Our Food System Needs to Change

by Kenneth Keavey

Hannah used to love broccoli and then she did not and to this day that has not changed. I do love broccoli. I tend to love all vegetables really, and it is a good thing seeing as I run an organic vegetable farm.

It never ceases to amaze me how much vegetable food you can produce per acre, and how many people that can feed. At the very same time it also never ceases to amaze me how much our food system needs to change; it is broken and here are the three fundamental reasons why:

1. There are too many of us eating a Western style diet. Food inequality is huge and we in the West eat way more than our fair share.

2. Growing feed for animals is not an efficient use of a limited land space. To feed a growing population we need to change what we grow and what we eat. We cannot continue to produce and consume the same food in the same way there simply is not enough space on earth. (I know we have two rescue pigs, and they are eating machines, we feed them waste vegetables, but if we had to grow all the food that they eat, we would need acres just to feed them. Using land to produce vegetables to feed people is a highly efficient use of land.)

3. The supermarkets facilitate the expectation of cheap food and they control the food supply chain. Their pricing practice makes farmers reliant on a subsidy system. Our grandparents spent nearly 20% of their disposal income on food, today it is less than 10%. The main beneficiaries of our food system are the supermarkets, large agribusiness and large food corporations, not us the consumer.

A long-term view is often difficult to reconcile with our daily challenges and life stresses (holding a screaming child for instance, Hannah was not always that picture of calm!) But the climate is changing, the sea levels are rising, biodiversity is failing and change is necessary now.

We can open our eyes if we choose to, and take responsibility for our choices, we have much more power than we realise. We can’t change the food system over-night, but we can take positive action right now.

It will always be better to eat local food. It will always be better for our countryside and our health to eat more organic food. It will always be better for our health and the health of the planet to eat less meat. Here is what we/you can do right now:

1. Get a box from us, we do things right.

2. Cook from scratch, see our blog here for inspiration, recipes, and videos.

3. Eat no/less meat and dairy. If u do eat meat make sure it is local and organic where possible.

4. Dump the plastic at supermarket tills.

5. Talk about climate change, spread the word.

6. Choose to buy a little more local and sustainable food when you can.

7. Stop spraying chemicals in your garden.

8. Start spending your money locally.

9. Buy less stuff.

10. Plant one tree in your garden.

“Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it’s the only thing that ever has.”

Margaret Meade

Kenneth

PS I know I am lucky I get to live and work on an organic vegetable farm, but we can all change our mindset and start seeing nature as an amazing resource that needs to be nurtured.

Let’s Plant Some Trees

by Kenneth Keavey

“The best time to plant a tree was twenty years ago the next best time is now”

I realised it was 2004 when we planted our first trees, three thousand in total in that year. Those trees are now not too far off the 20-year mark. This realisation was scary, time flies.

I have been thinking about trees over the past few days. We promised that we would plant a tree for every Christmas box ordered.

In total we had 700 Christmas boxes out of about 1500 orders, and we aim to plant over 1000 trees as a result.

In trying to figure out the best trees to plant, we decided we wanted something native, that supports biodiversity but does not block out too much light as we will have to plant crops close to these trees, and we settled predominately on the hawthorn.

It is such a wonderful native Irish tree, its colours through the year are magnificent from the amazing white blossom in May to the beautiful red of the leaves in autumn. The hawthorns as also a haven for biodiversity.  We will plant 1000 hawthorn interspersed with oak, mountain ash, birch and Scots pine.

Hawthorn is also considered a magical tree and forms a significant part of our rural heritage here in Ireland, being heavily associated with Faery rings.

In choosing the hawthorn we wanted to re-establish a natural hedge along our boundary walls to replace fifty fully grown hawthorn threes that were cut down by one of our neighbours some years back. These trees could have been over 100 years old; I was saddened and angry by this but unfortunately cutting trees and clearing ground is a story that plays out up and down our country.

Trees are amazing plants, not only do they provide nearly all the oxygen we breath, under the ground they form a symbiotic relationship with a vast network of fungi called mycelium. The tree provides the fungi with food and the fungi provide the tree with nutrients. This relationship demonstrates the interconnectivity of all living things. It is in short, a miracle of nature.

It is a missed opportunity that the powers that be, the system, the rules and regulations do not put tree planting at the very heart of land management. It seems like such a simple step, one that costs very little, takes very little energy, and yields for generations to come.

