Growing Mushrooms for Profit: A Beginner’s Guide

Mushroom farming has garnered significant interest in recent years, both for its profitability and its sustainable approach to agriculture. 

Whether you are looking to supplement your income or start a full-scale operation, growing mushrooms can be a rewarding venture. 

This guide will walk you through the essentials of mushroom cultivation, from understanding the basics to setting up your mushroom farm.

Understanding the Basics

Why Mushrooms?

Mushrooms are a popular ingredient in many cuisines, prized for their unique flavours and nutritional benefits. They are a rich source of vitamins, minerals, and antioxidants, and their demand has been steadily increasing. Moreover, mushrooms can be grown in a relatively small space and have a quick turnaround time compared to traditional crops.

Types of Mushrooms

The most common types of mushrooms grown for profit include:

Oyster Mushrooms: Easy to grow and have a high yield.

Shiitake Mushrooms: Known for their rich flavour and medicinal properties.

Button Mushrooms: Widely consumed and have a large market demand.

Setting Up Your Mushroom Farm

Initial Considerations

Market Research: Before diving into mushroom farming, conduct thorough market research. Identify the types of mushrooms in demand, potential buyers, and competitors in your area.

Space: Determine the space available for cultivation. Mushrooms can be grown indoors or outdoors, but a controlled environment is ideal for consistent yields.

Investment: Estimate the initial investment required for substrates, spores, equipment, and other materials. Starting small can help manage costs and reduce risks.

Growing Environment

Substrates: Mushrooms grow on substrates, which can be anything from straw and sawdust to coffee grounds. Each type of mushroom has specific substrate requirements.

Temperature and Humidity: Most mushrooms require a temperature range of 15-25°C and high humidity (80-90%). Investing in a climate-controlled space can help maintain these conditions.

Lighting: Mushrooms do not need direct sunlight but require some light for certain stages of growth. Indirect or artificial light works well.

The Cultivation Process

Inoculation

Inoculation involves introducing mushroom spores or spawn to the substrate. This can be done through:

Spore Syringes: Ideal for small-scale cultivation.

Spawn Bags: More efficient for larger operations.

Ensure the substrate is sterilised or pasteurised to eliminate contaminants that could hinder mushroom growth.

Incubation

Once inoculated, the substrate is kept in a dark, warm, and humid environment. During this phase, the mycelium (the vegetative part of the fungus) colonises the substrate. This period can last from a few weeks to several months, depending on the mushroom variety.

Fruiting

When the substrate is fully colonised, it is moved to a fruiting chamber. Here, conditions are adjusted to encourage the development of mushroom fruit bodies. This includes lowering the temperature slightly and introducing fresh air and light.

Harvesting

Mushrooms are typically ready for harvest within a few days to a few weeks after entering the fruiting stage. They should be harvested before the caps fully open to ensure the best quality and shelf life.

Marketing and Selling

Packaging

Fresh mushrooms should be packaged in breathable containers to extend their shelf life. Clear labelling with information about the type, weight, and best-before date is crucial.

Sales Channels

Farmers' Markets: Directly sell to consumers and build a loyal customer base.

Restaurants: Establish relationships with local chefs and restaurants.

Online Sales: Use e-commerce platforms to reach a broader audience.

Tips for Success

Quality Control: Regularly monitor and maintain the growing conditions to prevent contamination and ensure high-quality produce.

Diversification: Consider growing multiple types of mushrooms to cater to different market segments and reduce risks.

Continuous Learning: Stay updated with the latest cultivation techniques and market trends. Join mushroom farming communities and attend workshops.

Conclusion

Mushroom farming is a viable and profitable agricultural business with the right knowledge and resources. By understanding the basics, setting up an ideal growing environment, and adopting best practices, you can successfully cultivate mushrooms and tap into a growing market. Whether you are a novice or an experienced farmer, the potential for growth and profit in mushroom farming is immense. Happy growing!

The Benefits of Organic Farming in Food Production

In recent years, there has been a growing interest in organic farming as consumers become increasingly concerned about the origins and quality of their food.

Organic farming, which avoids synthetic pesticides and fertilisers, genetically modified organisms (GMOs), and emphasises sustainability, offers numerous benefits that make it an attractive option for food production. 

Here, we explore the key advantages of organic farming and its positive impact on food production.

