Fellfoot Forward trainee, Dylan Hardy offers his support to a Fellfoot farm visit in October by Level 3 Catering Students from Kendal College as part of the Zero Carbon Cumbria Low Carbon Food Programme.
In October Level 3 students from Kendal Catering College visited High Hall Farm in Armathwaite for a guided tour and food tasting session led by farmer Tom Stobart.
The Zero Carbon Cumbria Food Programme wanted to engage students with farms, farmers and produce – so that they have a better understanding of changes to sustainable farming practice and are better informed when it comes to selecting produce from the supply chain. Some of the students hadn’t been on a farm before or experienced being up close to livestock.
We hope that by running a series of workshops we can evidence and showcase examples of CO2e reduction and sustainable changes to farming management practice, and to showcase how farmers are working with processors to reduce carbon, improve soil health, reduce the need for artificial fertilisers, be more energy efficient, reduce costs and improve sustainability all while providing good quality produce at an affordable price to the consumer.
Read Dylans blog here:
An important aspect of how we improve our landscape is the information and connection that we get the chance to acquire with it. I think it’s fair to say that the biggest link between people and the landscape is food, but sharing more about the farms that provide it can make all the difference. I had the opportunity to join in when Croglin High Hall Farm welcomed catering students to find out more about meat.
Rotational Grazing, farmer Tom Stobart moves the cows from one grazed paddock to a fresh pasture.
Between rotational grazing, selective use of land and species as well as constant strides to create a more connected landscape, High Hall makes a great example for the people who will be deciding where to get their meat in the future.
An informative tour was provided by Tom Stobart, one of the two brothers who farm the land, in the field he explained in depth about the different breeds of his cattle and that selective process. This was tied in by him explaining the different ways the breeds put on fat, going on to how different customers have different needs when it comes to types and amounts of fat as well as how that can be influenced by grazing/feeding practices. The students probed Tom with questions about farming and the industry of meat from his perspective, Tom had the opportunity to talk about how short-term rotational grazing systems affect both the grassland and the beef that eats it.
Herbal Leys – a pasture of mixed species sward
The students had the chance to see more of the farm and hear about the sheep and experience their Herbal lay field. Hearing how diversity in species and root structures make a resilient food source for the animals and better serves the environment. After getting to interact with the pigs and ask more questions, the students were shown some produce from the farm. The porkchops and sausages went down well over the short discussion session where some of the students shared a lot about their own experiences and opinions. Overall, the students left having enjoyed the day and learned a lot, by backtracking the production-line of their materials, they had the chance to come out with a deeper understanding of the processes that gets meat grown, harvested and distributed to them and the businesses they’ll work with.
Photo op with the piglets!
