A UNIQUE CALLING
Every food grower will tell you that their land is unique, the sunlight and wind exposure, rainfall, soil organisms, humidity, wildlife, soil minerals and historical use, amongst many other factors. Working with this uniqueness, (instead of fighting against, or ignoring it), produces food that has never been grown before and will never be grown again!
Every chef develops their own unique style, turning cooking and food preparation into an art form and farmers do the same when growing food. How and where food is grown affects it’s flavour and nutritional content. We know that the best food comes from great farmers that work with the uniqueness of their land, creating incredible, nourishing food, with the help of nature.
By supporting diversity in food production methods that work with nature, we are increasing the resilience and positive impact of our food industry. This evolutionary way of producing food paves the way for human ingenuity to deal with the many types of challenges we are already facing in feeding a growing world population.
Only through enhancing the resilience provided by increasing the diversity of food growers and working with nature, do we stand a chance of providing the food security and optimal nutrition, the world urgently needs right now.