If we focused a small amount of the investment allocated to such technological advances as carbon capture to planting trees, taking care of our soil and protecting some of the ancient forests left on our planet then we would have a chance at reversing the damage mankind has done to our only home.

Our 5th Pledge for the Planet is to take another step towards being a carbon neutral business, but we plant these trees primarily because we can and because it is the right thing to do.

We will plant 1000 trees in the next month or so and you can join us on Instagram stories to follow our progress.

Our 5th Pledge for the Planet

It is only through your support that we can do things like this, you make this tree planting possible.

Thank you


Kenneth

A Glimpse into our World

by Kenneth Keavey

“Knock knock open wide, knock knock anymore, come with me through the magic door” do you recognise this? I thought I would bring you through the magic door of this last week on our farm. 

Frozen kale and purple sprouting broccoli, frozen cabbage and sprouts, frozen swedes and beets and leeks, frozen ground with parsnips and carrots, lettuce and spinach in our tunnels frozen, luckily, all survived but harvest was impossible. We had anticipated poor weather conditions in January and had prepared by bulk harvesting many of the more stable crops, like swede, parsnips, beetroot and carrots and we were lucky to get some greens harvested before Monday as all work on the farm came to a halt on Monday. We had also taken the pre-emptive step of getting all our other supplies in before the 1st because of Brexit. All of this did not prepare us for week 1 of 2021. It has been a challenging week, we have been insanely busy for many reasons, the lock down contributing its part and we have struggled. 

Normally you will never hear of any of the behind-the-scenes stuff that goes into getting your boxes onto your doorstep, and rightly so. This week though, I thought it only right to give you a glimpse into our world. This week getting organic produce has been difficult, one of our main Irish organic farm suppliers cancelled two very large orders due to pressure from supermarkets to get produce out because of the lockdown, our Irish mushroom supplier could only give us half of our normal order. A supplier we work very closely with in Spain cancelled all their key produce, their organic farmers were also struggling with an intensely and unusual cold spell that had brought production to a rapid end.

The icing on the cake was Brexit which has meant further delays and requirements for extra paperwork and customs checks. There has been the behind the scenes scrabbling to get produce, the delays of pallets arriving, the poor-quality produce that has to be graded by hand because of frost damage, the long conversations, the hundreds of phone calls, all remains hidden. The turmoil of the crazy packing, the days have been exceptionally long, and it takes two shifts, the first one starting at 5am and the final one leaving at 10.30pm most days to get your boxes out the door. The temperature in the packing shed has been close to zero on most days and the packers have put in a phenomenal effort.

The frozen tractors that won’t start in the mornings, the fleeces that need to be added to the crops to keep the produce from freezing, the numb fingers and the layers upon layers of clothes that are worn to maintain a modicum of normal body temperature – these are the things you will not usually hear about. The crazy amount of administration and the long hours of the admin team and the tireless work of the drivers who are putting in long, long days in treacherous driving conditions to get the boxes onto your doorsteps.

Usually, the result is the same, the boxes go out, they get dropped to your door on time with what you expect. This week was a little different for some of you and for that I apologise. There have been delays, contents in boxes have been changed, and some items were not available to send to you.

Next week will be better. We are grateful as always to be of service and to have the business when many don’t. We know we are lucky and most of all we are thankful for your understanding, patience and continuing good will and custom.

Kenneth

PS. Ordering early or setting up a weekly subscription helps us a lot so please get next weeks orders in here or email us to set up a subscription (for Dublin and Wicklow addresses email dublin@greenearthorganics.ie, for everyone else email info@greenearthorganics.ie and our friendly team will call you back and get you set up).

All of our set boxes are plastic free and much of our grocery list is too.

Growing Food is Grounding

by Kenneth Keavey

The planning and preparation must begin now for the year ahead. We are still harvesting many of the root crops from last years planting which is providing us with good healthy Winter sustenance. January is the time of year that calls for hearty warm food, food that feeds both body and soul. Eating with the seasons fulfils something more primal than just hunger, innately it feels like the right thing to do.

‘Seasonal eating’, ‘carbon footprint’ and ‘climate breakdown’ – these buzz words are all linked. What we choose to eat has a massive impact on the environment. In these dark days, is it possible to choose seasonal sustainable food that will improve our wellbeing and maybe make these dark days seems that little bit brighter?

