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Wed, 06 Sept

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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.

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Exploring Routes to Market for Regenerative Livestock Systems
Exploring Routes to Market for Regenerative Livestock Systems

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 Summers

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 Bunn

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.

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