Healthier Produce

One of the primary benefits of organic farming is the production of healthier food. Organic produce is free from synthetic pesticides and fertilisers, which are commonly used in conventional farming. These chemicals can leave residues on food, which may pose health risks to consumers. Organic farming, by avoiding these substances, ensures that the food is cleaner and potentially safer for consumption. Studies have shown that organic fruits and vegetables often contain higher levels of essential nutrients, such as vitamins, minerals, and antioxidants, compared to their conventionally grown counterparts.

Environmental Sustainability

Organic farming is inherently more sustainable than conventional farming practices. It promotes biodiversity by using crop rotations, polycultures, and cover crops, which help maintain healthy soil and reduce the need for chemical inputs. This approach also supports a wider variety of wildlife, contributing to a balanced ecosystem. Moreover, organic farming practices help reduce soil erosion and improve soil fertility through the use of organic matter like compost and manure. By avoiding synthetic chemicals, organic farming also helps protect water quality, as it reduces the risk of chemical runoff contaminating water sources.

Reducing Carbon Footprint

Organic farming can play a significant role in mitigating climate change. Organic practices, such as reduced reliance on fossil fuel-based inputs, promote the sequestration of carbon in the soil. Healthy soils, rich in organic matter, can capture and store significant amounts of carbon dioxide, thus helping to offset greenhouse gas emissions. Furthermore, organic farming generally uses less energy, as it eliminates the need for energy-intensive synthetic fertilisers and pesticides. This reduction in energy consumption contributes to a lower carbon footprint for organic food production.

Animal Welfare

For those concerned about animal welfare, organic farming provides a more humane approach to livestock management. Organic standards require that animals are raised in conditions that allow for natural behaviours, such as grazing on pasture. Organic livestock are also fed organic feed and are not given routine antibiotics or growth hormones, which are commonly used in conventional animal farming. This leads to healthier animals and can result in higher quality meat, dairy, and eggs for consumers.

Economic Benefits for Farmers

Organic farming can be economically beneficial for farmers, particularly small-scale and family-owned farms. Organic produce often commands higher prices in the market due to its perceived health benefits and environmental advantages. This price premium can help improve the financial stability of farmers and encourage more people to adopt organic farming practices. Additionally, organic farming can reduce input costs over time, as it eliminates the need for expensive synthetic chemicals and relies on natural processes and resources.

Consumer Trust and Transparency

Organic farming fosters greater transparency and trust between consumers and producers. Organic certification requires adherence to strict standards and regular inspections, ensuring that organic products meet high quality and ethical criteria. This certification process builds consumer confidence in the integrity of organic products and allows consumers to make informed choices about the food they purchase. As a result, organic farming can help create a more transparent and trustworthy food system.

Conclusion

The benefits of organic farming in food production are numerous and far-reaching. From producing healthier food and promoting environmental sustainability to improving animal welfare and providing economic benefits for farmers, organic farming offers a compelling alternative to conventional agricultural practices. As more consumers recognise these advantages and demand for organic products continues to grow, organic farming is likely to play an increasingly important role in shaping the future of food production. Embracing organic practices not only supports a healthier planet but also ensures a healthier and more sustainable food supply for future generations.

From Farm to Table: Exploring the Farm-to-Fork Movement and its Impact on Food Quality

In recent years, there has been a growing interest and demand for fresh, locally sourced produce. 

This has given rise to the Farm-to-Fork movement, a revolutionary approach to food production and distribution that emphasises the direct connection between farmers and consumers. 

As we delve into this movement, we'll explore the journey of food from the farm to the table and examine the profound impact it has on food quality.

The Essence of Farm-to-Fork:

The Farm-to-Fork movement is a departure from traditional, industrialised food production systems. 

It emphasises shortening the supply chain and fostering a direct relationship between farmers, producers, and consumers. This movement champions transparency, sustainability, and the preservation of the nutritional value of food as it travels from the field to our plates.

Freshness Matters:

One of the key pillars of the Farm-to-Fork movement is the emphasis on freshness. Locally sourced produce is often harvested at its peak ripeness, ensuring it retains maximum flavor and nutritional content. The reduced transit time from farm to table minimises the need for preservatives and artificial ripening agents, contributing to a healthier and more flavourful dining experience.

Nutrient Retention:

The moment a fruit or vegetable is harvested, its nutrient content begins to decline. With the Farm-to-Fork model, consumers have access to produce that has spent less time in storage and transportation, resulting in higher nutrient retention. This not only enhances the health benefits of the food we consume but also offers a more satisfying culinary experience, too.

