2021 (by video-link)
Peter Segger, based in West Wales, set out in 1974 to demonstrate it was possible to grow organic vegetables commercially. He and his partner, Anne, are still at it showing it is possible to offer healthy and tasteful foods all year round with a carbon negative balance in an ever vibrant environment. Today, everything is sold in the local area mainly through farmers markets, specialist food shops and restaurants.
Peter has been involved in the national and international organic movement throughout, including work on the relationship between production systems and food nutrition. He was awarded an OBE for services to horticulture in 1997.
Numerous studies have questioned whether organically certified food is more nutritious than conventionally grown food, with conflicting results. In 2007, it was suggested that, ’Conventional farmers who are closest to organic practices can be better than the worst organic farmer’ In 2017, the Bionutrient Food Association began developing a Bionutrient Scanner to measure food quality […]