Supporting low carbon wheat
Premier Foods is backing a trial of low carbon wheat as part of on-going sustainability efforts, summarised by our Enriching Life Plan.
We’re partnering with wheat supplier Bartholomews to test out the use of low carbon fertiliser, which is created using renewable energy and designed to provide a more controlled release of nutrients.
This is coupled with precision application technology so less fertiliser is needed overall, dramatically reducing the carbon footprint of the products grown.
Two farmers are involved in the trial, covering 165 acres of arable land in southern England, and they’re being funded to adopt more sustainable farming practices which help protect the health of the soil.
Gareth Pullan, Director of Procurement at Premier Foods, says: “As well as selling flour under our McDougalls and Be-Ro brands, we also use flour in around half of all the products we make, so helping British farmers transition to lower carbon wheat is an essential part of our ambitions to reduce the environmental impact of our business.
“This trial is only the beginning. Our longer-term intention is to take the learnings from this trial to understand how we can support the wider adoption of lower carbon farming across more of the farms growing wheat and other crops across our supply chain. We’re also committed to contributing to the efforts of the wider food industry as we all progress towards Net Zero and working collaboratively with our supplier partners will be a crucial part in this journey.”
Sue Taylor, Lead Director at Bartholomews, said:
“At Bartholomews, we believe the path to lower carbon food begins with joined-up thinking from field to table. We’re delighted to be collaborating with Premier Foods, allowing us to bridge the gap between agronomy, soil health and practical on-farm practices— using real data and innovational inputs to cut emissions where it matters most. Working directly with farmers and food brands is key to scaling sustainable change.”
Farmer Andrew Burchmore, based in Wiltshire, said:
“Farmers depend on the land for their livelihoods so looking after it is vital. A trial like this, where we are supported with new technology, extra funding and expert advice, is essential to help us transition to lower carbon farming, and it’s great to be working with Premier Foods on this summer’s crop.”
The outcome from the 2025 harvest will be used to assess the effectiveness of the trials and to see how best to support the adoption of such practices across other arable crops in our supply chain.