Supporting Local Economies:

By choosing locally sourced products, consumers actively support their own local economies and farming communities. This not only helps to sustain small-scale farmers but also fosters a sense of community and connection. Additionally, the reduced carbon footprint associated with shorter transportation distances aligns with the global push for sustainable practices.

Environmental Impact:

Traditional agricultural practices often involve large-scale monoculture and extensive use of chemical inputs. In contrast, the Farm-to-Fork movement encourages sustainable farming practices, including organic methods and the re-introduction of crop rotation. This not only benefits the environment but also reduces the risk of harmful residues in the food we eat.

Challenges and Opportunities:

While the Farm-to-Fork movement has gained considerable momentum, it faces challenges such as scalability, distribution logistics, and consumer education. However, these challenges also present opportunities for innovation, collaboration, and the development of a more resilient and sustainable food system.

The Farm-to-Fork movement is more than just a trend; it's a paradigm shift in the way we approach food production and consumption. 

By choosing locally sourced and sustainably grown products, consumers contribute to a healthier, more flavorful, and environmentally friendly food system. As we continue to embrace this movement, we not only nourish our bodies but also cultivate a stronger connection to the land and the communities that sustain us. 

From farm to table, the journey of our food is a testament to the transformative power of conscious consumer choices in shaping a better, more sustainable future.

https://www.soilassociation.org

https://www.royalcountrysidefund.org.uk

https://www.nffn.org.uk

Sustainable Eating: How to Make Environmentally Friendly Food Choices

In a world where ecological, green and environmental concerns are at the forefront of our minds, adopting sustainable practices in every aspect of our lives is crucial. 

One area where individuals can make a significant impact is through their food choices. Sustainable eating not only benefits the environment but also contributes to personal health and the well-being of communities. 

In this blog post, we will explore the concept of sustainable eating and provide practical tips on how to make environmentally friendly food choices.

Understanding Sustainable Eating:

Sustainable eating is a lifestyle that aims to minimise the environmental impact of food production, distribution, and consumption. This involves considering the ecological, social, and economic aspects of food choices. By making mindful decisions, individuals can support sustainable farming practices, reduce greenhouse gas emissions, and promote biodiversity.

Key Principles of Sustainable Eating:

Choose Locally Sourced and Seasonal Foods:

Opting for locally sourced and seasonal foods reduces the carbon footprint associated with transportation. Local produce is often fresher, supports local farmers, and encourages a more resilient and sustainable food system. Preserving locally grown produce using environmentally sustainable methods is something one can consider if you want to eat out of season foods later in the year. 

Prioritise Plant-Based Options:

Plant-based diets have gained popularity for their positive environmental impact. Reducing meat consumption, especially from resource-intensive sources like beef, can lower greenhouse gas emissions, decrease water usage, and conserve land. Include a variety of fruits, vegetables, grains, and legumes in your meals for a well-balanced and eco-friendly diet.

Minimise Food Waste:

Food waste is a significant contributor to environmental degradation. Plan meals, store food properly, and use leftovers creatively. Composting is an excellent way to reduce the amount of organic waste sent to landfills.

Support Sustainable Agriculture:

Choose products with certifications like organic, Fair Trade, or Rainforest Alliance. These certifications ensure that food is produced using environmentally friendly and socially responsible practices. Supporting farmers who prioritise sustainability helps create a market demand for responsible agricultural methods.

Mindful Seafood Choices:

Over-fishing is a critical issue threatening marine ecosystems. Choose seafood that is sustainably sourced and labeled by organisations such as the Marine Stewardship Council (MSC). Be informed about the impact of your seafood choices on ocean health.

Practical Tips for Sustainable Eating:

Meal Planning:

Plan your meals to minimise food waste and make efficient use of ingredients. This not only reduces your environmental impact but also saves money.

Grow Your Own Food:

If space permits, consider cultivating your own fruits, vegetables, or herbs. Home gardening is a rewarding way to connect with the food you eat and reduce your reliance on store-bought produce.

Educate Yourself:

Stay informed about the environmental impact of different foods. Understanding the lifecycle of your food helps you make informed choices that align with your sustainability goals.

Community Supported Agriculture (CSA):

Join a CSA programme to support local farmers directly. CSA members receive regular deliveries of fresh, seasonal produce, strengthening the bond between consumers and producers. https://communitysupportedagriculture.org.uk/

Sustainable eating is a powerful tool for positive change in our world. By making conscious food choices, we can contribute to a more sustainable and resilient food system. 

Whether it's opting for plant-based meals, supporting local farmers, or reducing food waste, every small action adds up to make a significant impact on the environment. 