Whether you love sprouts or hate them they are the king of Winter vegetables and, like many of their Winter cousins, their taste is enhanced by cold. Carrots, parsnips, potatoes, leeks, cabbage green and red, Brussels sprouts, cauliflower and swede are all amazing seasonal stars and our parents and grandparents would have enjoyed them all long before a red pepper ever graced our tables. The Irish climate has always favoured these crops, they thrive in low light and cold conditions and we seem to naturally gravitate to these foods in the colder months. This is all very good news for both us and the planet.

Although there is no arguing that food is a personal choice, is it possible that our individual freedom is coming into conflict with a personal and environmental health crisis? Our freedom to choose is limitless. But as we head into the new year, could we make a change and choose to be more mindful of where our food comes from? How it is produced? What is it packaged in? Breaking routines of convenience can be hard, we are all busy and it takes persistence, courage and discipline to maintain a new course, but if this year gone by has shown us anything, it is that routines can change overnight and new, better habits can replace them. Here are 5 achievable guidelines to help you tread a more mindful path with your food choices.

  1. Eat Local, Seasonal, Organic Food – in supermarkets look at the country of origin, choose Irish. Visit farmers markets that sell local and if possible organic food. Get a box of seasonal organic food delivered by us.
  2. Eat Less Meat – enjoy planet healthy whole-foods like vegetables, fruits, beans, lentils, nuts, seeds and grains. We have a great organic range of dried and tinned whole-foods in our grocery section.
  3. Avoid Plastic Clad Produce – buy loose in the supermarket if possible. Leave the packaging behind in the supermarket. Did you know that all our set boxes are plastic free?
  4. Cook From Scratch – this gives you more control over the source of your ingredients, and it can be very satisfying! Cook in batches which saves enormous amounts of time. We provide recipes in all our boxes and Liz over on our new blog provides easy to follow instructions to make great dishes.
  5. Grow Your Own – Spring will be upon us soon, and this satisfying act can rekindle a very basic respect for our food.

Here’s to a brighter and more mindful new year!

Kenneth

As always, our online shop is ready for your orders. Subscribe to a weekly fruit and veg box for ease, or build your own box. All the details on our website here. Thank you for your support.

Vegetable Values

by Kenneth Keavey

What do you think about a major supermarket sending 12 pallets of pineapples (nearly 12,000 pineapples) to waste because they had some blemishes, where is the right in that?

Thankfully, charities such as Food Cloud exist and they stepped in to rectify the situation in this case. If they did not exist where would this food go then?

Fresh food is so devalued by supermarkets, it makes me want to cry! It does not benefit the consumer, we think it does but ultimately it does not. How can a supermarket sell onions for 49c? It is not possible to grow a kilo of onions for 49c.

It is the retailers whether it be Tesco or Amazon that hold the keys to the kingdom, they set the prices, they hold all the power, and we the consumer give it to them. They only care about the bottom line driven by profit. But when the damage is done, when the soil will no longer produce the food, what good will all the money be then?

Did you know that supermarket buying practices force the last few cents from the farmer? New supermarket buyers get targets to improve margins, they go straight to the farmer and demand better discounts. Is it really any wonder that young farmers might be disillusioned with the trade? There is a strike next week by farm workers in Spain demanding fairer working conditions and wages, all of this is driven by our cheap food system.

This practice of selling produce below its value, once unthinkable, makes cheap fresh food acceptable in the eyes of the consumers, and how would we be expected to think otherwise? It is everywhere we look, it has effectively been normalised.

On our farm this year we produced just short of a quarter of a million-euro worth of produce. We broke even, and that is with the farm team working flat out, and having crops grow well, it was a good year. If we had to sell all our produce at supermarket prices, we would have been gone a long time ago, so would the jobs and the people.

Imagine, instead of a race to the bottom, a system that allows for investment in the farms, in the people on the farms, in the biodiversity. A system that does not allow 12 pallets to be dumped because of a blemish on a few pieces, that does not require workers to strike for fair working conditions.

All we need, is to say “no more” to loss leading fresh produce.

I do feel a little better now for getting that off my chest and thank you for listening.

Thank you for your support, thank you for buying our produce, thank you for supporting local jobs, thank you for supporting local food production, thank you for supporting sustainable food production and thank you for sticking with us all year.

