Wildfarmed evolved out of a desire to find a more restorative and sustainable way of growing cereals. Founder, Andy Cato, was farming in France on heavily degraded soils he’d inherited from previous owners. He embarked on a decade-long journey experimenting with different regenerative practices – no-till, pasture cropping and mob grazing – to bring his soil back to life, improve biodiversity on the farm and grow highly nutritious crops. The changes on his farm were nothing short of transformative. The slightest improvements in organic matter in the soil brought big rewards.
It led to the creation of Wildfarmed – a system which enables farmers to grow arable crops in a way that promotes soil health and diversity across their fields while simultaneously creating a marketplace for them that rewards quality rather than quantity – quality of their crops, soils and ecosystems.
There are now 42 farmers implementing the Wildfarmed method on their farms in different ways – including species rich cover crops, diverse pasture mixes, bi or poly-cropping and integrating animals wherever possible. A growing network of bakeries, restaurants, schools, food retailers, and breweries are supporting the Wildfarmed mission too. You’ll even find their flour in the Yeo Valley canteen kitchen.