ORGANIC

Some of the key reasons we love organic is that it means: no GMO, no synthetic fertilisers, no synthetic pesticides, the highest animal welfare standards of any international farming system and access to outdoors, no routine antibiotics, working with nature to increase biodiversity, and growing a diverse range of crops. It incorporates multiple regenerative practices across the whole farm within a legally regulated standard.

Organic standards prohibit the use of glyphosate.

Importantly, it is a certified and accredited supply chain, which offers protection against greenwashing. All our organic products are certified by the Soil Association. Organic methods support soil conservation, along with carbon sequestration. An organic farm has on average 30% more biodiversity.
We are extremely proud to work with, and be supported by a network of growers who follow organic farming practices, who grow the amazing grains that we mill into our organic flours.

Organic farming methods can help to slow down climate change; if Europe’s farmland all followed organic principles, agricultural emissions could drop by 40 50% by 2050. Organic farmers are encouraged to “close the loop” on their farms, limiting the use of imported resources and making use of what’s to hand. This means no artificial fertilisers and healthier soils.

We’re currently working on the “Wheat Project”, with 12 organic UK growers who are focused on nature led farming, improving the soil and the biodiversity on the land. They are growing heritage grains, and we are working with them to monitor how in the face of the UK climate these grains perform, so that the grains grown have the best natural chance of success to the climate and local soil profiles. By growing a blend of
a variety of grains, in this instance heritage varieties, it creates an insurance policy against challenges such as weather, insects, and disease. What might affect one variety may not damage another.

This technique is nothing new – it’s an ancient strategy many farmers have used to cope with uncertainty, some discovering over the years which blends suit their soils and creating specific blends of grains which will thrive in the local environment without the need for synthetic fertilisers or pesticides. These 12 growers are all incredibly inspiring, and it’s exciting to be working with people who are willing to dedicate their entire livelihoods to overcoming challenges that organic farming can face, challenges from the climate, and who are so driven to make a positive impact on the land.

One of the simplest climate solutions that we can all participate in is switching to eating more whole wheat. In addition to providing more nutrients, it is also less wasteful. BCG currently estimates we could shave off 20-25% of greenhouse gas emissions and land, water, fertiliser and pesticide use from the grains we eat by eating the whole wheat kernel.

The first flour we milled was a stoneground wholemeal, and we now have a wide range of wholemeal flours encompassing a variety of grains including einkorn, spelt, Khorasan and emmer. These flours form the heart of our range, and we would encourage you to give our wholemeal flours a try.

We have a recipe for baking a 100% wholemeal sourdough with heritage grains on our Journal here, which is designed to be easy to adapt to what is available each harvest. The tinshape removes the pressure of shaping and makes the recipe accessible to bakers of varying abilities.