You make our farm possible.

Have a magical and safe Christmas.

Kenneth

Learning from the Past

by Kenneth Keavey
Simone, our fantastic photographer, doing daily rounds on the farm snapped this lovely robin on our kale this week.

So much has changed in one generation.

I had the good fortune during the week to be brought on a trip back in time, back 80 years! A while back a very kind customer took the time to send me a paper clipping from 1939 featuring an article on seasonal vegetables.

Imagine food produced without artificial fertilisers, without toxic chemicals, not wrapped in plastic, produced locally. Our ancestors did not contribute to the mass of plastic pollution choking our planet. Plastic didn’t exist. My grand dad would have grown his own veggies, and if he didn’t grow it, he would have bought them in the local market or in a green grocer. Supermarkets didn’t exist back then. There was no such thing as Roundup the food was clean. Fresh produce was highly valued, it was not discounted, loss leading was not a thing.

Today we live in a world of, ‘everything and anything all the time’. It is amazing to have such choice, but there is a cost, a cost hidden behind the plastic: the chemicals, the exploitation of workers, the clearing of rainforests, the destruction of habitats, the pollution of our oceans. The list goes on. Supermarkets have played a massive part in this, but they are serving a need driven by us their customers.

Life seemed much simpler in my grandad’s day, life was certainly tougher, food was scarce at times, but the food was clean, healthy and did not leave a trail of pollution and destruction behind. We don’t need to return to a land of scarcity, but maybe a mindset change to see value in fresh food is required it is after all the building blocks that we put into our bodies every single day.

A particularly good quote that I enjoyed :

“The majority of people, unfortunately, are much too disinterested in their need for vegetables and salads to take serious steps to obtain the best value for money” “Fresh green or root vegetables….should be the staple part of every family dinner”

Being out in the rain and wind, harvesting leeks and pulling parsnips, is no fun, and it takes a certain calibre of person to persist with this work well into the winter. But this is seasonal food, this is the reality of local food production. The smell of freshly harvested parsnips, is quite frankly amazing, covered in muck they feel alive and real and you get the feeling that just by holding them in your hand you are doing something positive for the planet!

Producing good clean food, while respecting the ground beneath our feet that gives us so much deserves to be valued. Because if we don’t value and respect the earth, then there will not be much left for the next generation to enjoy. I think food production has such potential to change our lives, to change the way we eat, to change how we work, to change our world.

Here’s to learning from the past!

Kenneth

PS All our fixed boxes are plastic free and that includes our Christmas boxes * and have been since 2018!

*The Mossfield IRISH organic cheese in the bumper box is wrapped in a plastic film.

Thanks From a Little Robin

by Kenneth Keavey

The money you spend in a local business generally goes back into the locality. It is often the unforeseen and indirect ways in which that support matters, take Green Earth Organics today.

Recently we have collaborated with two local small businesses. Rachel who now makes chutney and cranberry sauce for us and Liz who now writes our recipes on our blog. In the last week we have had dealings with our IT support company based here in Galway, our two web developers one based in Athlone and one in Cork, our electrician and plumber based in Galway. Our van company based in Dublin, our tractor mechanic and van mechanic in Galway. I am just out of a meeting with our accountant, he lives locally. A couple of local builders and steel workers help us out regularly, our agricultural contractors, and the purchases we make in the local hardware stores and shops all send the money back into the locality. Not to mention all the IRISH suppliers we buy from weekly and of course our employees. Here is an interview Liz did with Franck from the French market.

Your purchase today or tomorrow pays for all of this. It is also a well-known fact that a greater percentage of money spent in a small business stays in the locality, while money spent in big retailers disappears into investors pockets, and we know a little bit about dealing with supermarkets. A few years back we stopped supplying supermarkets, we had had enough. Despite what their marketing blurb might say their treatment of growers is the same. The price of produce on the supermarket shelves often does not reflect the real and true cost of food. The lower the price the more that has been extracted for less, from the land, the worker, the farmer and sometimes from all three.

To survive, the modern-day farm needs to expand, it needs to take on debt, it needs to push the efficiency of the animals and the land to the brink. Intensification it seems is the only route to viability. Disillusioned with the industry today, a career on the land is not generally what a young person aspires to, and who would blame them? The traditional model of the family farm is, we are told, “unsustainable”. Our government and the powers that be are insistent that the best way forward for food, is large scale intensification. Supermarkets are putting more and more distance between the farmer and the consumer, it is now impossible to understand where our food comes from our how it was produced.