Embracing sustainable eating not only benefits the planet but also enhances our overall well-being, creating a harmonious relationship between ourselves, our food, and the world we live in.

(Image courtesy of PierreGilbert from Pixabay)

Lidl partners with revolutionary egg producer Kipster

Lidl GB has announced an exclusive UK partnership that will see it become the first Grocer in Great Britain to sell British eggs from the revolutionary egg company Kipster, which is said to produce “the most animal and environmentally friendly farms in the world."

Kipster’s industry leading and transformative farming concept will see British eggs produced by chickens which are kept in the highest welfare standards and which have a significantly reduced carbon footprint, with the remaining offset through the purchase of carbon credits.

Having first introduced its egg farming concept to Holland back in 2017, Kipster’s exclusive partnership with Lidl GB means British shoppers will be able to purchase eggs sourced from Kipster’s British “egg farm of the future” from Spring 2025, once planning permissions for the Shropshire farm has been granted.

The Kipster concept was developed in partnership with scientists and animal welfare organisations to meet the needs and instincts of chickens. The farms, which exceed typical free range standards, enable the animals to roam freely inside or out, with access to an indoor playground filled with daylight and fresh air. Through the installation of live 24/7 web cams the conditions chickens live in are available for all to see, any time, any place, demonstrating Kipster’s dedication to absolute transparency.

Peter de Roos, Chief Commercial Officer for Lidl GB, said: “When we first met with Kipster, we were instantly struck by their devotion and commitment to providing the highest welfare standards for chickens and roosters, whilst also doing right by the planet. 

"At Lidl we want to give our customers the very best products at the best possible prices, which is why we’re so excited to be the first grocer to bring Kipster’s eggs to our stores across Great Britain. We are strongly urging Telford and Wrekin Council in Shropshire to approve the plans to ensure British shoppers have access to this industry leading egg.”

Ruud Zanders, Founder of Kipster, commented: "We are delighted to be working with British farmers who are keen to take the next step towards more animal welfare and environmental sustainability. We are immensely grateful to Lidl for the trust they put in us to get Kipster off the ground in the UK. With their support we farmers can close the gap between what we're doing and what people want and need, which is more ethically and sustainably produced food."

Dr Tracey Jones, Global Director of Food Business at Compassion in World Farming said: “We fully support Kipster’s innovative barn system for laying hens as it addresses both animal welfare and sustainability concerns, plus providing a good working environment for the farmers, too.

"Compassion awarded Kipster a Good Egg Award and Best Marketing Award in 2018 for promoting their welfare and environmentally friendly eggs, and we believe the Kipster concept has real potential for replication and growth in the future.”

The company also has a clear commitment to tackling food waste. It takes a circular approach to what the chickens and roosters eat, with animals eating a newly developed feed made using the by-products from crop and food processing, such as faulty pasta products or unwanted food from bakeries. 

The resulting upcycled feed has a carbon footprint around 40% of conventional chicken feed, with the remaining GHG emissions offset through carbon credits. It also shuns the standard industry practice of culling newly born roosters given their inability to lay eggs, instead rearing them in their friendly farms to eventually be used for meat.

The Kipster “farm of the future” will be operated by Shropshire based Griffiths Family Farms, who currently have planning application in with Telford and Wrekin Council for the new site, which is set to be determined this month, November.   

The introduction of Kipster eggs in Lidl stores follows the discounter’s industry -leading move to introduce Welfare Windows on packaging to improve supply chain transparency for customers.

Dr Alastair Leake Receives National Agricultural Award for Leading The Allerton Project

Dr Leake and Andrew Wraith

"He has made an extraordinary contribution to British agriculture through his work leading The Allerton Project"

The Royal Agricultural Society of England (RASE) has awarded its 2023 National Agricultural Award to Dr Alastair Leake, who is the director of policy at the Game & Wildlife Conservation Trust (GWCT). 

The award recognises his outstanding contribution to British agriculture through his work leading The Allerton Project, a research and demonstration farm in Leicestershire that showcases how commercial farming and high levels of biodiversity can co-exist peacefully.

Dr Leake received the award from Andrew Wraith, Head of Food & Farming at Savills, at a ceremony held at the Royal Windsor Estate, courtesy of His Majesty the King. 

The award is given annually to an individual who has made a significant impact on the advancement of agriculture in the UK.

