In July 2023, we embarked on a whirlwind journey. Our first 'just do it' moment was setting up a simple WhatsApp group connecting a handful of Oxfordshire growers with several Oxford University college chefs. Word quickly spread, and by the end of 2023, we had expanded to 10 producers and 10 colleges, with a simple spreadsheet as our ordering system.

We received incredibly supportive feedback from talented chefs. Our growers, initially skeptical after the recent collapse of FoodDrop, started with us by selling only their gluts. But as their confidence in us grew, so did their enthusiasm – further bolstered by our unwavering commitment to them.

By 2024, OxFarmToFork was able to invest in our producers by using 100% of the colleges’ joining fees to purchase equipment to support their growth (figuratively and literally!) – including polytunnels, tools, soil improvement materials, etc. This investment solidified our relationships and gave local farmers the confidence to commit to us further.

Tackling the costly puzzle of logistics, we partnered with the sustainable transport company, Velocity from the outset. Their e-vans and e-courier bikes align perfectly with our mission, and they have expanded their operation to support our growth. Of course, building capacity at the same pace as our growth is a challenge, but it's one we are tackling together.

Another 'just do it' moment came in mid-2024 when we commissioned the tech entrepreneurs at Tream to build us a bespoke digital marketplace. By early 2025, with our spreadsheet groaning under the weight of data and our community growing to 20 producers and 19 colleges, we were ready for a step-change. In just six months, Tream built our custom OxFarmToFork platform from scratch. While some may say we are moving at surpringly fast pace, we are building and learning as we go, with direct input from all our partners – further fostering that collective action that's proved to be essential for our project's success.

We know we are up against the more noted systems that allow chefs to source produce from anywhere in the country and the world for that matter, at a price that, as Henry Dimbleby described it at Groundswell last week, the UK’s biggest Regenerative Farming Festival, 'never reflects the true cost'. As Christian Jochnick also said at this year's inspiring festival, our current 'toxic agricultural system' needs to be challenged. Our visit to Groundswell reminded us that despite any setbacks, we are moving in the right direction. Gabe Brown, the keynote speaker and 'grandfather of Regenerative Farming', shared how Waitrose has committed to sourcing all their own brand produce from regenerative farms by 2035 – a clear sign that this is the direction of travel for all of us.

This work helps us value our food, our environment, our local economy, and our health a little bit more. As Gabe Brown perfectly put it: 'Regeneration is an economic strategy as much as an ecological one...Regeneration fosters dignity, purpose and freedom, not dependency.' (To learn more about regenerative farming, please find Gabe Brown’s talk online.)

If you’d like to talk further about our work, we would love to hear from you!