WILDFARMED & THE FUMBALLY PRESENTS: REGENERATIVE AGRICULTURE. What is it and how do I eat it? – SOLD OUT

doors 7pm

The Fumbally Cafe

People talk about regenerative agriculture as the solution to the climate crisis, but what does it actually mean?

The answer, increasingly and unfortunately, is anything to anybody.

LET’S TALK ABOUT IT
We’ve invited Wildfarmed the pioneering food and farming company over to The Fumbally for a panel discussion. George Lamb (co founder of Wildfarmed) will be your host for the evening and he will be chatting with some of the biggest champions in the Regen Ag space; Andy Cato, Wildfarmed co-founder and one half of Groove Armada, Karen O Donoghue, founder of The Happy Tummy Co. and Chris Fahey, owner of Wildflour Bakery . We’ll then close the night with pure revelry – because sustainability doesn’t have to be a drag.

WHO ARE WILDFARMED?
Founded in 2018 by Andy Cato, George Lamb and Edd Lees, Wildfarmed makes food the right way through pioneering regenerative farming. Creators of the Wildfarmed Regenerative Standards, the first third-party audited standards in the UK for regen arable farmers, the organisation champions bringing biodiversity back into our fields making them full of life once more.

Wildfarmed wheat is grown in-line with these Standards to guarantee the gold standard of regenerative agriculture for all Wildfarmed flour. As a result, it is grown without the use of pesticides, herbicides or fungicides and grown alongside companion and cover crops restoring biodiversity, soil and ecosystem health. Farmers are provided with a proven, commercial roadmap combining food security and nutritional quality whilst restoring their soils. The Wildfarmed Regenerative Standards ensure flexibility for growers and genuinely regenerative outcomes for customers allowing them to become part of the solution to the world’s most complex problem: climate change.

Wildfarmed regenerative crops are included in a rapidly increasing number of artisan bakery products across Ireland including Russell Street Bakery, Wildflour, and Sceal Bakery. The result is a transforming food system where everyone in the supply chain is rewarded fairly, including consumers who no longer have to choose between food that tastes good or food that is good for the planet.

SOLD OUT