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  • Salad stall holder. Borough Market is a thriving Farmers market near London Bridge. Saturday is the busiest day.
    _MG_3105.jpg
  • A dish of beetroot salad, and haloumi cheese at the Carmella Bistro, Tel Aviv, Israel
    SFE_100423_545.jpg
  • Spicy French sausage known as Merguez on a blue and white plate and fried Mediterranean vegetable salad.
    20090917lagrasseO.jpg
  • Spicy French sausage known as Merguez on a blue and white plate and fried Mediterranean vegetable salad.
    20090917lagrasseN.jpg
  • Vendor selling locally grown fresh green salad and spring onions at Khua Din morning market in Vientiane city, Lao PDR. A large variety of local products are available for sale in fresh markets all over Laos, all being sold on small individual stalls. Talat Khua Din is a traditional Lao market close to Vientiane city centre and is currently under threat from the construction of a shopping mall.
    DSCF0739cc_1.jpg
  • Verticrop is the UK's first and currently only vertical farm, the project, developed by Kevin Frediani at Paignton Zoo in Devon, is a revolutionary way to grow large amounts of food in small amounts of space. It uses coya instead of soil to hydroponically grow various green leaves for the animal's consumption in the zoo. This technology produces the same quantity of food as a 16 acre farm in a 50 foot by 75 foot area, and uses only 8% of the water of tradtional agriculture for the same crop. If used properly could be part of the solution to our pending global food crisis
    _MG_9139.jpg
  • Verticrop is the UK's first and currently only vertical farm, the project, developed by Kevin Frediani at Paignton Zoo in Devon, is a revolutionary way to grow large amounts of food in small amounts of space. It uses coya instead of soil to hydroponically grow various green leaves for the animal's consumption in the zoo. This technology produces the same quantity of food as a 16 acre farm in a 50 foot by 75 foot area, and uses only 8% of the water of tradtional agriculture for the same crop. If used properly could be part of the solution to our pending global food crisis
    _MG_9062.jpg
  • Verticrop is the UK's first and currently only vertical farm, the project, developed by Kevin Frediani at Paignton Zoo in Devon, is a revolutionary way to grow large amounts of food in small amounts of space. It uses coya instead of soil to hydroponically grow various green leaves for the animal's consumption in the zoo. This technology produces the same quantity of food as a 16 acre farm in a 50 foot by 75 foot area, and uses only 8% of the water of tradtional agriculture for the same crop. If used properly could be part of the solution to our pending global food crisis
    _MG_9028.jpg
  • Verticrop is the UK's first and currently only vertical farm, the project, developed by Kevin Frediani at Paignton Zoo in Devon, is a revolutionary way to grow large amounts of food in small amounts of space. It uses coya instead of soil to hydroponically grow various green leaves for the animal's consumption in the zoo. This technology produces the same quantity of food as a 16 acre farm in a 50 foot by 75 foot area, and uses only 8% of the water of tradtional agriculture for the same crop. If used properly could be part of the solution to our pending global food crisis
    _MG_9013.jpg
  • Verticrop is the UK's first and currently only vertical farm, the project, developed by Kevin Frediani at Paignton Zoo in Devon, is a revolutionary way to grow large amounts of food in small amounts of space. It uses coya instead of soil to hydroponically grow various green leaves for the animal's consumption in the zoo. This technology produces the same quantity of food as a 16 acre farm in a 50 foot by 75 foot area, and uses only 8% of the water of tradtional agriculture for the same crop. If used properly could be part of the solution to our pending global food crisis
    _MG_8954.jpg
  • Verticrop is the UK's first and currently only vertical farm, the project, developed by Kevin Frediani at Paignton Zoo in Devon, is a revolutionary way to grow large amounts of food in small amounts of space. It uses coya instead of soil to hydroponically grow various green leaves for the animal's consumption in the zoo. This technology produces the same quantity of food as a 16 acre farm in a 50 foot by 75 foot area, and uses only 8% of the water of tradtional agriculture for the same crop. If used properly could be part of the solution to our pending global food crisis
    _MG_8935.jpg
  • Organic Spinach, Riverford Organics farm, Devon, UK food industry
    _MG_0153_1.jpg
  • Freshly picked fresh garden tomatoes on a wooden dish on 8th August 2017 in Lagrasse, France. A member of the nightshade family, tomatoes are in fact a fruit, but their affinity for other savoury ingredients means that they are usually classed as a vegetable.