Dr Leake has been at the helm of The Allerton Project for 22 years, overseeing and leading ground-breaking research on the effects of different farming methods on biodiversity. The Allerton farm is one of the DEFRA Sustainable Intensification Demonstration Platforms and has attracted thousands of visitors, including farmers, policymakers, researchers, and students, who have learned from its innovative practices.

The award judges praised Dr. Leake for his tireless efforts to discover and communicate how agricultural production systems can allow for high levels of food production and biodiversity to occur simultaneously. 

David Grint, CEO of the Royal Agricultural Society, said “We were delighted to present Alastair with the RASE National Agricultural Award. He has made an extraordinary contribution to British agriculture through his work leading The Allerton Project, which has done so much to pioneer and popularise ways of farming with nature.”

At a when intensive agriculture has too often been associated with environmental degradation, Dr Leake has shown how farming with nature can benefit both farmers and wildlife.

Dr Leake said he was “humbled, honoured and thrilled” to receive the award. “I have been fortunate to have worked alongside some outstanding colleagues through my 30 years of involvement with agricultural and environmental trials."

He commented, “the incredibly generous gift of the Loddington Estate by the Late Lord and Lady Allerton and their vision for the Allerton Project has inspired all of us. Never before has it been so important for us to find ways to grow our food and protect nature and the environment simultaneously.”

Something for our farmer readers, about outdoor working

Working outdoors in cold, rainy weather can not only be uncomfortable and hinder your ability to complete your work, but it can also be very dangerous if you aren't properly equipped.

With this in mind, the team at Workwear Express has offered their expert insight into staying dry whilst working outside, with eight must-haves for protection from the rain. 

 Waterproof outerwear

Your waterproofs are the most essential items for keeping you dry when working in rainy weather conditions. From your jackets to your trousers, having waterproofs will prevent rain from penetrating your clothing and keep you feeling dry and comfortable throughout the entire day.

However, it’s important to note you should choose properly fitted clothing, as this will impact the performance of your waterproofs. Clothing that's oversized might be too loose and let rain in, whilst jackets or trousers that are too small will fail to cover your body to offer full protection. 

 Breathable, moisture-wicking clothing

When working all day doing a strenuous job, sweating can often be unavoidable, which is why choosing breathable and moisture-wicking clothing is vital.

Your t-shirts, jumpers, underwear or shorts should be made from lightweight, breathable fabrics, which allows better air circulation and prevent moisture from becoming trapped and the feeling of being hot and clammy. You can also choose moisture-wicking materials that absorb moisture from your body and push it to the fabric’s surface, to keep you feeling nice and dry. 

Correct footwear 

Working in wet conditions requires waterproof, non-slip footwear to keep your feet dry and comfortable, alongside providing stability.

Having waterproof footwear that prevents your feet from getting cold and wet is very important, as it protects you against unwanted foot conditions such as athlete's foot, poor circulation, or the more serious and nasty immersion foot. It’s also vital your work footwear has a good grip to help you keep your feet stable and safe on wet surfaces and prevent slipping. (And is steel toe-capped, if required)

Protective headgear

Hats can be a great way to keep your head and face dry when working outside. If you work in the likes of construction, roadworks, waterworks, gas and oil, forestry, then a hard hat with a rain cover would be a brilliant option.

 Alternatively, if your job isn’t likely to require a hard hat but you’re still looking for some good protection from the rain, a waterproof bucket hat or wide-brimmed hat is a good choice. Ideal for farm workers.

Gloves

Having cold, wet hands can make it difficult for you to fulfil your work effectively, which is why waterproof gloves can be an essential piece of equipment when working outside.

Choosing a gloves that allow complete flexibility will allow you to complete your jobs with a full range of movement, whilst still protecting your skin from the rain and preventing your fingers becoming cold, chapped and numb. 

Thermals 

Accompanying rainy weather can also be cold temperatures, which is why having thermals when working outdoors can be vital.

The extra layer of protection provides insulation, helping you retain your body heat and avoid cold-related issues like frostbite, chilblains and hypothermia. They also have the added benefit of being made from moisture-wicking materials that transport sweat away from the skin, which is important as wet clothes will make you feel colder. 

Breaks in sheltered areas

Working outside for long periods of time in the rain and cold can not only be uncomfortable, but also dangerous - and not to mention make you feel miserable.

That’s why, whenever possible, you should take short breaks in sheltered areas (like a barn, for example?) to give your body’s temperature time to warm up and your clothing the chance to dry off. 

Spare clothes 

It’s always a good idea to have a spare set of clothes to hand during your working day, as this can be useful for a number of reasons.

