Wildfarmed

?? REGEN FOOD, READY FOR YOUR MENU ?? Think Wildfarmed is just about flour? Think bigger. We’re working with the best bakeries, manufacturers, and chefs to bring regen pizza, pasta, bread and buns to menus everywhere. Wildfarmed food solutions: ? Taste better ? Improve soil health & boost biodiversity ? Reduce carbon ? Strengthen your supply chain with resilient, future-proof ingredients Let’s put real, great-tasting regen food on more plates. Join the Wildfarmed movement today.

“Nature conservation was a 70s and 80s term. It's no good now; we need nature recovery” Robin Teverson, the host of Bright Tide gathering of AI entrepreneurs in the UK House of Lords this week, alongside Lord Kulveer Ranger. I was there to talk about AI & agriculture. Many times I suffered the pain of an Ag Tech early adopter. Replacing herbicides with a camera guided hoe, common currency these days, but getting this to work alone in a remote field 15 years ago, a different story. If the sun wasn’t shining into the camera lens, I drove arrow-straight & all electrical & hydraulic systems performed faultlessly, it worked well. Most of the time I spent sweat-soaked hours trying to find patterns in the problems or hoping that if I switched it off & on, it might work. More recently, it took a couple of years to get GPS accuracy down to the 2cm required for bi-cropping with my inter-row mower. 3 years ago, I built prototypes with a robotics company - an early attempt at autonomous arable bi-cropping. Some of it worked, a lot was learnt. Today, the Ag Tech opportunity is to fix the cake rather than the icing. Beyond autonomous tractors & optimising inputs, AI could change the way we manage natural systems by increasing our understanding of them. Part of Wildfarmed outcomes monitoring involves listening to the sounds of soil life & differentiating the buzz of insect wings. AI could unlock the secrets of the rhizosphere or allow handheld proactive crop management through nutrition rather than reactive treatment of disease with pesticides Perhaps the reason why well-applied regen, a solution to so many of our problems, is being embraced more slowly than it should, is because it's a system not a practice. After centuries of scientific advances based on reductionist methodology - a single variable in a controlled environment - our collective ability to think systemically is compromised. System-based science sits outside familiar disciplines. Analysis of a regen system needs to include at the least an agronomist, an economist, a hydrologist, a soil scientist, an entomologist, a nutritionist, a botanist.. When Europeans landed in California, they found rivers so full of fish they couldn’t get horses through the water. Valleys of trees laden with fruit & nuts. Meadows of edible grains. They wrote of the extraordinary abundance of this “wilderness”. But it wasn’t a wilderness. Locals carefully tended this landscape for millennia. 300 years later, California saw the first national park, an island of safety for nature; now for nature to thrive, mankind must be removed. Removing ourselves from nature & using our intellect to suppress it to produce food & clothing has brought us close to the end of the road. It would be an amazing next chapter if AI, the culmination of tech development in extractive economies, is harnessed to return us to where we began – an ability to embrace complexity, to tend the wild rather than destroy it. #RegenerativeFarming

Andy Cato, WILDFARMED CO-FOUNDER ON BBC RADIO FOUR ?????? Dan Saladino asked the big question on the Food Programme last week, “What is regenerative agriculture”? From Alexander Cherry of Groundswell Agriculture, Emma Keller of Nestlé to John Kempf and our very own co-founder Andy - were called up to answer the question. Our view? Whatever the definition, we know consumers care about the bees in our fields, the rivers they can swim in and the quality food on their plates. And that’s what we’re here to deliver - it’s action over dogma, again and again and again. ?? Catch the recording on BBC Sounds via the link below: https://lnkd.in/ef4ZyEX7 #wildfarmed #regenag #regenflour

?? WE'RE HIRING ?? ??? COMMUNICATIONS AND PRESS OFFICER ??? For more information check out the post below ??????????????????????????????

???????? MAN CAN NOT LIVE BY BREAD ALONE ???????? We need our birds, bugs & bees too. John Cherry is a regen legend. The co-founder of the one and only?Groundswell Agriculture, he and his brother, Paul, started farming with nature long before we were on the scene. Yet his gang soon became our gang and we couldn’t be happier to be on this mission with an icon like John. ?? Here's to a countryside that’s alive! ?? To nutritious, quality bread on our tables! ?? To a community of passionate, driven landscape-transformers like John! Once you see the way, there's no going back. #RegenerativeFarming #RegenAg

WILDFARMED FLOUR IN YOUR SCHOOL DINNERS? ????????? If you’ve got little ones, then you’ll know this tractor when you see it. ?? George Lamb showed Tractor Ted around a?Wildfarmed?regenerative farm in their latest episode - where the kids discover how oats and beans grow together in the same field, to help the soil, birds, bugs and bees. ?? From the TV to school dinner plates, with Wildfarmed, sustainable food education can be full circle. ?? We offer flour, oats, bread, pizza, pasta and so much more that's perfect for school kitchens across the country. ??? Food solutions that are better for the environment, nutrition and engage students in where their food comes from. Get in touch with Archie Fletcher to bring sustainable, nutritious food to your school dinners.

