Speciality Food March 2026

36 @specialityfood It’s a necessity to make changes now, says Philip Rayner, co-founder and MD of Glebe Farm Foods. “UK farmers now face unprecedented disruptions from rainfall and the erratic seasons of 2024 (which produced the second worst harvest on record) to frequent droughts like the one witnessed last summer. These aren’t isolated incidents anymore. They’re becoming the new normal.” Glebe Farm has already put a number of measures in place to futureproof its operations, including incorporating regenerative farming techniques, such as dual cropping, natural reed bed filtration, and using cover crops and crop rotation. The milling machines used to process their oats are powered by carbon neutral biomass boilers fuelled by steam generated from oak husk residue, mitigating food waste, and creating a circular manufacturing process. “Equally ground-breaking,” adds Philip, “is our upcycling of oat milk by-products into a high- protein, high-fibre bran ingredient. Typically these co-products are lost to anaerobic digestors within hours due to rapid fermentation, rendering them unusable for food or feed. Glebe has innovated a new, hygienic, food-safe drying system to stabilise and convert this material into long-life rusk. This can be milled into flour, or used directly in baked goods.” With fibre (and lack of it in British diets) a top concern, this is a step in the right direction for the business, and a bold and unique way of handling and recycling food waste – the kind of project, he thinks, that should be acknowledged by the government, which must recognise the value and capabilities of British farmers, providing them the means to innovate in these ways, putting more homegrown food on British D espite the challenges modern farmers face, with changes to inheritance tax rules, and fewer grants available to transform their businesses, Britain’s growers remain resilient. It’s a great testament that many of them continue to work and innovate in the farming industry, determined to provide food for the nation now and in the future, whatever the weather, and whatever the government might throw at them. A circular approach Looking inwards to look ahead is very much part and parcel of farming in 2026 and beyond. Farmers are thinking about ways they can maximise resources, regenerate, and recirculate to make their practices even more environmentally friendly. plates. “The UK government claims to import half of British food already, although some analysts suggest the true figure may be closer to 80%. Either way, the level of foreign dependence is staggering. Relying more heavily on imports will drive up domestic food prices, intensify the cost-of-living crisis, and leave Britain dangerously vulnerable to supply chain disruptors.” Another business thinking in similarly circular, and ever-evolving ways, is Fairfields Farm Crisps in Essex, where co-founder and owner Robert Strathern says one of their core values is to leave the land in better shape than they found it, ensuring the potatoes grown and crisps cooked on the farm have as little impact on the environment as possible. To this end, the brand is proud to be carbon neutral, with much of the off-setting activity taking place on-farm, and with a goal to be net zero by 2033. Growing, processing and packaging their product on-site plays a big part in Fairfield Farm’s sustainability journey. They have control over the raw ingredient (making them less vulnerable to produce market fluctuations), use regenerative techniques including no-plough methods and covering crops to capture carbon (meaning healthier spuds), and have invested in reservoirs, closed-loop water systems and an anaerobic digestor to reduce energy and water use. The benefits, Robert says, have been tangible, especially when it comes to soil structure and health, which is contributing to robust yields. Tracking and using data have become integral in the farm’s journey to net zero. “We’re tracking energy and carbon savings closely We see being sustainability-driven as an integral part of being amodern farmer ROBERT STRATHERN, CO-FOUNDER, FAIRFIELDS FARM ROBERT STRATHERN FAIRFIELDS FARM ELLIOT WEBB URBAN FARM PRODUCE MICHAEL KENNEDY ROEBUCK ESTATES NICO TEGUER THE CULPEPER FAMILY SANDY BOOTH NEW FOREST FRUIT COMPANY COMMENTATORS PHILIP RAYNER GLEBE FARM FOODS ROOTED IN RESILIENCE The UK’s farmers are rethinking how food is grown, processed and protected. Across land, sea and city, innovation, circular thinking and a renewed relationshipwith nature are shaping amore secure future for British food in partnership with Green Growth Ltd, and results show a marked reduction in our on-site emissions and resource use per product produced. It’s not just good for the planet, it’s good for business too, with demonstrable energy savings.” This all feeds into being a responsible steward of the land, he feels. “We see being sustainability- driven as an integral part of being a modern farmer.” Blue sky thinking As we’ve already said, there’s an enormous amount of innovation