Birchgrove Eggs featured in The Western Mail

Since winning the True Taste Contribution to Sustainable Development Award in 2010 we’ve been helping this busy farm business develop a strategy for practical ways they can promote awareness of their sustainable approach to consumers, retailers and supply chain partners.

Our work was paid for by Cywain a project sponsored by the Welsh Government to help develop farm based businesses.

The article describes Birchgrove’s new mayonnaise range and the results of their carbon footprint through a scheme led by Bangor University.

We’re delighted for Tony and Gwen and all at Birchgrove and look forward to hearing about more developments in the not too distant.

We also read on the same page about a different regional egg producer that has received funding through the same scheme that helped Birchgrove.

To achieve sustainability we need to create a supportive environment that encourages food and farming businesses to work together towards achieving more sustainable food supply chains and to do this we need to be sensitive to the needs of both farm businesses.