Inspiring eco-farmersPrint
From driving bio-fuel tractors to growing only seasonal crops, these eco-aware farmers are embracing green practices.
Three farmers reveal a more sustainable way to farm
Laverstoke Park Farm
Jody Scheckter's Laverstoke Park, is a 2,500 acre organic and
biodynamic farm in Hampshire.
The farm focuses on producing organic meat including water
buffalo and wild boar. It farms seasonal vegetables and boasts a
comprehensive chemistry laboratory for soil and food analysis.
Laverstoke Park aims to run completely on self-sustainable
energy. As part of that plan, it employed one of the UK's first
bio-fuel tractors (which runs on rapeseed oil) in its service. www.laverstokepark.co.uk
Coleshill Organics
Coleshill's organic box scheme and farm shop started in 1995.
Since then, it's mushroomed from a two-acre dip-your-toe-in
business to a 30-odd acre organic enterprise. In 2004 it was
honoured as Box Scheme of the Year and Horticultural Producer of
the Year.
To help keep its carbon footprint to a minimum Coleshill limits
transport emissions by not delivering further than 25 miles.
Strictly seasonal produce is picked on the morning of delivery to
eliminate the need for refrigeration - further reducing the farm's
environmental impact. www.coleshillorganics.co.uk
Sedlescombe Organic Vineyard
Set up in 1979, it was England's first organic winery,
Sedlescombe has been a trail-blazer in the UK for both organic
winemaking and organic farming. "I make wines in the traditional
way," says owner and winemaker Roy Cook. "All the fruit is
hand-picked, which means only the best bunches are selected and no
mechanical pumps are used."
Sedlescombe has kept its carbon emissions at a minimum through a
strong local focus, which minimises the need for
transportation.
The winery is also standardising its bottles and uses peelable
labels so bottles are easily reusable. The process requires
significantly less energy "than smashing the bottles up to make new
ones," according to Cook. www.englishorganicwine.co.uk
