Find out why some of our ambassadors, farmers, chefs and organic producers work choose to farm, cook or promote organic. 

Rosie Birkett

Sebastian Pole - Pukka

50 % of UK wildlife species have declined since 1970
Over 1 million tonnes the additional carbon that would be taken up by the soil if all UK farmland was organic.
30 % the increase in species found on average on organic farms compared to non-organic farms.

Food as it should be

All organic products come from trusted sources. When you see the organic symbol, you know the product has met a strict set of standards which define what farmers and manufacturers can and cannot do during production. All organic farms and manufacturing companies are inspected at least once a year and the standards for organic food are laid down in European law. Getting organic certification isn’t easy and when you buy an organic product you know what you’re buying really is what it says on the tin.Food as it should be.Find out more about what organic means and what makes it different here.

20 the number of pesticides which can be used by organic farmers - all derived from natural ingredients
Almost 300 The number of pesticides routinely used in non-organic farming in the UK
4 x the increase in detectable pesticides in non-organic crops compared to organic

Hugh Fearnley Whittingstall - River Cottage

Jo & Tim Budden - Higher Hacknell

Guy Watson - Riverford

Suranga Herath - English Tea Shop

Vikesh Kotecha - The Honestly Good Smoothie Co

Martyn Bragg - Shillingford Organics

Kara Rosen - Plenish

Julia d'Albert-Pusey - Myrtle & Maude

Joe & Dawn Reade - Island Bakery

Tamara Arbib - Rebel Kitchen

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