Our centralised, supermarket based food system is not resilent to shocks such as COVID-19. Hopefully the pandemic has changed the way people eat and shop for the better. We need our food system to be diverse, small scale and local. We hear from industry experts and farmers about the impact COVID-19 has had on farms and our food system.
Expert Interviews
Farm Expert Interview 1: John Mettrick
John Mettrick is a small scale Peak District abattoir owner, who slaughters, processes and delivers all his meat in-house.… Read More
Farm Expert Interview 2: Peter Stevenson
Peter Stevenson is Chief Policy Adviser for Compassion in World Farming and has worked in the field… Read More
Farm Expert Interview 3: Dr. Michael Greger, M.D.
Dr. Michael Greger, an American leading physician in clinical nutrition, spoke to us about the danger… Read More
Farm Expert Interview 4: Dr. Lizzie Rowe
Dr Lizzie Rowe, is the senior research officer at the Sustainable Food Trust and a research… Read More
Farm Expert Interview 5: Pete Richie
Pete Ritchie, Executive Director of Nourish Scotland and owner of Whitmuir the Organic Place… Read More
Farm Expert Interview 6: Dr Immo Fiebrig
Dr. Immo Norman Fiebrig from Germany, a licensed pharmacist and PhD in biochemistry explains his… Read More
Farm Case Studies
Farm Case Study 1: The Heritage Hog, East Sussex
The Heritage Hog avoids commercial fast growing pigs in favour of slow growing breeds; allowing them to live as natural… Read More
Farm Case Study 2: Hampton Gay Farm, Oxfordshire
Hampton Gay breeds the endangered large black breed of which there are only a few hundred left. They have two… Read More
Farm Case Study 3: Trefrawl Farm, Cornwall
Trefrawl Farm raises native bred Berkshire pigs in their woodland ‘piggy paradise’ where the pigs can express their natural behaviour…. Read More
Farm Case Study 4: Sussex Saddlebacks, West Sussex
The Harrises, part of Sussex Saddlebacks take it turn, with 13 other families, to look after their group of pigs…. Read More
Farm Case Study 5: Home Farm Produce, Nottinghamshire
The pigs at Home Farm Produce live in woodlands, spending their days rooting and wallowing, doing just what a pig… Read More
Farm Case Study 6: Crowkeld Rare Breeds, Yorkshire
Crowkeld Rare Breeds rear large blacks in North Yorkshire in a happy and safe environment. Farmer Nina says that her… Read More
Farm Case Study 7: June’s Farm, Rutland
June at June’s Farm, breeds Large Blacks crossed with Saddlebacks. The pigs are slowly grown, fed naturally, kept outside and… Read More
Farm Case Study 8: Lyon’s Hill Farm, Dorset
Lyons Hill Farm recently had their best week ever supplying some of London’s top chefs & restaurants with their ‘Iron… Read More
Farm Case Study 9: Pipers Farm, Devon
Peter at Pipers Farm rears free-range Saddleback pigs. His online business provides healthy, sustainable, high welfare meat straight to people’s… Read More
Farm Case Study 10: Coombe Farm Organic, Somerset
Ben White keeps organic pigs on Coombe Farm Organic. They’ve been overwhelmed by requests from new customers. Because they allow… Read More
Farm Case Study 11: Good Life Meat, Staffordshire
Helen Dale & her husband keep rare traditional British breeds of pig The Good Life Meat Company, which are all… Read More
Case Study 12: Primal Cut
Primal Cut are artisan producers that follow Slow Food principles. They promote local food & traditional cooking… Read More
Farm Case Study 13: Farmer’s Choice, Hampshire
Jason from Farmer’s Choice Free Range in the South Downs says COVID-19 caused an increased demand that… Read More
Producer Case Study 14: Emmett’s Store
Emmett’s Store is the UK’s oldest artisan ham and bacon producer. All pork is sourced locally and is free range…… Read More
Farm Case Study 15: The Ultimate Joint, Norfolk
The Ultimate Joint is a farm and butchery in Rickinghall on the Norfolk-Suffolk border, with rare breed pigs. During lockdown… Read More
Producer Case Study 16: Meat N16, London
Meat N16 butcher & delicatessen has two shops in North London run by Paul Grout. Most of the pork comes from Plantation Pigs in West Sussex… Read More
Farm Case Study 17: Dews Meadow Farm, Oxfordshire
Harry from Dews Meadow Farm has a herd of Oxford Sandy and Blacks, born & bred outside. During this COVID crisis they’ve been… Read More
Farm Case Study 18: Sanctuary Farm, East Sussex
Harry from Dews Meadow Farm has a herd of Oxford Sandy and Blacks, born & bred outside. During this COVID crisis they’ve been… Read More
Case Study 19: BigBarn
Anthony Davison is a 5th generation farmer who set up BigBarn after supermarkets sold his onions for 8X the price he was paid for them… Read More
Farm Case Study 20: Tullich Highland Rare Breed Pigs, Invergordon
Tullich Highland Rare Breeds Farm to the far north of the Scottish Highlands in Invergordon, breed Oxford Sandy Blacks and Large… Read More
Farm Case Study 21: Swanbridge Porkers, South Glamorgan
Swanbridge Porkers keep rarebreed Berkshire pigs that roam on 15 acres of pasture & woodland.… Read More
Farm Case Study 22: Stonebridge Cottage Farm, County Down
Stonebridge Cottage Farm raise free-range pigs and sell pork in their farm shop, as well as to local restaurants, pubs, and shops… Read More
Farm Case Study 23: The Free Company, Edinburgh
4th generation Farmer Angus Smith runs The Free Company farm and restaurant near Edinburgh… Read More
Farm Case Study 24: Seaview Farms, Ulster
Seaview Farms is a diversified, grass-based, beyond organic farm with a focus on soil health and regenerative agriculture… Read More
Farm Case Study 25: Slade Farm Organics, Vale of Glamorgan
Polly from Slade Farm Organics says despite lockdown, nothing much has really changed. All the animals still need to… Read More
Farm Case Study 26: Tania Beagley-Brown, Somerset
Tanya tells us that commercial pigs “aren’t a patch on her traditional rare breed Oxford Sandy & Blacks”.… Read More
Farm Case Study 27: Jolly Oinks, Worcestershire
Max Tailby, owner of Jolly Oinks tells us about his rare breed Berkshire pigs, about surviving lockdown… Read More
Farm Case Study 28: Thatched House Farm, Norfolk
Farmer Vic Jenkins from Thatched House Farm in the Norfolk Broads says, “There’s a growing movement… Read More