The pig industry has faced some considerable challenges over the last few years due to market volatility and rising costs of production, but as Heidi Dekker-Woljung and Mark Jagger, of integrated supply chain specialist Pilgrim’s Europe, point out there is now good reason to be optimistic about the sector.

The industry is now showing good opportunities for farmers looking to innovate and diversify their income through pig finishing, and Pilgrim’s Europe’s new scheme aims to support farmers in doing just this.  

In this podcast we hear how the scheme has been designed to help new, and existing producers, to create a sustainable and profitable business for the long-term.

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Join Ash Ellwood, head of arable, and machinery reporter James Huyton to discuss all things harvest. From weather woes to new plant genetics, we explore the challenges and offerings of this year's harvest.

We also speak with mixed arable and poultry farmer Will Oliver, who farms just over 800 hectares in Leicestershire, to hear about his harvest and his thoughts on the industry's future. 

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In this #farm24 special, ambassador Amy Wilkinson hosts this 24 Hours in Farming episode and talks about Inheritance Tax and the possible outcome, and how on her farm at home the beef business is going well, but it is quite the opposite on the arable side. But how does all of this impact consumers and do they understand? 

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As part of our special podcast series brought to you by the School of Sustainable Food and Farming at Harper Adams University, this episode looks at what a sustainable farming future really looks like, and how to achieve it. Some of last year's panellists join us once again to talk about getting MP's on farm and how sustainable farming systems can benefit you financially.

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Tom Aikens was the youngest British chef to receive two Michelin stars, and is a huge advocate for farming - what he can't grow himself, he sources from British farmers for his restaurants. This year, for the first time ever, Tom is our #farm24 chef ambassador, meaning more than ever 24 Hours in Farming can reach more members of the public.  

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The NHS, the health of the nation and the role farmers play in providing food for the public sector is a hot topic of conversation, and in this episode, which is part of a special podcast series brought to you by the School of Sustainable Food and Farming at Harper Adams University, we look at the connection between farmers, food and health. How can we get more British produce in hospitals and schools? Does the country's shopping habits need to change? Do farming methods change the nutritional value of food? Ed Brown, head of farming at WildFarmed, Rosa Holt, a nutritionist and Emily Linton, a vet, discuss all of this.

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This week’s podcast is a farm safety special in conjunction with Lantra, recorded live from the Royal Welsh Show. Digital editor Emily Ashworth speaks to Stephanie Berkeley from Yellow Wellies, farmer Ioan Humphreys and Lantra’s Clegg Bamber about the impact farm safety has on people and businesses

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This episode discusses the industry's net zero target and how farming can be seen as a leader in this mission.

McDonalds Progressive Young Farmer Herbert Pickford, Map of Ag's sustainability lead Caroline Hope and consultant Chris Manley dive into how farmers are showcasing net zero practices on farm already, but also how data, technology and collaboration will collectively help to drive agriculture towards a state of net zero.

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The Farmers Guardian news team discuss the newly launched Sustainable Farming Scheme, what it means for Welsh farming plus thoughts from FUW's Ian Rickman, NFU Cymru's Abi Reader and Plaid Cymru's Llyr Gruffydd

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As part of our special podcast series brought to you by the School of Sustainable Food and Farming at Harper Adams University, this episode looks at resilience, and that comes in many forms, from financial resilience to futureproofing farming's labour workforce with new people. To delve into this topic, we are joined by farmer Jonathan Hockley, agronomist Louise Penn and agronomist Ben Allard. 

Brought to you by  @_TheSSFF  
https://www.schoolofsustainablefoodandfarming.org/

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