Fair Deal Campaign
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Recent Posts
- Paving the way for the factory dairy?
- Does Dairy UK represent the interests of dairy farmers or the IDF?
- Dairy farmers should see at least 35p/l as a stepping stone towards the true cost of production calculated for European Milk Board
- Nick Holt-Martyn: it would be “criminal” for retailers not to return more of their gross margin down the supply chain to farmers
- 4. Farmers for Action and the NFU
Fair Deal Council Members
Letters to the press
- British dairy industry in danger: Ian O’Reilly 2011
- Cut price milk? Hardly Fair Trade: Kathleen Calvert, 2011
- Dairy farming problems hit jobs: Dugdale Nutrition
- Electronic tagging of sheep: John Wilson
- Fair retail margin & formula needed to establish minimum price: Kathleen Calvert
- Fair trade for British food producers: B. Panvel
- A refusal to buy cheap milk may now be the only answer: Kathleen Calvert
- The level of discounting in supermarkets is crippling this industry: Ian O’Reilly
- Why farming needs subsidies: Sir Eric Howells
- Why shouldn’t the Fairtrade principle be applied to all food producers? B. Panvel
Fair Deal Food Campaign
Lynda Whitcombe
Lynda Whitcombe lives and works with her husband Gary at Plantation Cottage, in the Vale of Evesham – a far cry from her work years ago in the high commissioner’s office in Nigeria. Lynda’s background is farming, her late father had worked on farms for 50 years. Returning from Africa, she gained an honours degree in commercial horticulture.
In 2007 she nominated a buyer for one of Localise West Midlands’s Fair Deal Awards.
Culinary, medicinal, and ornamental herbs – along with seasonal vegetables – are grown in their cottage garden; fruit and herb jellies, preserves, and vinegars are made in the kitchen. Their preserves are made from local fruit and jellies are made using the traditional ‘drip bag’ method which requires no additives or preservatives. They are sold to local delicatessens (including Waitrose ‘local initiative’), farm shops and National Trust shops.
The Whitcombes rear a small flock of sheep, producing meat butchered by Gary and sold locally. The skins are sent to an organic tannery, returning as sheepskin rugs and the wool is used for spinning and weaving. A few hives produce honey, again sold locally.