Speciality-Food-Magazine-March-2025

waste is minimised nutrients are recycled, and energy is generated on- farm – will also play a big role.” At Clawson, collaboration and innovation are key to farming sustainably for years to come. “Working sustainably with our members is key to the survival of our heritage and future of our business. We have a motto – ‘healthy cows are happy, sustainable and efficient cows’,” says Annabel. “Dairy in the past has received negative coverage as being the main contributor to global warming due to enteric fermentation (burping to those who are not familiar with the term). We firmly believe that cow (dairy) numbers have reduced over the last 30 years and cows are creating fewer burps, and therefore reducing the overall methane produced. We need to embrace change, challenge the norm and drive efficient farming, this is done by balancing tradition and innovation,” says Annabel. “Dairy farmers have been doing the right thing for years and love what they do. At Clawson we are a farmer’s cooperative who firmly believe a sustainable farm is an efficient farmwith happy healthy animals, caring for nature, healthy soils and most importantly a profitable business.” 36 @specialityfood “Our trewFarming Standard goes beyond industry standards, ensuring high-welfare, ethical dairy farming, while our trewRegen Standard focuses on soil health, biodiversity, and carbon sequestration,” says Francis. Changes have also been made to production processes – and this evolution has been recognised and rewarded. “At our factory, we’ve invested in energy efficiency, water recycling, and solar power to cut our impact further. These efforts were recognised when we were named runner-up in the Cornwall Sustainability Awards. For us, sustainability is about securing the future of dairy farming in Cornwall; reducing emissions, improving soil, and supporting farmers every step of the way.” Of course, it’s vital that businesses don’t simply pay lip service to sustainability – they must walk the walk for a better future. “We’re making meaningful change by embedding sustainability into every part of our business,” says Francis. “On farms, we’re leading the way in regenerative agriculture, working with six pilot farmers to boost soil health, increase biodiversity, and cut carbon emissions. We’ve been measuring farm-level carbon footprints for five years, and the trend is heading in the right direction. Our farms already have a lower carbon footprint than the UK average. At our factory, we’ve cut carbon intensity by 35% since 2020, thanks to renewable energy, efficiency upgrades, and innovative heat recovery systems. This results in lower emissions, more resilient farms, and a healthier environment demonstrating our commitment to long-term environmental and economic sustainability.” While terms such as carbon sequestration and the concept of soil health are of paramount importance to sustainable farms, only a small percentage of consumers speak the language of sustainability, which means that retailers who stock considerately and the brands they sell must take on the role of educator. Francis is conscious that dairy farming is impactful on the environment, but the business is taking great strides to minimise this impact – and not only that, to improve the health of the land for future generations. “Dairy has a big environmental footprint, but it also has the potential to be part of the solution,” he says. “By improving soil health, cutting artificial inputs, and optimising feed, farmers can sequester carbon and reduce emissions. Healthy soil doesn’t just store carbon, it retains water and improves resilience against drought and extreme weather. Farming with nature rather than against it helps create biodiverse, productive farms that are better for cows, farmers and the environment.” A sustainable future “The future of dairy farming lies in carbon reduction, soil regeneration, and ethical food production,” says Francis. “We’re keeping a close eye on carbon sequestration, with early data suggesting that well- managed dairy farms could offset most, if not all, of their emissions. Regenerative farming gives everyone the opportunity to improve soil, boost biodiversity, and reduce artificial inputs, no matter their farming system. Circular farming - where FARMER PERSPECTIVE Milk has for decades been a ‘staple’ in supermarket price checks – so driving the value down to a level where specialisation and scale are the only goals for producers to remain financially sustainable. With consumers concerns over environmental impact of meat and dairy, a growing market for sustainable dairy is beginning to gain momentum. The recently published United Kingdom Food Security Report is an important piece of research, and how we use the information to impact our farming and buying practices in the food industry is crucial for 2025. Sustainable dairy, much like other sustainable and organic food production, faces two barriers: consumer awareness and price point. A consumer picking up a pint of milk has no idea how much the farmer has been paid, nor often the cost of the pint, let alone the cost required with producing the raw ingredient from field to bottle. Seen as a necessity to have in the fridge rather than a source of nutrition and flavour, there is little thought given to the quality of milk – just how much cream has been removed. The dairy industry has become demonised by the media and alternative milk products. Contrary to public perception that reducing meat and dairy intake improves health, the data says otherwise. We drink 45% less milk than we did in the 1970s when it was all full fat – but somehow we are less healthy? Could it be that we are consuming more harmful ingredients in our diets? A positive change would be for consumers to prioritise sustainably produced fresh meat, dairy, vegetables and fruit reared and grown with care by farmers in the UK, rather than imported, synthetic processed products. Consumers drive retailers more than they think – so purchasing choices from the shelves become demand from retailers to producers. Demand from customers and supportive voices in the media from the farmers and producers themselves will shift the dial from commodity bland milk to quality dairy produce. As an island benefitting from plenty of grass here in the UK we produce some of the finest milk, cheeses, ice-cream and butter. Taste and nutritional quality in milk come from grass grown naturally – we should be celebrating this and making sure consumers taste the difference. Value is a perception – we are happy to spend £4 on a coffee, but a pint of milk? We have seen a value perception shift for meat, with people starting to look for locally sourced, organic and Pasture for Life-certified meat as there has been education on the health and biodiversity benefits. This has taken years of chefs, farmers, butchers and journalists covering the topic. I’d love to see that for dairy too. I look to countries like Italy and France where their dairy products are revered and hope we can get appreciation for our own produce to that level too. After all, if there isn’t consumer demand, systems cannot change. Consumers have to create demand and support our farmers and producers. I would love to see more people supporting sustainable dairy with their spending power. And for a network of dairies and sustainable dairy producers to be available across the UK. We’re so lucky in our region to have St Andrews Farmhouse Cheese just down the road who regularly come along to take a stand at our Market Weekends and we’re actively looking to have a dairy join us at Balcaskie Estate in the East Neuk. A food hub for food and drink production, we see a dairy being able to provide not only local people but also local businesses with fresh milk as a fantastic addition. Sam Parsons, farm manager at Balcaskie Estate, shares his insights If there isn’t consumer demand, systems cannot change. Consumers have to create demand and support our farmers and producers Dairy has a big environmental footprint, but it also has the potential to be part of the solution