If the weather is torrential and you feel extremely uncomfortable in your work clothes, you can easily change into your spare pair or have them to change into at the end of the day for your commute home, so that you don’t feel uncomfortable when driving. 

That's Food and Drink would like to thank Workwear Express for their help in compiling this article.

https://www.workwearexpress.com/jackets/mens-jackets 

Would you like to visit a farm?

Would you like to visit a farm? If you did, you would be able to learn more about where the food you cook and eat comes from.

And many farmers would love for you to visit their farms either in person or virtually.

LEAF (Linking Environmental And Farming) is all about brining this kind of meeting about.

LEAF have recently held an LEAF Open Farm Sunday and you will be able to have at look at their 2023 Feedback Scrapbook which details and demonstrates some of the marvellous feedback they received from both visitors and also from farmers, showing the good, positive impact of LEAF Open Farm Sunday, which took place on Sunday 11th June 2023. https://issuu.com/linking-environment-and-farming/docs/lofs_2023_feedback_scrapbook?fr=sNDk5MjYzNTEzNjU

However for people who cannot get to a farm you can also enjoy virtual farm visits and, if you are a farmer, you can learn how you can open your own farm to visitors (either in person or virtually) at the link here https://farmsunday.org/online-farm-sunday

You can get in touch with LEAF here:-

Phone:

024 7641 3911

Email:

lofs@leaf.eco 

Address:

LEAF, Stoneleigh Park, Warwickshire, CV8 2LG.

(Image courtesy of Goran Horvat from Pixabay)

Morrisons launches new support package for British farmers to cover rising costs of growing crops

What with rising energy prices, increased fertiliser costs and other price rises, our farmers have certainly being feeling the pinch lately. 

As a result, Morrisons has taken the decision to launch a new support package for British farmers to cover the costs of growing crops.

In fact, Morrisons has become the first UK supermarket to launch a support package that underwrites 100% of the costs associated with growing crops.

The retailer, which has over 1,200 branches throughout England, Scotland and Wales, has invested £2 million in a year-long trial and potato and carrot farmers are the first to benefit under the scheme.

The trial will help British farmers mitigate the cost and weather pressures coming from the peaks and troughs of the seasons, including field rent and fertiliser costs and gives farmers greater financial security with Morrisons shouldering all the risks.

Crops are currently being grown on three potato farms and one carrot farm with the first produce from these farms due to hit the shelves before year's end and into 2024. If successful, Morrisons hopes to roll out this scheme to more farms later next year. 

Morrisons already supports farmers by buying whole crops and picking out any fruit or veg that's perfectly fine to eat but has a quirky shape or a surprising size for its Naturally Wonky range.

Launched back in 2015, Morrisons Naturally Wonky fruit and veg helps reduce food waste in the field and offers affordable produce to its customers. It also provides farmers an alternative route to market. The range includes 24 wonky varieties, and 27,000 tonnes of fruit and vegetables were sold this way last year alone.

Gareth Cosford, who is Morrisons' Senior Buying Manager for Root Vegetables said: “As British farming’s biggest direct customer we understand the impact higher costs are continuing to have on Britain's farmers. As a result, our trial scheme allows us to take all the risks that are associated with growing the crop away from our farmers and continue to grow the best quality British produce our customers know, love and have come to expect.” 

Participating farms so far include Naish Farms Ltd. which grow potatoes for Morrisons.

Andrew Nash, who is a Director at Naish Farms Ltd. said: “Morrisons already buy our whole crop of potatoes from us, taking the top-quality and also the misshapen or the oversized ones and making them available to customers as part of their naturally wonky range. This not only maximises our return, it also offers the best value to their customers.

“In farming there are ups and downs throughout the seasons. For us we are seeing greater weather challenges which could impact our crops and by being part of this new Morrisons trial, they’re underwriting our growing costs to cushion us from the associated risks and provide supply security so  we can focus on growing the very best potatoes for their customers.”

Interestingly, Morrisons is British farming’s biggest direct supermarket customer and works directly with over 2,700 farmers and growers all year round to ensure customers can purchase products of the highest quality. 

This week Morrisons is continuing to support the industry by sponsoring Farm 24, farming's biggest event which highlights the pride of the nation’s food producers. For more information, please visit: https://www.morrisons-farming.com/backing-british/farm24

Some shoppers believe that the Morisons Naturally Wonky fruits and vegetables actually taste better, as they remind them of the "real" fruit and vegetables their parents and grandparents used to be able to buy before the authorities decided that all fruits and vegetables should have uniform size, weight and appearance.

