to grow and produce fruit.  Recent droughts, excessive heat and a proliferation of pests, has reduced the harvest, whilst in Spain wildfires and earlier in late winter,  storms and heavy rain in late winter caused both damage and loss of trees. Reduced harvests like this will lead to increased costs for the consumer. 

Of course there are alternative cheaper oils that we can use such as rapeseed oil. The rapeseed harvest has been better than previous years, benefitting from the large amounts of sunshine. 

Counting on … day 95

30th September 2026

The Conversation(1) identifies bread as the fourth food item whose cost is rising. “Arable farmers growing field crops such as wheat do not irrigate their crops but rely on the right amount of rain at the right time of year. This year’s long summer drought meant that UK wheat yields have fallen significantly below recent averages. But wheat only makes up about 10% of the overall cost of an average loaf of bread. Increases in pricing are also being driven by energy prices and other overheads passed onto bakeries, which need to power huge mills to produce flour and heat ovens to bake bread. This means a poor harvest is one of many factors likely to inflate the price of bread over the coming months.”

Like potatoes, bread is both a staple in our diets but also one of the foods most frequently thrown away. Again this may reflect its relatively low price (more so in the case of sliced pre-packed bread than premium freshly baked loaves) and a general attitude that it is ‘only’ bread. 

Sliced pre-packed is typically full of chemicals that prolongs its life but even so it will go mouldy if not eaten within a certain time frame – yet for small households the economy of buying a large loaf may outweigh the benefits of  a smaller loaf. 

In countries outside the UK it is more usual to buy fresh bread daily – and thus to patronise a local bakery where fresh bread is produced daily. (But even that is a reality that is in decline perhaps because there are fewer people willing to take on the unsocial hours of a baker, and the unwillingness of people to pay a price that reflect a fair wage for the baker when a cheaper option is abating the supermarket). 

All this suggests that we may need to value bread more highly, and appreciate it as a more than a filler but as a tasty nutritious part of our diet.

Here we might want to reflect on the comparisons between the nutritional value of a sliced pre-packed loaf which has been rushed through its production and filled with numerous additives to compensate, and bread that is made by traditional methods using just flour, water, yeast and a little salt. For more information see https://www.bbc.co.uk/future/article/20250704-sourdough-vs-white-sliced-which-breads-should-we-be-eating and through the Real Bread Campaign https://www.sustainweb.org/realbread/ourwork/

At the same time, we may need to ensure we store our bread well – https://www.fob.uk.com/wp-content/uploads/2018/12/FS18-Keeping-Bread-Fresh-03-18.pdf – who don’t using paper bags or – https://www.highspeedtraining.co.uk/hub/how-to-store-bread/ – who do! I personally store home made bread in cotton bags (washing each before reuse) and freeze bread wrapped in bees wax wrap.

And ensure we make good use of left over or stale bread.

NB in many cases where egg is used there will be a vegan option, eg: https://tinandthyme.uk/2021/04/vegan-savoury-bread-pudding/

We might also want to give due credit to the skills of bakers and millers, and support local independent bakers as part of our community: 

“More jobs per loaf

“A small, independent bakery offers meaningful, skilled baking jobs to people from YOUR local community. Very simply put, each time you buy from one, you are helping to support more jobs per loaf.

“Supporting your high street

“As well as supporting meaningful jobs for local people, each time you spend money with locally-owned businesses, far more of that is likely to be reinvested locally. Where would you rather see your money go – supporting your neighbours and keeping your high street alive, or lining the pockets of the shareholders of huge national – or even multinational – corporations?” https://www.sustainweb.org/realbread/supermarkets/

As regards millers, you might want to check any that are local to you – https://www.sourdough.co.uk/british-artisan-flour-mills-by-region/ I buy our flour from Fosters Mill in Cambridgeshire which is wind-powered. 

Nevertheless there is still an issue around cost. Good bread should be an affordable food for everyone. Either the cost of making good bread needs to be subsidised or society needs to ensure that everyone has a sufficient biscuits income that makes good bread affordable.

This scheme is one tackling this issue – https://scotlandthebread.org/2021/01/29/solidarity-stories-bread-communities-working-together-for-equal-access-to-good-food/

Maybe this – https://communitychef.org.uk/what-are-bread-clubs/ or this – https://breadtogether.org.uk/

(1) https://theconversation.com/five-foods-that-could-cost-even-more-this-winter-and-why-292419?utm_campaign=the-daily-39638&utm_content=the-daily-39638_uk%7C2%7C39638%7C41ea8a7e&utm_medium=email&utm_source=braze&utm_term=Five+foods+that+could+cost+even+more+this+winter+%E2%80%93+and+why

Counting on … day 94

29th September 2026

Leafy greens are the third item listed as a food that will cost more this winter as a result of the extreme climate events and the ongoing conflicts around the world.

