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Jamie Feilden on the transformational power of farm visits for young people and the value of an educated public
Jamie shares with Patrick how his experience of being a history teacher in Croydon led to the inception of Jamie’s Farm, discusses his involvement in the SFT’s Beacon Farms Network, and the value of an educated public for a successful regenerative agricultural transition.
Danielle Nierenberg on US agricultural policy shifts and the future of sustainable farming
Kicking off series five of the Sustainable Food Trust podcast, Patrick Holden, SFT CEO and organic dairy farmer, catches up with Danielle Nierenberg, President of Food Tank. Danielle Nierenberg, is a world-renowned…
Iain Tolhurst on 40 years of organic horticulture: Lessons, trials and triumphs (part one)
Bringing the fourth series of the SFT podcast to a close, Patrick Holden caught up with longtime friend and one of the pioneers of the UK’s organic farming movement, Iain ‘Tolly’ Tolhurst.
Andy Cato on changing direction
Patrick speaks to Andy Cato, farmer and musician, who found fame in 00’s electric pop duo Groove Armada.
Claire Whittle on dung beetles and preventative medicine
Dr Claire Whittle is a farm vet, Nuffield scholar, but above all, a Dung Beetle enthusiast. Find out what makes these creatures so special.
Tim Spector on microbiomes, human and soil health
Tim Spector, professor of genetic epidemiology joins the podcast to discuss diets, microbes and the microbiome.
Sarah Langford on getting back to the land through regenerative farming
For the third episode of the SFT podcast, and closing out 2023, Patrick Holden caught up with Sarah Langford – a criminal and family barrister, turned organic farmer and author of the critically acclaimed book, Rooted: How Regenerative Farming Can Change the World.
Sebastian Pole on healing herbs and better business
Sebastian Pole is a herbalist, best known for establishing organic tea and supplement brand, Pukka herbs.
“If we are to transform our food systems so that the maximum amount of people can eat nutritious food produced in the right ways, we need to work together, share ideas, pool resources and connect as part of a global food movement. Every voice counts.”
