Our Manifesto - we are committed

We are committed

to supporting the sustainability of agro-ecological farmers

to the de-commodification and the re-localisation of the grain supply

to providing opportunities for young people and career changers

to producing high quality nutritious food

to nurturing closed loop systems and promoting circular economies

We are committed to supporting

the sustainability of agro-ecological farmers

We want to support farmers growing agro-ecological grains at small or large scale by providing a market for their crop at a price that reflects the costs of production. Knowing that they will receive a price above the current market price will encourage skilled farmers to nurture the land they farm into regeneration by building soil capacity and increasing biodiversity.

The Apricot Centre, Old Parsonage Farm and Gothelney Farm are currently growing for Reclaim the Grain, and receiving upwards of £450 / Tonne for their grain, which they agree is a good price for their crop.

We are committed to the de-commodification

and the re-localisation of the grain supply

Grains as commodities lose their identity, their heritage, their diversity. We will name our products after the variety, we will talk about where they are grown, and we will process the grain into distinguished un-homogeneous products in the locality of where they are grown, encouraging a sense of provenance.

Our flour is called ‘Population YQ’ and ‘Somerset Landrace Blend’, and the location and heritage of the grain is proudly displayed on the packaging.

We are committed to providing

opportunities for young people and career changers

We will offer trainee-ships to enthusiastic people looking to transition into sustainable, regenerative food production, and aim to pay the real living wage to our workers.

Mark Gordine has emerged from the aircraft parts marketing industry, and is currently serving a trainee-ship with Dartington Mill CIC, milling our flour, flaking our oats and cleaning the grains. On completion of the trainee-ship he will be offered a role in driving the business forward, working with a new trainee.

We are committed to producing

high quality nutritious food

We will invest in state-of-the-art equipment that produces the best quality fresh flour, flaked and whole grains that retain the nutritional value of the source grain and make great tasting products for consumers to enjoy.

The New American Mill is a stone-ground flour mill that mills at a very low speed which does not heat up the flour, producing exceptionally fine flour which is excellent for baking, and preserving much of the nutrition of the original grain. The Almond Thief bakery mill the flour the day their bake, so the flour is as fresh as it can possibly be, which makes an incredible sourdough local loaf.

We are committed to to nurturing

closed loop systems and promoting circular economies

We will work with partners and collaborators to turn potential waste products into inputs for other processes or income streams in their own right.

A waste product of milling white flour is the bran and the middlings. The middlings are highly nutritious and are currently being enjoyed by the chickens at The Apricot Centre, reducing their need to buy in specialist feed. We are hoping to sell the bran to a local plant milk producer, or to a baker, as they make excellent digestive biscuits. Flaked oats are being supplied to the local New Lion Brewery who use the product in all their beers. The staff at Dartington Mill very much enjoy the finished product at their taproom!