Leafy greens need a lot of water – think how much water there is in a lettuce leaf! Many leafy greens are also susceptible to fluctuations in available water: too little water one day cannot be compensated for by extra water the next. Either the plant will die or it may shoot up quickly and go to seed, or its growth will be uneven. Cabbages with thick green leaves cope better than delicate lettuce leaves. Cut-and- come lettuces do better than head forming lettuces. Sprouting broccoli does better than Calabrese, whilst cauliflowers can suffer sunburn! 

Again we can’t necessarily rely on importing leafy greens from Europe when our crops run short – although,  as reported below, countries like Spain already have in place better infrastructure for efficient irrigation. We may have to adapt to eating a different spectrum of green leafy vegetables. Equally we might look to growing some at home – and even without a garden we can grow herbs, sprouting seeds and mustard and cress.

For some leafy greens, there maybe technological alternatives such as vertical growing – https://canadawater.co.uk/latest/news/harvest-london-at-canada-water/ – or – as demonstrated in Germany,  https://www.theguardian.com/environment/2026/sep/11/supermarket-salad-rooftop-garden-berlin?CMP=Share_iOSApp_Other – growing salads on top of the supermarket where they are to be sold! 

Alternative drought tolerant vegetables – https://www.rhs.org.uk/garden-inspiration/grow-your-own/crops-to-beat-heat-and-drought

Counting on … day 92

25th September 2026

Shortages of cocoa beans invariably leads to higher prices for the beans and that usually means even higher prices increase for chocolate. 

Whilst chocolate is made from cocoa beans, other ingredients come too. The cocoa beans themselves, after fermenting and drying, roasting and crushing, are finally ground to separate the oily part of the bean from the mass. The former is the coco butter and the later the cocoa solid or powder. These two are then recombined along with sugar, sometimes milk and various flavourings. 

One way in which manufacturers can reduce costs is by replacing some of the cocoa butter with palm oil. Palm oil is cheap to buy (although its cost in terms of damage to the environment is high) and it easily replicates the melt-in-the-mouth texture of cocoa butter.  It is also a more tolerant ingredient and makes the ‘tempering’ of the chocolate easier. 

However using palm oil rather than cocoa butter doesn’t reward the cocoa farmer. 

For those of us who can afford to do so, we can be selective in choosing which chocolate we eat. Ethical Consumer regularly updates its rating of different chocolate manufacturers.

Cocoa and chocolate terms defined – https://www.global-organics.com/2019/11/22/chocolate-and-cocoa-terms-defined/

Counting on … day 91

24th September 2026

Cocoa plants are particularly susceptible to unseasonable weather, especially intensive rainfall and drought. This has already impacted this year’s production and will continue to be an issue with the ongoing impact of El Niño. Most cocoa production comes from small farms, and at that scale the impact of a poor harvest can be difficult to cope with. Poor harvests impact both producers and consumers. Cocoa farmers have long suffered from low prices for their crops. To some extent this can be alleviated through Fair Trade certification whereby the farmers receive a guaranteed premium price. 

However there are various other projects that seek to improve the profitability of small scale cocoa farms. These, for example, may include growing additional compatible crops such as yams, cassava, rice and poultry. Silviculture where taller growing trees provide shade and an additional crop, are a good solution. The RSPB sells chocolate made from cocoa grown in this way where a particular benefit is in providing restored forest habitats for native birds. 

Shade grown cocoa farming is to be encouraged as a better option for soil health, climate and biodiversity, than the sadly frequent practice of deforestation where natural tropical forests are cleared to make space for cocoa plants. 

Another approach is to manufacture the chocolate in the country of origin. This way a greater proportion of the money earned stays with the local communities.

Another potential source of income for the farmer is to recycle the cocoa pulp that surrounds the coco bean and which conventionally is discarded. 

