Edward Green - How can beef adapt to change in global food culture
I currently farm 900 acres on a family farm on the edge of the Mendip Hills in Somerset, England, half of which grows arable crops (wheat, barley, maize), the other half being grassland. Around 1000 fat cattle are finished each year, two thirds of which are Angus on premium schemes. Around 300 ewes are lambed each year. I also retail our own branded beef and lamb direct from the farm.
Off farm roles include positions as the Somerset delegate on the National Farmers Union Regional Livestock Board, chairman of the Wells National Farmers Union branch, member of the English Beef and Lamb Executive Progressive Beef Group and board member of Meat South West, which is currently tasked with gaining Protected Geographical Indicator status for West Country Beef and Lamb. I recently completed an Open University degree in economics.