Explained: Regenerative Agriculture

In recent years, there’s been a growing movement towards more sustainable practices within the food industry, and one approach gaining significant traction is regenerative agriculture. But what exactly is regenerative agriculture, and why should it matter to hospitality operators?

Regenerative agriculture is a holistic approach to farming that aims to restore and enhance ecosystems while simultaneously improving the health and fertility of the soil. At its core, it seeks to work with nature rather than against it, promoting biodiversity, soil health, and carbon sequestration.

For café and restaurant owners, embracing regenerative agriculture can have numerous benefits, both for our businesses and the planet.

Benefits of regenerative agriculture

Firstly, let’s talk about the quality of our ingredients. Regeneratively grown produce tends to be more nutrient-dense and flavourful. This is because healthy soil, a cornerstone of regenerative agriculture, leads to healthier plants. By sourcing ingredients from regenerative farms, we can elevate the taste and nutritional value of our dishes, offering our customers a truly exceptional dining experience.

Moreover, supporting regenerative agriculture aligns with the growing demand for sustainable and ethically produced food. Today’s consumers are more conscious than ever about where their food comes from and how it’s produced. By showcasing our commitment to regenerative practices, we not only attract environmentally conscious customers but also differentiate ourselves in a competitive market.

For food producers, regenerative agriculture can also offer cost savings in the long run. Healthy soil requires fewer inputs like fertilisers and pesticides, reducing our dependence on external inputs and lowering production costs. Additionally, investing in regenerative practices can future-proof our supply chains against the impacts of climate change, such as extreme weather events and soil degradation.

But perhaps the most compelling reason to embrace regenerative agriculture is its potential to mitigate climate change. Farming is a significant contributor to greenhouse gas emissions, but regenerative practices can sequester carbon from the atmosphere and store it in the soil. By encouraging the use of regenerative techniques, we can play a crucial role in combating climate change while nourishing the land for future generations.

What are the drawbacks to regenerative agriculture?

Regenerative agriculture is not a silver bullet, and it presents several challenges. The first is the lack of an agreed standard; unlike, say, organic farming, there is no agreed or legally mandated standard for what constitutes regenerative agriculture. This means less scrupulous producers can claim to be farming ‘regeneratively’ while not really doing so in practice. This has the knock-on effect of confusing consumers, who see dozens of sustainability claims and cannot always validate or distinguish between them.

From a food production perspective, the jury seems to be out on whether regenerative agriculture has a net impact on yields and profitability. In the long term, reducing reliance on chemical inputs like fertiliser and pesticide should reduce costs for farmers. However, these may be offset by lower yields, particularly during the transition away from conventional agriculture, where the soil takes time to recover from years of intensive farming. Farmers need clear market signals to adopt regenerative practices effectively. Collaboration among stakeholders is crucial to overcoming the obstacles and realising the full potential of regenerative agriculture.

How can café and restaurant owners incorporate regenerative agriculture into their businesses?

One approach is to establish partnerships with regenerative farmers and suppliers. By sourcing ingredients directly from these producers, we can ensure the authenticity and integrity of our supply chain while supporting small-scale farmers in our communities. One of the pioneers in this area is Wildfarmed, a coalition of regenerative wheat farmers marketing their product under the Wildfarmed brand. This gives producers and consumers a degree of confidence in the production system, which is independently audited. Wildfarmed flour is now used in mainstream retailers like M&S and Waitrose, as well as hospitality operators GAIL’s and Franco Manca.

Additionally, we can educate our staff and customers about the principles of regenerative agriculture and the importance of sustainable food systems. This could be by highlighting the use of regeneratively farmed ingredients on menus, celebrating partnerships with producers on social media, and ensuring regenerative practices are incorporated into our procurement considerations. By raising awareness and fostering a culture of environmental stewardship, we can inspire positive change both within our businesses and beyond.

In conclusion, regenerative agriculture offers café and restaurant owners a unique opportunity to promote sustainability, enhance the quality of our food, and mitigate the impacts of climate change. By embracing regenerative practices, we can not only transform our businesses but also contribute to the greater good of our planet.

Sustainable Hospitality is produced by Rob Kidd, an independent consultant working in food and hospitality.

For more, check out www.sustainable-hospitality.uk.