Speciality Food March 2026

specialityfoodmagazine.com 43 Godminster’s waxed cheeses are proudly organic and have been for over 25 years now. “Our commitment to organic is at the heart of our motto ‘nature repays those who treat her kindly’, which sums up our ethos of looking after the British countryside,” begins Jessica Kimber-Holloway, commercial and operations director. Organic dairy farming is one of the highest welfare standards in the UK. Plus, organic farms are more resilient to climate change and have healthier soils, and are 25% more effective at storing carbon. “This isn’t fake news or greenwashing; the good that organic farming does for the environment is demonstrably backed by scientific studies and has GODMINSTER “Our commitment to organic is at the heart of our motto” W ith a 350-year heritage, sustainability at Courteenhall is multifaceted and constantly evolving. There must be reasons which motivate a business to be more sustainable, and for us, that reason is leaving a legacy to be proud of. Sustainability is not just an end in itself. Frommy perspective that’s all about taking a long-term view and considering sustainability holistically. Financial and environmental sustainability are obviously key in the decisions we make. But alongside this, it’s important not to lose sight of role of sustainable communities. It is often the aspect that gets overlooked. If food and farming are managed in isolation, then it becomes a bit like a piece of flesh without a blood supply. Just as limbs die without JOHNNY WAKE MANAGING PARTNER, COURTEENHALL ESTATE Building a sustainable legacy blood flow connecting them to the body, farming initiatives fail without community engagement. This poses a real threat by undermining the resilience of both the land and the people it supports. As a former GP, I remain committed to the idea that healthy, nutritious food should be accessible to all. High quality, locally sourced fresh produce should be obtainable for everyone, as a good diet is a cornerstone for every community’s wellbeing, and a society that flourishes. Making this a reality is a dynamic process, driven by collaboration and education to help bridge the gap between the growing rural / urban divide. Giving people opportunities to engage with farming, the natural environment and encouraging a stronger connection with food production builds greater understanding of the importance of local, seasonal, balanced natural systems. In practical terms, Courteenhall has a long and proud history of supporting our neighbours. For us, sustainability means providing food that is good for people, the planet, and the community. It’s a responsibility that many in the sector take seriously. Initiatives such as LEAF’s Open Farm Sunday and our own New Leaf Learning Programme are turning good intentions into measurable results. We are all accountable for showcasing a route forward in promoting and facilitating social cohesion. Sustainability can only truly succeed when we build relationships that last – whether with customers, local suppliers, or future generations. Building sustainable food systems and resilient communities isn’t easy, but it’s a goal worth striving for. Creating a legacy that we’re proud of, depends on leaving the land and the people who live on it in a better place than when we started. been for years,” says Jessica. “What’s more, organic farming is legally bound to uphold their commitment to preserving the environment. “In 2025 we completed the first step in a major carbon measurement project,” she continues. By measuring their carbon footprint and setting reduction targets, Godminster is supporting the UN’s Sustainable Development Goals, a blueprint for creating a healthier planet and a net- zero carbon future. Godminster’s next step is to use the Science Based Targets initiative (SBTi) framework to set measurable goals for cutting down emissions. “In October 2025 we took a big step forward in our sustainability journey. For the first time, we measured the carbon footprint of our operations – a piece of work that took months of data collection and calculations done by the science team at Planet Mark, who work with businesses to establish scientific frameworks for their carbon measurement,” Sarah explains. “This year, we’re widening our scopes to include even more facets of our organisation – as well as working on reducing those scary carbon numbers, of course!” THERE HAS BEEN 7% GROWTH OF SALES OF ORGANIC IN MAJOR RETAIL OVER THE LAST 12 MONTHS ORGANIC MARKET REPORT, SOIL ASSOCIATION CERTIFICATION, 2026 InOctober 2025we took a big step forward inour sustainability journey by measuring the carbon footprint of our operations. This year, we’rewidening our scopes to include evenmore facets of our organisation B ertie Matthews is the 8th generationMD of Matthews Cotswold Flour. “We have long advocated for regenerative farming practices, which prioritise soil health, biodiversity and carbon capture,” he begins. “Through our Cotswold Grain Partnership, we work closely with local farmers to ensure they adopt practices that protect the environment. We also help identify specialty grains and diversification options that allow farmers and soil systems to thrive. We are working alongside them to move all our grains to a regenerative farming model by 2030. These are long term partnerships that will benefit the soil, the farmers and our customers for generations to come.” Matthews Cotswold Flour has just added five new regenerative flours to its premiumquality, award- winning range: Regenerative Plain, Self-Raising, Artisan T65 Bread Flour, Wholemeal and Fine Cake flours. Each of the new flours is milled from grains farmed in a way that improves soil health and will enable trade customers and consumers to create delicious, nutritious, planet-friendly bakes. The new products, available in 1.5kg bags and 16kg sacks, have been added to the brand’s regenerative range which already includes All Purpose, Light and Dark Spelt and Strong Bread Flour. Bertie adds, “Our regenerative journey started back in 2019 when we sat down with local farmers to see if they could grow grain that’s good for the land, the farmer, and the baker. Since then, we’ve developed our own audit process and standards that help farms rebuild soil health, boost biodiversity and restore balance to our food system. Through our Cotswold Grain Partnership, we are helping farmers grow grains that bring life back to the soil and flavour back to the loaf. We are delighted to be able to share these new flours with our customers to help them on their regenerative journey too.” MATTHEWS COTSWOLD FLOUR “We are working towards a regenerative farmingmodel” We have long advocated for regenerative farming practices