Organic Farming (Environment)
Peelham Farm is a 680-acre mixed organic farm enterprise on the Lammermuir Hills, close to the Berwickshire coast. They have been recognised for being one of Scotland’s most sustainable farms, winner of the Future Farmer Award 2009. Peelham is run by farm business partners Amanda Cayley, Chris and Denis Walton. The farm offers mixed enterprises with pigs, cattle and sheep are reared and all the animals’ feed home-produced. A wind-powered, onsite butchery processes a large proportion of its own meat, supplying the public, hotels and some of the UK’s finest restaurants including the Witchery in Edinburgh, Andrew Fairlie at Gleneagles and Jamie Oliver’s Fifteen in London.
Organic agriculture recognises the relationship between our environment, our health and the food we eat. As well as high animal welfare standards, organics avoids the use of pesticides and chemical fertilisers and helps to revitalize the earth. And, because organic farming releases less greenhouse gases than non-organic farming, it means a smaller carbon footprint for the environment. Lending in this sector varies from dairy and meat, to forestry and fruit.