While the conventional system ignores the true cost of food, and is driven by supermarket dictated prices, the sustainable food movement aims to value food fairly, create a connection between growers and consumers and reward those involved in the production fairly according to their input. Your decision to support us is supporting an idea, a sector, a farm, individual’s livelihoods, biodiversity, the soil, the environment, and other sustainable businesses. You are sending a message to the powers that be that you believe there is a better way and crucially you are taking positive action for a more sustainable future.

Thank you

Kenneth

PS our Christmas shop is now open! Treat your loved ones to some real, honest food this year with a box of organic fruit or veg and have a look at our lovely selection of hampers. Please get your Christmas week pre-orders in soon to avoid disappointment.

Plans, Progress and Polytunnels

by Kenneth Keavey
Our very first polytunnel going up in 2005. Expertly erected by Jenny, my dad and myself! The little stone shed is where my grandad used to bring in the sheep when it was lambing season.

When we set out 15 years ago to create a farm and a home delivery business, we didn’t think further than the next week or two. We were convinced that what we were doing was necessary, driven by a deep desire to take care of the planet. Most business advisers would not buy into that, no plan, no detailed analysis of figures, no projections, it was effectively a week to week operation.

Looking back, although there wasn’t a detailed plan, there was a definite direction. I think anybody who starts a business, if they are honest, will tell you things don’t always turn out the way you expect. We did not know what to expect and really had no idea what we were doing. I was not trained in business or organic farming; I was a trained scientist! The road to present day has been tough, the goal posts kept changing and the challenges changed sometimes daily. But our ideology kept us going (just!) and kept us on the right track. Our vision was always strong and the core belief to protect our planet meant we kept on ‘keeping on’, kept on showing up even and especially on the days when we really didn’t want to get out of bed, to face the reality of the tough choices and hard work ahead.

Today we do have detailed plans, figures and projections. All the necessary evils to keep a busy business and farm afloat. If the last fifteen years have been challenging, this year has been exceptional. It has been tough for so many, the virus has changed everything and even the best laid plans have been thrown out the window, it almost feels like being back at the start again. We have not known, week to week, what to expect and we have been the lucky ones! We have been very busy and we are eternally grateful to you for that.

The ups and downs and the challenges and anxieties of this year have kept many people up at night. Businesses that don’t know if they will ever open again, the jobs that may be lost, the fear and anxiety in society, but there is so much hope also. Never in my years of sea swimming have I seen so many people embrace the sea, never have I seen so many people out on bicycles and walking and running and being out in nature. This brings a remarkable positive energy, because if more people are happier then that will rub off on others too.

Our shopping habits have changed too, we have all had to embrace the inevitable move to online shopping, but can we do that online shopping a little more wisely? Can we support local while online rather than funnelling the funds into the pockets of a very large and extremely powerful retailer(s)? Can we again bring our support back behind small local businesses that will need it now more than ever?

We too are asking you for your support. Can you get your fruit, veg and sustainable groceries from us? Can you give the gift of a Christmas veg box or hamper to a friend or family member? Can you support other local businesses too? We have a helpful guide here where you can find a few ethical and local businesses that we recommend.

This year has brought us back into the uncertainty of operating day to day and week to week, but one thing that has never changed is our commitment to growing safe, sustainable food. We wouldn’t be here today without your support, thank you so much.

Kenneth

PS Our Christmas shop is open, get your orders in now! 

Beneath our Feet

by Kenneth Keavey

One teaspoon of soil contains more living organisms than there are people in the world!

They are the hardworking, unsung heroes of farming. I always knew these creatures were spectacular, but I had no idea they lived for so long or could do so much. I would go so far as to say that they are as important to our food production as the bees, we ignore their welfare at our peril. Charles Darwin thought they were important enough to spend 40 years studying them! You don’t hear so much about them, you don’t see them and I suppose they aren’t quite as photogenic as the honey bee, but they are extremely important and I love them. What am I talking about?