    _E6A0053.jpg
  • A Romanian peasant farmer weeds her organic vegetable garden with a hoe, Sarbi, Maramures, Romania. 90% of vegetable production is grown in small household plots and mainly used for self-consumption and for sale on local markets.
    90-13_1.jpg
  • A Romanian peasant farmer prepares lettuce grown in her garden, Maramures, Romania. 90% of vegetable production is grown in small household plots and mainly used for self-consumption and for sale on local markets.
    81-15_1.jpg
  • Bulk lettuce in boxes ready for dispatch, Riverford organic farm, Devon, UK food industry
    _MG_9966_1.jpg
  • Verticrop is the UK's first and currently only vertical farm, the project, developed by Kevin Frediani at Paignton Zoo in Devon, is a revolutionary way to grow large amounts of food in small amounts of space. It uses coya instead of soil to hydroponically grow various green leaves for the animal's consumption in the zoo. This technology produces the same quantity of food as a 16 acre farm in a 50 foot by 75 foot area, and uses only 8% of the water of tradtional agriculture for the same crop. If used properly could be part of the solution to our pending global food crisis
    _MG_9262.jpg
  • Verticrop is the UK's first and currently only vertical farm, the project, developed by Kevin Frediani at Paignton Zoo in Devon, is a revolutionary way to grow large amounts of food in small amounts of space. It uses coya instead of soil to hydroponically grow various green leaves for the animal's consumption in the zoo. This technology produces the same quantity of food as a 16 acre farm in a 50 foot by 75 foot area, and uses only 8% of the water of tradtional agriculture for the same crop. If used properly could be part of the solution to our pending global food crisis
    _MG_9205.jpg
  • Verticrop is the UK's first and currently only vertical farm, the project, developed by Kevin Frediani at Paignton Zoo in Devon, is a revolutionary way to grow large amounts of food in small amounts of space. It uses coya instead of soil to hydroponically grow various green leaves for the animal's consumption in the zoo. This technology produces the same quantity of food as a 16 acre farm in a 50 foot by 75 foot area, and uses only 8% of the water of tradtional agriculture for the same crop. If used properly could be part of the solution to our pending global food crisis
    _MG_9136.jpg
  • Verticrop is the UK's first and currently only vertical farm, the project, developed by Kevin Frediani at Paignton Zoo in Devon, is a revolutionary way to grow large amounts of food in small amounts of space. It uses coya instead of soil to hydroponically grow various green leaves for the animal's consumption in the zoo. This technology produces the same quantity of food as a 16 acre farm in a 50 foot by 75 foot area, and uses only 8% of the water of tradtional agriculture for the same crop. If used properly could be part of the solution to our pending global food crisis
    _MG_9065 1.jpg
  • Verticrop is the UK's first and currently only vertical farm, the project, developed by Kevin Frediani at Paignton Zoo in Devon, is a revolutionary way to grow large amounts of food in small amounts of space. It uses coya instead of soil to hydroponically grow various green leaves for the animal's consumption in the zoo. This technology produces the same quantity of food as a 16 acre farm in a 50 foot by 75 foot area, and uses only 8% of the water of tradtional agriculture for the same crop. If used properly could be part of the solution to our pending global food crisis
    _MG_9030.jpg
  • Verticrop is the UK's first and currently only vertical farm, the project, developed by Kevin Frediani at Paignton Zoo in Devon, is a revolutionary way to grow large amounts of food in small amounts of space. It uses coya instead of soil to hydroponically grow various green leaves for the animal's consumption in the zoo. This technology produces the same quantity of food as a 16 acre farm in a 50 foot by 75 foot area, and uses only 8% of the water of tradtional agriculture for the same crop. If used properly could be part of the solution to our pending global food crisis
    _MG_8963.jpg
  • Verticrop is the UK's first and currently only vertical farm, the project, developed by Kevin Frediani at Paignton Zoo in Devon, is a revolutionary way to grow large amounts of food in small amounts of space. It uses coya instead of soil to hydroponically grow various green leaves for the animal's consumption in the zoo. This technology produces the same quantity of food as a 16 acre farm in a 50 foot by 75 foot area, and uses only 8% of the water of tradtional agriculture for the same crop. If used properly could be part of the solution to our pending global food crisis
    _MG_8922.jpg
  • Organic Rocket, Riverford Organics farm, Devon, UK food industry
    _MG_0157_1.jpg
  • Lunch time at a call centre in Capetown, South Africa.  From the series Desk Job, a project which explores globalisation through office life around the World.