What do you think? Wonky or not? 

Future farmers will benefit from sustainability advice in new combined Tesco and Harper Adams University initiative

The Future Farmer Programme will help support farmers reach net zero and biodiversity targets

Tesco and Harper Adams University’s School of Sustainable Food and Farming (SSFF) have today announced the launch of an exciting and major new multi-year programme which will help up-and-coming British farmers develop their skills in sustainable agriculture.

With recent surveys suggesting younger farmers have identified skills gaps in areas such sustainability and the environment, the Future Farmer Programme will provide 75 young farmers with face-to-face and live online training on how to implement sustainable agriculture practices and protect biodiversity.

The nine-month course, which will run every year for the next three years, will also include events and mentoring sessions on business operations and also on personal development.

Farmers under the age of 40 from across different agricultural sectors and at different stages of their development are being encouraged to apply for the programme ahead of its start date in October.

As part of the Partnership with SSFF, Tesco will also fund research projects which are aimed at addressing some of the key sustainability challenges affecting agriculture. The first research project will look to combine different sectors of Tesco’s agricultural supply base to understand how land can be managed in a way that is environmentally and economically sustainable for all parties involved in an agricultural rotation.

Speaking at the launch of the programme at the Royal Welsh Show, Ashwin Prasad, Tesco’s Chief Product Officer said: “British agriculture plays a crucial role in protecting and enhancing our natural environment and will be right at the heart of the UK’s efforts to achieve its net zero ambitions. It’s also had to overcome some incredibly tough challenges over the past two years, which is why we’re committed to supporting it, both now and in the future."

“With this in mind, I’m really delighted to be launching this new programme with Harper Adams University, which will see some of the brightest young talents in the industry benefit from training and support in implementing sustainable agriculture techniques, helping to safeguard the industry, and our natural environment, for future generations.”

Simon Thelwell, Director of the School of Sustainable Food and Farming at Harper Adams University said: “We are entering a hugely exciting but challenging next chapter for UK Agriculture. The transition to more sustainable food production systems is a significant change for many farmers, and so understanding these issues, identifying the opportunities they present, and being prepared to make change is the key focus of the course."

“The course is split into three focus areas, Understanding Sustainability, which will explore the key drivers and opportunities for the industry; Agile Mindsets - which will help participants identify their own strengths, capabilities and weaknesses; and Agile Business, will help them structure and adapt their business, existing or new, and to identify new opportunities and methods for a sustainable future.”

Tesco has provided much-needed support across several farming sectors over the course of the last 18 months to help overcome inflationary challenges, which have affected the prices of inputs such as feed, fertiliser, energy and labour. Tesco’s help has included financial support packages for the pig and egg sectors as well as its continued commitment to its Tesco Sustainable Dairy Group, now in its 16th year, and its established feed model for poultry farmers.

Farmers can learn more or apply here:- https://www.schoolofsustainablefoodandfarming.org/886/tesco-future-farmer-programme/

Calls to build resilient food production system echoed across the food sector

On a warm and sunny Spring evening in the heart of the Cotswolds, a chef, NGOs, civil servants, educators and farmers joined together to share food and perspectives at a special dinner to discuss the future of sustainable food and farming.  

It was intended as a dialogue to act as a proactive call for the food and agricultural value chains to build a more resilient food system. 

Gathered together by BASF over a shared passion for food, farming and the wider environment, the diverse group called for three areas of impact, the need for education to address the disconnect between food and farming, the encouragement of consumers to consider their role in sustainable food choices and the need to change the narrative around fresh vs processed foods.

Hosted at FarmED, a community and education site based in Oxfordshire which was founded by Ian and Celene Wilkinson back in 2021 which aims to explore ways to combine all farming approaches for a more sustainable and healthy food system, the venue provided the ideal backdrop to the first ‘Biggest Job on Earth’ dinner. Throughout the evening, guests heard from unique voices sharing their challenges and opportunities for the future of food production.

Invited to share her perspective on the pressures of land use, Farmer Sarah Bell discussed the challenges and contributions that farmers need to make: “For me, the challenges are complicated and complex, ranging from the increase in urbanisation and warehouse construction and resulting water run-off. Planting trees as a licence to continue to pollute, non-production interventions for land use and renewables schemes making communities hot under the collar. As farmers we also need to be providing year-round, long-term employment, to deal with forced land use changes resulting from the climate and responding to what society wants from land.”

