Agricultural exhibition unfolds at FarmED, Oxfordshire
Pasture for Life Hosts Collaborative Event at FarmED HQ
Last week, Pasture for Life, a leading organisation promoting sustainable farming practices, hosted an event at FarmED HQ in the Cotswolds. The event brought together various parts of the supply chain, including chefs, butchers, restaurants, retailers, member farmers, and the Pasture for Life team.
The day began with introductions over coffee, setting the tone for a productive and collaborative event. The farm walk and discussions took place in the warm surroundings of the FarmED HQ, with Jonty, the founder of FarmED, guiding the group through the evolution of FarmED, transitioning from a conventional system to an agroecological, holistic system with grazing animals at the core.
The afternoon consisted of a farm walk around the diverse farming systems at FarmED, providing the group with an opportunity to meet further and brainstorm ideas. The group was energized after the farm walk and the insights shared by Jonty.
The lunch served during the event included 100% pasture-fed meat sourced locally from Jonty Brunyee of Conygree Farm and Andy Rumming of Waterhay Farm. Delicious homegrown greens from FarmED were also served during the lunch. Another brew was served during the discussions, led by Jimmy, the Executive Director of Pasture for Life.
The aim of the event was to promote the benefits of pasture-fed livestock and ways to collaborate. Pasture-fed livestock offer multiple benefits, including improved nutrition, better animal welfare, and environmental advantages. Meat from pasture-raised animals contains more beneficial fats like omega-3s, antioxidants (vitamin E, beta-carotene, vitamin C), and is leaner compared to grain-fed counterparts, supporting heart health and potentially reducing chronic inflammation.
Animals raised on pasture generally avoid antibiotics and hormones, reducing the risk of antibiotic resistance and synthetic hormone exposure in humans. Environmentally, planned grazing mimics natural processes, enhances soil health by increasing organic soil carbon, promotes grass growth, and helps sequester carbon, contributing to climate change mitigation.
To promote pasture-fed livestock collaboratively, key stakeholders can take the following actions. Farmers can implement and document regenerative grazing practices that improve soil and animal health and share stories and data about these benefits. Chefs and restaurants can highlight pasture-fed meat on menus, educate customers on its health and environmental benefits, and source directly from local pasture-based farms to ensure quality and transparency.
Butchers can offer specialized cuts and labeling for pasture-fed products, enabling consumers to distinguish and value this meat, and provide information about farming practices. Retailers can develop supply chains that prioritize pasture-raised products, offer clear labeling, and support consumer education through in-store promotions and materials. Collaborations among these groups might include farm visits, joint marketing campaigns, consumer events, and educational outreach to raise awareness and demand for pasture-fed meats.
This coordinated approach leverages the strengths of each group to increase consumer awareness, trust, and market demand for pasture-fed livestock, ultimately supporting sustainable agricultural practices and healthy food systems. The event at FarmED was a step towards achieving this goal, fostering collaboration and promoting the benefits of pasture-fed livestock and their businesses respectively.
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