Further reading

Fairtrade chocolate – https://www.fairtrade.net/uk-en/products-and-producers/fairtrade-products/chocolate.html

RSPB chocolate – https://www.rspb.org.uk/whats-happening/news/the-power-of-forest-friendly-chocolate

Cocoa and deforestation – https://globalwitness.org/en/campaigns/forests/chocolate-giants-fuel-deforestation-in-west-africas-last-rainforest/

And https://www.theguardian.com/environment/2023/may/22/cocoa-planting-is-destroying-protected-forests-in-west-africa-study-finds?CMP=Share_iOSApp_Other

Chocolate manufactured in Africa – https://www.tasteatlas.com/best-rated-chocolates-in-africa

Reusing cocoa pulp – https://www.wri.org/insights/hidden-benefits-cacao-waste

From bean to bar: how chocolate is produced – https://worldcocoafoundation.org/from-bean-to-bar

Trees of Life

19th September 2026

The fruit of the righteous is a tree of life. Proverbs 11:30a

Sovereign God, you are the source of all good things: 

We praise you.

You call us to tend and care for your creation: 

May we strive to do your will.

You have made us as brothers and sisters with all that lives: 

May we live together in peace

A reading: As long as the earth endures, seedtime and harvest, cold and heat, summer and winter, day and night, shall not cease. Genesis 8:22

An acorn is a comical thing

with a little hat that could be a cup.

Its pointed tip – that could be its bottom – 

is not going to drill its way into the earth. 

It waits for the rook or the squirrel 

to snaffle it and bury it deep in the soil, 

where after hours of dark contemplation 

it will emerge as a slip of a thing, 

with rusty red leaves that unfold into green.

An oak’s life starts in a very small way.

Lord God, in small and even comical ways, 

let our faith grow. 

From small beginnings help us sow 

seeds that will transform your world.

A reading: I will put in the wilderness the cedar, the acacia, the myrtle, and the olive; I will set in the desert the cypress, the plane and the pine together, so that all may see and know, all may consider and understand, that the hand of the Lord has done this, the Holy One of Israel has created it.  Isaiah 41:19-20

Rooted together in community, 

colonising land that might otherwise be void, 

trees are not loners. 

Companions, they support each other, 

as neighbours they support others, 

forming delicate ecosystems 

where life is in the balance. 

Lord God, let our faith 

create neighbours and communities.

Rooted in togetherness, 

may your kingdom come.

A Reading: He said, “Out of the eater came something to eat; Out of the strong came something sweet.” Three days later they had still not figured out what the riddle meant. Judges 14:14

Ancient oak, 

wrinkled and gnarled, 

gnawed at by time, 

even in death you provide safe lodging 

and sustenance for others. 

With grace you return to the earth 

the nourishment you harvested: 

a life time of receiving and giving.

Lord God, let our faith 

nourish generations to come 

just as we gain from those who have gone before. 

May the power of the resurrection 

sustain us with eternal life.

Amen.

The Grace

Counting on … 86

7th September 

A different aspect of resilience is maintaining good mental health. 

I know I can get over stressed by worrying about the various existential crises that we face – climate change, biodiversity loss, poverty, injustice etc – and I can get into a frame of mind that says that anything I do will not be enough, that anything I do will not make a difference, and I can’t work out what to do. It becomes overwhelming and I can’t escape. 

But what do I know is that there are some things that I can do that will unwind the anxiety. One is  exercise and I do this regularly with a set pattern such that on Tuesdays for example, I will book a swim for 7.30am, then use the gym and then have breakfast in the cafe. The other is to simply go out and pay attention to the natural world – often this is sitting by the Thames, watching the river, the wildlife, the changing tides and seasons, and even just watching the people who are also enjoying the river. 

You could say that I count on nature to keep me sane!

Counting on … day 85

4th September 2026

Resilience* – readiness to cope with small emergencies – might also include a small collection of tool kit such as  and  screw drivers and hammers, a craft knife, screws and nails, string, gaffer tape and glue. Equally useful would be a sewing kit, and in both instances some knowledge about to use either kit. 

This would allow you to carry out small repairs in a temporary basis. 

  • This continues a theme I was exploring on August

Resilience 

How would – how will  – we cope with an emergency? 

The increasing scale of the climate and biodiversity – and the crisis in social injustice – means we may well be faced with any number of different and probably overlapping emergencies.

This series will help explore how we as individuals and as communities can cope with emergency situations – ie how we can become more resilient.

Green Tau: the human component 

How do and how should humans be key parts of the natural environment?

5th August 2026

Humans are part of the Earth’s ecosystems. Ecosystems are environments where participants give and receive such that, when in balance, everyone thrives.

Humans are not passive participants. We can and should be active participants for the common good of ourselves as a species and for the other species with which we are cohabitants.

