Theflavourfarm_Impact alignment_1

Impact Challenges

Standard vegetable production today is facing major challenges:

Theflavourfarm_Environmental issues_icon

Environmental Challenges

Pest and diseases
Postharvest losses
Growing supply chains men, high resource/ energy use and waste
High energy demands
Unnecessary waste

Theflavourfarm_Social issues_icon

Social issues

Illegal immigrant forced labour
Illegitimate contracts/ wages for workers
Dangerous exposure to chemical inputs

The Flavour Farm has been developed to tackle these challenges

Our goal is to produce the most sustainable, equitable and secure crops possible:

Theflavourfarm_Impact alignment_climate_icon


Wherever possible, we target renewable energy sources for production, reducing GHG emissions per unit production by up to 87%.

Theflavourfarm_Impact alignment_sustainable water_icon

Sustainable water

Studies estimate that our fertigation systems reduce water use by 50%.

Theflavourfarm_Impact alignment_reduced_icon

Reduced agrochemicals

Due to the protective nature of Glasshouse production, less agrochemicals are required to support vegetable growth.

Theflavourfarm_Impact alignment_reduced waste_icon

Reduced waste

Increased circularity of vegetable production through fertigation systems, water recycling, recycled packaging and upcycling of waste products.

Theflavourfarm_Impact alignment_sustainable crops_icon

Sustainable crops

The technologies and practices sought out by the Flavour Farm will enable the most environmentally sustainable, with lowest resource use per unit Kg of tomato production.

Theflavourfarm_Impact alignment_nutrition_icon

Increased nutrition

Tomatoes and cucumbers are a great source of vitamin C and K, potassium, folate and the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer.