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Matthews Cotswold Flour launches sustainable flour

Matthews Cotswold Flour launched a new Stoneground Regenerative White Flour, on the occasion of World Soil Day (December 5). The new flour is created using grains from a group of local farms that have embraced regenerative farming techniques preventing soil degradation. Stoneground Regenerative White Flour is a strong white bread flour traditionally stoneground milled in the Cotswolds, suitable for all bread baking.

The company aims to work with its farming partners, bakers and flour brands to have all grains will be grown with regenerative farming methods in 10 years’ time.

Regenerative farming methods used can include diversification, complex crop rotations, animal grazing, reduced plowing and natural fertilization. The aim is to increase the concentration of organic matter in the soil, promote biodiversity and increase resistance to plant pests and diseases. 

Bertie Matthews, Managing Director, explains: “We are at a turning point in making a tangible difference to our soils and wider environments. “Sustainability” or sustaining the current food system is not enough. Regenerating our soils through “Regenerative Agriculture” is the future. Regenerative Agriculture or “Regen Ag” is a term that refers to a model of growing food that improves biodiversity and soil organic matter. At its center are a number of core principles around improving soil fertility, biodiversity, water retention & cleanliness, minimizing soil disturbance and enhancing nutrient cycling. Our duty as food producers and flour millers over the next 10 years is to mill grain from a regenerative farming system. We will focus on working with businesses that consider Regen Ag’s principles to be at their core.”

Photo: Matthews Cotswold Flour