Daylesford Foundation

As part of #OrganicSeptember campaign, Daylesford Organic have been running a ‘Future of Food’ series, featuring interviews with thought leaders in the food, ecology and agriculture industries.

Jez Taylor, head of the diverse Daylesford market garden, talks to us about managing the greenfly on the roses they supply to the florists.

Wildflower meadows are an intrinsic part of our natural heritage and have been in decline over the last century. The rich flora and fauna provide an abundance of colour, a buzz of insects, and support a multitude of native species from butterflies to migrating birds and other wildlife.

'Our solutions are in nature' - a concept at the core of sustainable farming practices and the theme of 2020's UN International Day for Biodiversity. We are all dependent on healthy, vibrant ecosystems, and farming with nature that uses practices to give back to the land for future generations is part of this solution.

This is one of a series of interviews Daylesford's Tim Field has been conducting on the topic of sustainable food and farming. Tim speaks to Colin Tudge and Ruth West, co-founders of The Campaign for Real Farming and organisers of the annual Oxford Real Farming Conference. They talk about their motivations for supporting the sustainable farming movement and reconnecting people to food, and the importance of developing a food culture and 'enlightened agriculture' side by side.

Jez Taylor, head of Daylesford market garden, shares his recipe for making compost.

In these short video clips, Jez Taylor, head of the Market Garden at Daylesford Organic Farm, talks to us from inside the polytunnels about propagating tomatoes, peppers, chillies, mixed leaf salads, carrots, radishes and climbing beans as they ramp up their efforts to provide fresh vegetables and salad to as many people as possible in the pandemic crisis...

Insights and demonstration into cattle foot trimming at Daylesford Organic Farm.

In this month's Agricology vlog, Richard Smith talks to us about scanning 1,200 Lleyn sheep at Daylesford Organic Farm with Bob Tofield.

Richard Smith, Farms Manager for Daylesford Organic, explains how they rear their Friesian calves at Daylesford. This includes having a calf stay with its mum for 6 days - which allows it to take as much colostrum as it likes from its mum and gives it a fantastic start.

Richard Smith of Daylesford Organic Farms talks about grass leys and how they put them into stubble, and undersowing grass leys into cereal crops

Richard Smith, Farms Manager at Daylesford Organic Farm discusses how he is converting a conventional arable field into a grass and clover ley for livestock and the reasons for doing it.