We're #hiring a new Communications and Press Officer in London, England. Apply today or share this post with your network.

MEET THE NEW STARS ON THE BLOCK ???? We love what we do at Wildfarmed for so many reasons. But something that tops our list was seeing our community of bakers, chefs and restauranteurs getting those well-deserved stars ???????? Last night 6 restaurants using our flour won The MICHELIN Guide stars & we’re feelin’ like a proud Aunt. Get your reservations in stat as these places are the hot new tickets in town. ??? AngloThai was a long time in the making but good things come to those who wait - the glossy "ubiquitous Wildfarmed flatbread" (Thanks?Giles Coren ??)?doused in shrimp butter & shellfish being one of them ?? Oma London ?? Friends of ours from day dot, seeing Oma win an award is emosh. A buzzy Borough Market gem serving moreish plates from across the Greek isles. Order the Wildfarmed laffa, served with a big ‘ol glug of olive oil and plenty of spreads. Wilsons Bristol ?? These guys have been paving the farm-to-table philosophy for some time. Bringing the stars to the SW, with a Wildfarmed sourdough on the menu (also found at the one and only Wilsons Bread shop) Lita Marylebone ?? Opened and boasting a star in less than a year - this modern Mediterranean neighbourhood bistro serves roll-up-your-sleeves & get stuck in sort of food, with a slab of Wildfarmed sourdough ofc. Wild Shropshire Restaurant ?? Winner of a Michelin Green Star, their restaurant feeds just 14 guests at a time, with produce from their own organic farm. What isn’t used in the restaurant?goes to the farm or the fermentation lab to create a regenerative loop. What we LOVE to see ?? Moorhall ?? Now with THREE Michelin stars, they’re one of the 10 restaurants across the UK and Ireland to hold three stars. Detailed dishes served in a restored 16th-century country house is what you’re in for - dreamy. The Fat Duck ?? The Heston hallmark has retained its 3 Michelin star award for the 21st year. HUGE ?? Visit for innovative dishes and great produce in each mouthful, naturally. WELL DONE YOU SUPERSTARS ?? #michelin #michelinguide #wildfarmed #regenag #regenflour

Why do we do what we do? ???????? Because we know that nature is the key to unlocking food security and resilience - nature is the original R&D project, she’s been around for billions of years and she knows how to thrive. That’s why we've joined forces with Yeo Valley Organic - to put nature back at the heart of food production. No shortcuts. No compromises. Just growing food that works with the land, not against it. From the tractor, to urban city kitchens, this is lunch on the go. Tom Gregory, Yeo Valley Organic and Wildfarmed farmer, showed us how a 15 minute lunch is made in his world. The farmers grow it, we make it and now you can find it in your local supermarket. Hearty soup & a buttered bread roll: your perfect winter meal is served. From our farmers to your table ??????????

? 2025 is here, and if January’s anything to go by, it’s shaping up to be the year of regeneration ?? ??? Don’t just take our word for it—Waitrose & Partners and The Sustainable Restaurant Association agree that regenerative food & farming with nature is the future ???? ?? Head to the Soil exhibition at Somerset House to see how visionary artists are celebrating the miracle beneath our feet—including an exhibit featuring Wildfarmed. ?? Rewriting the food system: The Ellen MacArthur Foundation’s Big Food Redesign asked, “What if food could build biodiversity and tackle climate change?” Our own Andy Cato took the stage at Fortnum & Mason to discuss food production in a nature-friendly system. ?? Another major retail milestone: We’re officially in the Waitrose & Partners meal deal! Pick up your egg & cress Wildfarmed roll in the food-to-go section. ??: Rachel Stonehouse & Craig Jackson ?? stepped into the spotlight as we cooked up some delicious content for the Bidfood UK Open Doors scheme. ?? Big love to Giles Coren for calling out “the UBIQUITOUS WILDFARMED FLATBREADS” in The Times's review of Anglo Thai. Someone get that printed on a t-shirt ASAP! ?? New product alert! Super cute mini sourdoughs incoming—keep your eyes peeled. ?? Farm visits with friends: We headed down to shoot some content with farmer Tom, to celebrate our Yeo Valley Organic Soup & a Bread Roll collab—now available at Waitrose. ?? And naturally, the team hit the road to see our partnership ads out in the wild. ??Head to your local Frontier Pubs for a slice or two of Wildfarmed Flatboys pizza. This is just the beginning. 2025 is the year regen goes mainstream, so let’s keep the momentum rolling ??? ____ Checkout Waitrose & Partners Food & Drink Trend Report: https://lnkd.in/eYMJM6_M And The Sustainable Restaurant Association hospitality trends for 2025: https://lnkd.in/ejq_NWiw