Welcome to our Field to Fork project, where students, staff and the local community come together to develop a healthier, more sustainable way of eating and living.
This project isn’t just about farming; it’s about connecting people to the full journey of their food, from the soil to the serving platter, while making a difference to our environment, our economy, and our communities.
Why Field to Fork?
Every meal has a story, one that usually starts far beyond the plate.
Did you know that in the UK, the average bite of food travels around 1,500 miles to reach our tables? For many, this disconnection from the source of our food means less awareness of its impact on health and the environment.
With Field to Fork we aim to close this gap. By growing crops and raising livestock right here on campus, our students gain and visiting schools gain more than technical knowledge – they get a real sense of responsibility, purpose, and connection to the earth.
“At Reaseheath, we don’t just teach; we excite and enrich young minds to engage and lead the way to a sustainable future.”
Learning by doing
Field to Fork immerses students in every stage of food production. From planting seeds in our glasshouses to composting kitchen waste, they learn what it means to grow, nurture, and harvest the food that sustains us. This isn’t a simulation; it’s real-world, hands-on experience that develops skills in farming, sustainability, and food science – all the tools needed to become tomorrow’s leaders in food security and environmental stewardship.
Here are some of the ways the project is already making a difference:
Reduction in food miles
With produce grown on campus or locally sourced, much of the food served in our eateries travels fewer than 10 miles – a far cry from the 1,500-mile average. This reduction doesn’t just lower emissions but creates a direct connection between the students and the food they’re growing and eating.
Locally grown ingredients:
Tomatoes grown right here in our glasshouses are used in our Bolognese, bringing flavour straight to the dining hall without the need for imports.
Fresh milk from our dairy
Milk from our cows is transformed into butter and cheese for campus dining, showing students the art of dairy production.
Sustainable meat production
Our fields are home to sheep and pigs that we raise with care, teaching students about responsible animal husbandry and sustainable farming practices. The lamb and pork produced is then used in dishes from our restaurant, giving students the opportunity to learn about the journey of meat from pasture to plate.
Building a sustainable future
Field to Fork’s contributions extend well beyond the classroom. By cultivating on-campus food resources, we’re helping lower Reaseheath’s carbon footprint, reducing the need for external suppliers and their associated emissions.
Every 1kg of composted food waste saves 4 kg of CO₂ from entering the atmosphere, and by sourcing ingredients locally, we also support the economy; each pound spent on local food generates up to £2.50 for the surrounding community.
And the impact doesn’t stop there. Shifting toward a more plant-based diet, as many students choose to do, could reduce food-related greenhouse gas emissions by as much as 70%. Reducing food waste has an equally dramatic effect. If every household in the UK cut food waste by just 10%, it would prevent 4.5 million tonnes of CO₂ emissions – equivalent to removing 2 million cars from the road every year.
Looking ahead
The Field to Fork Project embodies Reaseheath’s commitment to a sustainable future, nurturing a generation of leaders who understand the value of local food and sustainable practices. Through planting, raising, and composting, students at Reaseheath aren’t just learning, they’re shaping a healthier, greener world, one that starts right here in our fields, our glasshouses, and our dairy.
Field to Fork is a pathway toward a sustainable future, inspiring students to live with purpose and responsibility.
Read some of stories to from our Field to Fork journey and see how Reaseheath is setting the table for tomorrow’s world.