    609_3isoloutions_10_307_1.jpg
  • Close up of office workers tie and lunch in the canteen, GKS, Brentford. From the series Desk Job, a project which explores globalisation through office life around the World.
    479B_glaxokline13_604_1.jpg
  • A production line of lady employees from the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, prepare salad trays in the company's factory on the southern perimeter road at Heathrow Airport, West London. Gate Gourmet serve more than 200 million meals on 2 million airline flights a year to their 250-plus airline customers at more than 100 airport locations around the globe. Apart from creating the bespoke meals for an airline's culture and ethnic demands, that pack the pre-flight carts, deliver and load into the aircraft galleys and afterwards, they dispose of the waste and strip, wash and sterilize the equipment. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009).
    heathrow_airport1357-18-08-2009_1.jpg
  • A production line of lady employees from the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, prepare salad trays in the company's factory on the southern perimeter road at Heathrow Airport, West London. Gate Gourmet serve more than 200 million meals on 2 million airline flights a year to their 250-plus airline customers at more than 100 airport locations around the globe. Apart from creating the bespoke meals for an airline's culture and ethnic demands, that pack the pre-flight carts, deliver and load into the aircraft galleys and afterwards, they dispose of the waste and strip, wash and sterilize the equipment. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009). .
    heathrow_airport1357-18-08-2009_1 1.jpg
  • Meat salads are stacked in readiness for an airline flight in the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, on the southern perimeter road at Heathrow Airport, West London. Gate Gourmet serve more than 200 million meals on 2 million airline flights a year to their 250-plus airline customers at more than 100 airport locations around the globe. Apart from creating the bespoke meals for an airline's culture and ethnic demands, that pack the pre-flight carts, deliver and load into the aircraft galleys and afterwards, they dispose of the waste and strip, wash and sterilize the equipment. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009). .
    heathrow_airport1353-18-08-2009_1.jpg
  • A lady employee of the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, reaches out to add the last items to fresh fruit salads in the company's factory on the southern perimeter road at Heathrow Airport, West London. Gate Gourmet serve more than 200 million meals on 2 million airline flights a year to their 250-plus airline customers at more than 100 airport locations around the globe. Apart from creating the bespoke meals for an airline's culture and ethnic demands, that pack the pre-flight carts, deliver and load into the aircraft galleys and afterwards, they dispose of the waste and strip, wash and sterilize the equipment. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009).
    heathrow_airport1364-18-08-2009_1.jpg
  • A lady employee of the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, reaches out to add the last items to fresh fruit salads in the company's factory on the southern perimeter road at Heathrow Airport, West London. Gate Gourmet serve more than 200 million meals on 2 million airline flights a year to their 250-plus airline customers at more than 100 airport locations around the globe. Apart from creating the bespoke meals for an airline's culture and ethnic demands, that pack the pre-flight carts, deliver and load into the aircraft galleys and afterwards, they dispose of the waste and strip, wash and sterilize the equipment. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009). .
    heathrow_airport1364-18-08-2009_1 1.jpg
  • Meat salads are stacked in readiness for an airline flight in the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, on the southern perimeter road at Heathrow Airport, West London. Gate Gourmet serve more than 200 million meals on 2 million airline flights a year to their 250-plus airline customers at more than 100 airport locations around the globe. Apart from creating the bespoke meals for an airline's culture and ethnic demands, that pack the pre-flight carts, deliver and load into the aircraft galleys and afterwards, they dispose of the waste and strip, wash and sterilize the equipment. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009).
