In a special edition of Datapoint dispatched from this week’s Groundswell festival we detail some of the eye-catching facts and figures being shared within the white tents of Lannock Farm, spanning local sourcing, short supply chains, carcase weight and fertiliser usage.
91%. The proportion of food now sourced from within 50 miles of Bristol University after it shifted to a values-driven procurement model that prioritises local, ethical and sustainable produce. That’s up from around 50% in 2022, according to Amy Morgan, head of catering at the university. Regenerative beef, for example, is now sourced from the nearby Belmont Estate.
3. The number of steps in the supply chain of wholesaler Shrub which is pioneering a transparent, local sourcing and distribution model in and around the Greater Sussex area. The business works with local small-scale organic and regenerative fresh produce growers and delivers direct to London restaurants including Café Deco and Manteca.
100kg. The average weight of carcase meat per cow now purchased by Mexican restaurant chain Wahaca after it started sourcing regenerative beef direct from Grassroots Farming. Founder Thomasina Miers explained how previously Wahaca would buy only flank meat which accounted for an average 6kg out of the 200kg total carcase total, meaning each week it would need to source meat from hundreds of cows. That number has now fallen to just eight cows after Wahaca’s chefs started using a wide range of cuts.
2/3rds. The total fertiliser applied to land globally which is not taken up by the crop. That’s according to Helene Iven from Digit Soil, which has developed an AI-driven, portable sensor that measures soil enzyme activity as an indicator of soil health. Farmers can use the data to optimise fertiliser usage by knowing when and where it should be applied.
