Speciality Flour Miller, Matthews Cotswold Flour Celebrates World Soil Day by Launching New Stoneground Regenerative White Flour

Matthews Cotswold Flour, Britain's leading speciality flour producer, is marking and celebrating World Soil Day in a unique and special way, by launching a new Stoneground Regenerative White Flour. 

The new flour is created using grains from a select group of local farms that have all embraced regenerative farming techniques that turn the tide on the degradation of soil health.

Bertie Matthews, the MD of Matthews Cotswold Flour explains: “We are at a turning point in making a tangible difference to our soils and our wider environments. “Sustainability” or sustaining the current food system simply isn't enough. Regenerating our soils through “Regenerative Agriculture” is the future. 

"Regenerative Agriculture or “Regen Ag” is a term referring to a model of growing food that improves biodiversity and soil organic matter. At its centre are a number of core principles around improving soil fertility, biodiversity, water retention and cleanliness, minimising soil disturbance and enhancing nutrient cycling.

"Our duty as food producers and flour millers over the next decade is to mill grain from a regenerative farming system. We will focus on working with businesses that consider Regen Ag's principles to be at their core.”

Bertie went on to say: “Farms can't move to a fully regenerative model overnight but our aim is to work with our farming partners, bakers and innovative flour brands to start the journey so that in 10 years' time all our grains will be grown in this way. In the meantime, our new Stoneground Regenerative White Flour is a key milestone as this is the first flour we have produced using wholly regeneratively farmed grains.”

Stoneground Regenerative White Flour  (RRP £2.80 for 1.5kg from www.cotswoldflour.com)

What is Stoneground Regenerative White Flour? It's a strong white bread flour traditionally stoneground milled in the Cotswolds from regeneratively farmed UK wheat. It's absolutely ideal for all types of  bread baking.

Regenerative farming is all about protecting and improving our soil health. The methods used can include diversification, complex crop rotations, animal grazing, reduced ploughing and using natural fertilisation. The aim is to increase the concentration of organic matter in the soil, promoting biodiversity and offering increased resistance to plant pests and diseases. 

Bertie added: “We know we're only at the start of our regenerative journey but by acknowledging soil health is fundamental to our business and making its preservation part of our core strategy we believe we have already made huge strides in the protection of our soil for our future generations.”

Matthews Cotswold Flour is committed to supporting regenerative food sources, developing an unparalleled range of top quality, award-winning, products and inspiring, educating and partnering with the nation's artisan and home bakers. 

The new Stoneground Regenerative White Flour is available directly from Matthews Cotswold Flour's website www.cotswoldflour.com as well as other speciality and high street retail outlets. For more information visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.