Wed, 06 Sept|
Goodrich Village Hall
Exploring Routes to Market for Regenerative Livestock Systems
An afternoon session of presentations and discussion on alternative routes to market and sustainable food systems in the region, run by Pasture for Life.
Time & Location
06 Sept 2023, 12:45 – 19:00
Goodrich Village Hall, Goodrich, Ross-on-Wye HR9 6HX, UK
About the Event
Join Pasture for Life for the afternoon as we come together to explore ways of maximising the value of livestock produced in regenerative systems. The afternoon will provide inspiration on how to reach an informed and appreciative market for your produce and be part of a resilient and healthy food system.
The event will go from farm to fork starting with a walk round an inspiring Pasture for Life certified farm in the heart of the Wye Valley. We will welcome special guest speakers from across the food chain including Kitty Stainsby - Stock Manager at Wye Organic, Judith Williams - Forest of Dean Food Hub and industry renowned Rich Summers of Summers & Co. covering a range of topics including direct sales, food hubs, butchers and restaurants and the opportunity to talk to a diverse range of people within our community.
The talks will finish by 5.45pm after which we will have an early evening social continuing conversations whilst enjoying a free, delicious meal, sourced from the farm and cooked by a local chef.
This event is invite only, if you know someone or a business who would benefit from attending, please get in touch so we can extend the invitation.
Please register to attend so we can cater for the right amount of people, numbers are restricted so please book early to reserve your place.
Rich has worked in the British meat industry for over 30 years and gained an appreciation of the finest quality British livestock and game along with an admiration for those who dedicate their time to producing it.
Drawing upon his experience as a butcher, charcutier, slaughterman and occasional stockman he has developed a forensic knowledge of ethically farmed and humanely slaughtered livestock and the importance of how these factors influence meat quality and in turn, a healthy and balanced human diet.
Kitty Stainsby - Wye Organic
"We are 550acres of grassland and much more woodland, with 6 miles of river banks in the Wye Valley AONB. The farm has been organic for 20 years, and one of the early members of PFL under Simon Cutter.
We took over from Simon Cutter in September 2021 with all stock bought from him. Our pedigree Hereford cattle and EasyCare sheep are all outwintered.
We started a direct sales business selling direct to customers and pubs/ restaurants within 10/15 miles offering our organic, PFL beef and lamb, wild venison and organic no dig vegetables and flowers all grown on our farm."
Rob is one of Pasture for Life's Supply Chain managers and he will be talking to us about the work PfL does with abattoirs and butchers to raise the profile of pasture fed meat, positives and challenges.
Judith Williams - Forest of Dean Food Hub
The Dean Forest Food Hub is like an online farmers market. Customers can order produce from the Forest of Dean area on a weekly basis, when it’s available, knowing they are getting high quality food, supporting local businesses, and cutting down on their food miles. Producers receive their orders weekly, so they can harvest or bake to order, cutting down on wastage. Our goal is to ensure that everyone in the Forest of Dean can access affordable local produce that is fair for the producer as well.