When as early settlers we cleared land of trees and scrub, and planted hedgerows, we created spaces not just for grow food but spaces where other species could find their niche and thrive. Wheat fields for example  can provide niche spaces for birds such as the yellow hammer, corn bunting and the tree sparrow, animals such harvesting mice, voles and hares, and wild plants such as poppies, corncockles and cornflowers. Using the land in this way, humans gained food and straw (for thatching, making hats, bedding for animals etc) and gave back a habitats for a rich diversity of wildlife.

When as pastoralists we grazed sheep and cattle, our livestock cleared scrub and tough weeds creating niche habitats for other species particularly flowering plants, the insect life that these support and then the bird life that they support, whilst the dung supports other forms of life above and within the soil. Different animals graze in different ways supporting different ecosystems. Humans gained food, wool and leather, and means of transport and pulling power, and gave back habitats for a rich diversity of wildlife. 

To collect water for livestock, we humans created ponds, and to drain roads and fields we created ditches. Each of these features created more and different habitats for a wide diversity of wildlife.

Humans cultivated woodland coppicing hazel, willow and chestnut trees to provide wood for different uses – hurdles, fencing and gates, tools and poles etc. Humans planted orchards for fruit and at the same time provided habitats for another wide variety of wildlife.

All these are examples of ways in which humans have interacted with other species within the various ecosystems. As well as the obvious benefits to humans – food to eat, materials with which to build homes, make clothes etc – there are less obvious but equally important benefits that we gain from the ecosystems within which we live: eg air that is clean because plants have absorbed impurities, water that is clean to drink because rock strata, reed beds etc have filtered out impurities, rainfall because plants (especially trees) have recycled water back into the atmosphere, flood resilience because trees and plants, soils rich in organic matter and windy rivers have absorbed and slowed the flow of water, and a  comfortable climate because the air, oceans, trees and bogs  have absorbed carbon dioxide. 

And then there are yet other benefits – the mental and physical wellbeing that being in a green or blue environment gives us, the inspiration for worship, spaces to meet and spaces to build homes and communities.

These benefits accrued to us because our interactions with the numerous ecosystems was sustainable. Our interactions with these ecosystems were mutually beneficial. However we are increasingly witnessing what happens when humans destabilise and degrade ecosystems, when humans take too much and give back too little. We have crossed seven of the nine planetary boundaries; Earth Overshoot day this year was 30th July. 

An obvious example is the climate. By pushing more and more carbon dioxide into the atmosphere, whilst at the same time reducing the capacity of the Earth to absorb carbon dioxide through deforestation, through draining and drying out bogs and wetlands, through compacting soils and reducing the levels of organic material, we have destabilised ecosystem that regulates climate. . Increasing concentrations of carbon dioxide into the atmosphere have insulted the Earth, increasing temperatures and increasing the energy within weather systems making them more extreme.

Another example is biodiversity. By increasing usage of fertilisers, by increasing the use of pesticides and herbicides, by clearing forests and replacing them with single crop plantations, by increasing the numbers and the concentration of farm livestock, by destroying local habitat, by draining lakes and  rivers, etc etc, we have seen a steep and rapid decline in biodiversity. To take just one example until 50 years ago any summer time car-trip necessitated regular cleaning of the windscreen to remove dead insects. Now with the increased use of pesticides (and herbicides removing the plants that fed and sheltered many insects) insect populations have dwindled. Indeed the decline is such that there is risk that if this decline continues, it will materially affect the pollination of crops.

The Earth’s ecosystems cannot sustain our current lifestyles. We need to reform and reshape our lifestyles so that they are sustainable, so that they give as well as take from the ecosystems of which we are a part. 

Restoring biodiversity – and ensuring our existence on Earth is sustainable – is about looking at how we use the land (and seas). It is not necessarily about removing our presence from ecosystems but ensuring that our presence is beneficial. Industrialised agriculture is not beneficial for ecosystems – even if it produces extra food for humans and/or livestock. Less intensive agriculture that works in harmony with ecosystems is beneficial – and will produce food for the long term. However opting for the latter rather than the former does require us to review and change our diets to ones that are compatible with sustainability. 

Restoring biodiversity is also about recognising and valuing the life support systems that its sustains – a comfortable climate, clean air and water, water management etc. Our economic system does not have a ready way of doing this: legislation is likely a more effective route.

Restoring biodiversity should also involve us in reviewing how we use the land and in particular how it supports our physical and mental wellbeing, and how it can support good community life. Do we ensure fair access for everyone? Do we ensure our rural and urban communities are structured so that they provide meaningful employment, comfortable housing, pleasant spaces for relaxation and community building for everyone?