 If you haven’t guessed already, it is the humble earthworm. Earthworms live for about 7 years, and in their lifetime will compost about 7 tonnes of organic matter! These amazing little creatures take organic matter in the soil and convert it into food and nutrients for plants, by way of the worm castings they leave behind. They help aerate the soil, which allows for better water filtration and oxygenation of the soil for other microbes to thrive. This aeration prevents water logging and increases fertility. In a nutshell we would be in a pretty bad place without our underground friends. The soil beneath our feet is thriving with a beautiful complex interconnected myriad of life.  It is a shame, that many of the methods used to grow food in today’s large industrial agricultural system end up destroying the very biological organisms we rely on to sustain our environment.

It is hard not to bring the debate back to glyphosate. It is everywhere and in everything e.g. in non-organic food, wine, beer, in tap water, in urine and it has even been recorded in breastmilk. So much of the stuff is used and with such frequency that it is compromising our health and the health of our food chain and ultimately our planet. Glyphosate is toxic not only to the plants it kills, and the humans which consume the plants but also to earthworms. At least 6 studies have shown that glyphosate is damaging to earthworms, reducing their reproductive rates and reducing the rate at which they turn soil over. Earthworms have chemoreceptors and sensory turbercles on their skin giving them a high degree of sensitivity to chemicals and they avoid soil contaminated with glyphosate.

We can learn a lot from these little creatures. They quietly go about their work, improving our soil, helping us grow food and they know instinctively that glyphosate is something to be avoided. Maybe society should take a leaf out the earthworm’s book and avoid glyphosate too. The good news though is that organic farming does not use glyphosate (or any chemicals) so by buying our produce, you are not only helping the environment, but your own health too! 

Kenneth

PS Thank you for your continued support, we really appreciate it! All our boxes are organic and plastic free and we also have a great range of organic groceries that you can add to your fruit and vegetable order here.

Waterlogged but Never Wavering

by Kenneth Keavey

When it rains look for rainbows, when it’s dark look for stars.

Oscar Wilde

I came out of my office last week, I had no inspiration, I didn’t have anything to write about, I definitely wasn’t in the right space and I was getting frustrated.

I decided to see what was going on out on the farm and I bumped into Emmanuel and shared my woes. Write about “Muck and rain, and mud, and clay and rain, and water because that about sums up the week just past” he said.

That was it, he had hit the nail on the head, it was wet.

Some places in the fields the water is a foot deep. The beds we planted on in the summer are submerged, the plants with waterlogged roots struggle to breath. It is ok for a few days but if there is prolonged water, then they die.

Walking up a sticky, muddy field with a bag of kale on your back must be one of the very best work outs you can get. If you have ever had a young child wrap themselves around your foot and not let you go, well that is what the field does.

I got the impression last week that even our poor tractor was not happy.

The ruts from the tractor wheeling’s are deep and although Joe (My seven year old son loves them, in fact he would actually disappear into some of them) it does not make for easy navigation when it comes to driving with a tonne of parsnips on the front of the tractor.

In the cold wet weather, you often find yourself with three or four layers of clothes on and waterproofs and wellies and sweating even though it is freezing and wet. This I think is one of my least favourite ways to pass the time.

But the sun is always there, we may not always be able to see it, but it is always up there over the clouds. It is only because of the clouds and the rain that you see the most beautiful skylines, the most stunning sunrises, and the most fantastic evening sunsets. These skyscapes are more striking at this time of the year that in high summer by a long way.

Then of course there is the food.

We are doing, I think, our bit for the planet. We are growing sustainable food on a scale that supports thousands of people each week. When I first wrote this, I thought it could not be true, but then I did the maths. If we do an average of 1500 deliveries per week and each household has an average of 3 people then that is 4500 people, that is a lot of mouths to feed, that is a large responsibility to do things right. That is a lot of trust put in us by you.

I shocked myself with that revelation, a far cry from the first 26 deliveries we did in May 2006.

So, we will get stuck in again on Monday, harvest more food, deal with the mud and the rain, do our bit for sustainable food, do our bit for climate change, because we have to.

Can you sustain a path such as this without being either clinically insane (and that could be the case) or having a belief in something bigger? For us I like to think it is the latter (but who is to say really). Our big “WHY” is the planet, nature, biodiversity, and every living creature we share this earth with deserving a chance. This is what drives us on. Have a look at our 5 Pledges for the Planet to see our promises as a business.

As always thanks for your support, it’s what keeps us going.

Kenneth

PS Don’t forget to place your order for next week here.