    heathrow_airport1353-18-08-2009_1 1.jpg
  • Crowds enjoy picnic spreads before an outdoor concert at Kenwood House, North London, on 18th May 1995, in London, England. Set in Hampstead Heath, these grounds were remodelled by Robert Adam between 1764 and 1779. English Heritage host Summer concerts here and families and music fans spend war summer evenings listening to opera, classical or series of themed performances by visiting artists and groups. Here is also the source of one of Londons lost rivers, The Fleet which rises here and flows downhill into the city where it becomes part of the sewer system, emerging in the Thames at Blackfriars.
    kenwood_house-18-05-1995.jpg
  • Beneath new architecture, City businessmen walk with their takeaway lunches along Bevis Marks in the City of London, the capitals financial district, on 17th June 2019, in London, England.
    city_people-09-17-06-2019.jpg
  • Sign for Itsu japanese sushi and salad bar.
    20110116itsu signA.jpg
  • Woman cutting and selecting salad leaves for veg boxes. Growing communities is one of London's most important urban farms. They run an organic veg box delivery scheme in Hackney.
    _MG_4810_1.jpg
  • A production line of lady employees from the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, prepare salad trays in the company's factory on the southern perimeter road at Heathrow Airport, West London. Gate Gourmet serve more than 200 million meals on 2 million airline flights a year to their 250-plus airline customers at more than 100 airport locations around the globe. Apart from creating the bespoke meals for an airline's culture and ethnic demands, that pack the pre-flight carts, deliver and load into the aircraft galleys and afterwards, they dispose of the waste and strip, wash and sterilize the equipment. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009).
    heathrow_airport1361-18-08-2009_1.jpg
  • Three nineties City workers enjoy their lunchtime with takeaway salad and a sandwich in Trinity Park in the City of London, on 22nd June 1993, in London, England.
    city07-22-06-1993.jpg
  • A man walking through the streets advertising a nearby salad and takeaway business, passes-by a Samsung 5G advert outside a phone shop in the City of London, on 1st September 2020, in London, England.
    city_5G01-01-09-2020.jpg
  • A production line of lady employees from the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, prepare salad trays in the company's factory on the southern perimeter road at Heathrow Airport, West London. Gate Gourmet serve more than 200 million meals on 2 million airline flights a year to their 250-plus airline customers at more than 100 airport locations around the globe. Apart from creating the bespoke meals for an airline's culture and ethnic demands, that pack the pre-flight carts, deliver and load into the aircraft galleys and afterwards, they dispose of the waste and strip, wash and sterilize the equipment. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009). .
    heathrow_airport1361-18-08-2009_1 1.jpg
  • Assorted home-grown vegetable plot in a Somerset back garden. The home-grown organic crops have been sown and nurtured on this privately-owned land in a rural location. Rows of salads, rhubarb, beets, onions and other assorted veg and flowers thrive on this good soil, helping to feed the family living in the nearby bungalow.
    garden_vegetables02-21-08-2013_1_1.jpg
  • A self serve counter selling a selection of plated ham salads, wrapped in cling film, at the Farm Cafe in rural Holbeach on the 23rd June 2017 in Norfolk, United Kingdom. Established during the 1950’s after the owners parents set up a tea stop on the east bound A17, the cafe has grown over the years and attracts coach loads of tourist and travellers often en route to the north Norfolk coast.
    SMP03146.jpg
  • Elderly friends eat lunch on their laps during a mid-day rest at the Chelsea Glower Show. With trays balanced on their knees and sitting on a bench, the man and lady have salads and strawberries and cream and a glass of Pimms - all very English at this most British of annual seasonal summer events.
    show_picnic-20-07-1989_1_1.jpg
  • A pair of gloved hands in a greenhouse potting shed on a north Somerset farmstead. Pressing soft soil into small pots containing young tomato plants to be planted elsewhere, the anonymous person fills a tray of other growing items such as herbs and salads. The sunshine comes through the greenhouse glass allowing temperatures to stay even and favourable for fast growth.
    potting_greenhouse01-04-05-2013.jpg
  • A pensioner stoops to lift home-grown beetroot in his Somerset back garden. The home-grown organic crops have been sown and nurtured on this privately-owned land in a rural location. Rows of salads, rhubarb, beets, onions and other assorted veg and flowers thrive on this good soil, helping to feed the family living in the nearby bungalow.
    garden_vegetables06-21-08-2013_1_1.jpg
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