Get involved with Speciality Food’s March edition

Happy New Year! The whole team at Speciality Food hopes you had a relaxing, fulfilling (and profitable) festive season.

We’re sure, like us, you’re keen to start 2026 in a fresh, bold and exciting way. 

Here’s what we’re up to for our next edition (March), with plenty of opportunities for you to get involved.

The Green Issue

Always incredibly popular, the Green Issue is our annual edition shining a light on the real, practical shifts happening across the world of sustainability. It’s upbeat, useful and packed with ideas you can put into action.

Within it, we touch upon myriad sectors, from manufacturing, production, branding and packaging to retail, wholesale and farming.

Green Report

Our report is a round-up from across industry, filled with insightful commentary, statistics and data you need to know.

Sustainable Champions

Have you gone B Corp? Is your business shifting its way of working to more sustainable practices, from adapting packaging or shipping to the sourcing of ingredients? Perhaps you’ve upgraded your premises with the environment at the forefront of your plans. We will be telling our readers about the businesses who are taking pride and making strides in their sustainability missions. Get in touch with us if that sounds like you.

Innovations in Sustainability

Within this feature, we’ll be looking at new approaches, tech and packaging formats shaping the sustainable landscape in 2026, and what they mean for producers and retailers.

Futureproof Farming

How is farming evolving to become more futureproof? We’ll find out more, featuring case studies from farmers who’ve shifted to regenerative or organic methods and are finding new ways to supply their communities.

Sustainable Retail

How are your peers in retail responding to consumer demand for greater retailer responsibility when it comes to the environment and sustainability? We’ll share advice you can adopt at any scale, plus inspiring spotlight stories.

Share Your Cheese News and Views

Don’t forget to get in touch with us to share your latest cheese news – particularly sustainability updates for this edition. 

On the back of a hugely engaging piece of commentary from Patricia Michaelson of La Fromagerie, passionately advocating for raw milk, we’re keen to feature more voices from the cheese and dairy industry. If there’s a topic you feel strongly about, email charlotte.smith-jarvis@artichokehq.com

Frozen Food

Is frozen food the future? It’s certainly on the up, with consumers turning to premium frozen options more frequently, and with brands in this space ever innovating to keep the sector exciting.

We’ll be delving deeper into the freezer aisle, discovering what’s working across speciality retail, products that are proving a hit with shoppers, and where the frozen category is going.

Artisan Essentials

Our annual Artisan Essentials publication comes out with the March edition of Speciality Food. Filled with advice on how retailers can turn their business into an attractive destination store, the A5 format magazine has a number of promotional opportunities for producers of all sizes. Find out more and see the last edition here.

Pick up a copy of Speciality Food at IFE

Speciality Food will be visiting IFE (30th March-1st April) this year, meeting producers, spotting trends and catching up with partners. We’ll have extra March issues available at the entrance and pick up points, giving the Green Issue additional exposure. Look out for us!

Our March edition also includes an IFE preview, featuring everything readers need to know about the event, from key talks and highlights to the must-see exhibitors. If you’ve got a stand this year and want to attract more speciality retailers, drop us a line.

How to Contact Us

For feature enquiries, to offer your expertise or to share your news, simply email hello@specialityfoodmagazine.com. Make sure you follow us on social media too. We’re on Instagram, LinkedIn and X.