Sarah added that what society mustn’t lose sight of through the “farmers’ lens for survival is that they are intimately, and viscerally connected to land,” and that society and politics’ polarisation and post-truth is driving short-termism.

“Farmers are about to enter a social contract for public good from public investment; what we must have, is scientific baselining for this, and to bear in mind that urban society still expects shelves to be stacked, and we can’t expect retail giants to be responsible for the levers in our food system, food policy must take the supply chain limitations into consideration.”

Identifying ways to bridge the gap between farming and the food we eat, Chef & Founder of Sorted Food Ben Ebbrell addressed the impact of influencers to drive positive change, sharing information about sustainable food production in the context of food choices matters, as does the consciousness of consumers’ purchase decisions: “Our hope is that [SortedFood] inspires and shares information with our community and we hope that a nugget of information will encourage them to share what they have learnt and make a different choice. We are a group of friends who met at secondary school, and we listen, distil, curate, and connect with our community.

“However, when we look outside our world, I could become very negative, very quickly, because of the food choices the world imposes, fast versus fresh food and the widening ‘say versus do’ gap.”

Ben added that, when it comes to sustainability, there's “deadlock” despite all those with marketing budget talking about it, “we are not shifting the dial”. His advice to the farming sector is not to use experts who are untouchable and unreachable, but to find communities that want to engage and listen by creating engaging content that is editorial and not advertising.

To close the evening, attendees heard from Emeritus Professor of Food Marketing at Imperial College London and International Speaker Prof David Hughes who highlighted that the challenges the farming sector currently faces are not new: “Food price inflation is running at 19% and energy inflation is also still high, the same happened in 1973 when there was a harvest collapse in Russia and Ukraine. Food price spikes are the victim of the market, and the issue of heat versus eat will last another 18 months. 

“The result is people have to make the decision to eat less, or eat less healthily, for example an Aldi loaf costs 49p, a frozen pepperoni pizza, 70p. There's a misconception that fresh food is more expensive, but a six-pack of Tesco apples sells a single apple at 16p, and a single British apple at 18p.”

“We’ve seen failures in the UK’s pig and poultry sectors, and arguably in fruit and veg; UK retailers have long-term contracts with suppliers which they haven’t altered as things have changed. My prediction is one of the major retailers could fall.”

Leading the call for education to address the disconnect between food and farming was Claire Evans, Head Teacher Eaton Valley Primary in West Bromwich. Concerned that agriculture isn’t currently on the school curriculum, Claire reiterated the importance of schools engaging and involving pupils in understanding how their food is produced and how to prepare and cook it.

Annabel Shackleton from Linking Environment And Farming (LEAF) pointed out the work being done via LEAF Open Farm Sunday, farming toolkits for schools and educational visits is invaluable for the future of farming.

“Earlier this year LEAF Education relaunched the free ‘Why Farming Matters’ resources for schools, supported by BASF. Today’s school children are tomorrow’s farmers, consumers, parents, politicians, leaders, and thinkers. 

"They are the ones who will need to meet current and future challenges, whether that be the climate crisis or feeding and ever-growing population. With young people and schools keener than ever to connect with food production, farming and nature we aim to inform, engage and inspire them. This resource pack will deepen their understanding of the role of farming in the UK, discover its powerful impacts, and be encouraged to ask questions and begin to find out and formulate their own understanding of Why Farming Matters.”

Echoing the need for education and public engagement, Sarah Bell summed up the totality of what needs to come next: “The farming industry needs a science-led approach, a network for water distribution, near market science and long term, pragmatism; and that the sector needs to be brave, imaginative, innovative and change the rule book, which happens when we have a ’burning platform’, in other words, when we are under pressure, which we are now.”

Ali Milgate from BASF, who facilitated the evening’s discussions, said: “Conversation is at the heart of understanding, and the event allowed diverse views and thoughts to be shared. Our intention for hosting was to hear people’s hopes, ideas and asks to make food, farming, and the environment work hand in hand. People have made new connections and will continue to strive for change outside of the forum. We feel proud to have stimulated and celebrated a shared passion for the biggest job on earth.

The event was hosted as part of BASF’s Farming the Biggest Job on Earth campaign which provides a platform to advocate for farmers and farming and promote the vital impact, they have of food production and stewardship of the natural environment. To find out more https://www.agricentre.basf.co.uk/en/Biggest-Job-on-Earth/Biggest-Job-on-Earth/

(Image courtesy of Chaiyan Anuwatmongkolchai and Pixabay)