Mark and Liz Lea’s Shropshire farm has been organic for 20 years, with a sustainable system focused on diversity. Their rotation includes clover leys grazed by sheep, milling oats, peas for Hodmedods, and 20 types of milling grains sold directly to millers and bakers. Recently, they established an agroforestry system across 55 ha of the farm, planting 8 native tree species for biodiversity and carbon sequestration. Future plans include coppicing for biomass fuel and annual biodiversity surveys.