Chale has a rich farming heritage and there are still many working farms around Chale each with their own speciality:
Years ago, the Isle of Wight was know as the Market Isle and it still produces some amazing food which can be bought directly from the local producers or at the local farmers markets.
From the farm Hamiltons Fine Foods, Brownrigg Poultry
From the dairy Isle of Wight Cheese Company LINK to HYPERLINK "http://www.isleofwightcheese.co.uk" www.isleofwightcheese.co.uk, Coppid Hall Dairy
From the larder Island Mustards
From the bakery Island Biscuits, Calbourne Classics
From the vine Rosemary Vineyard, Rossiters Vineyard
From the earth DJ Hunt supplying fresh produce from island producers including Isle of Wight tomatoes, Isle of Wight garlic, Freshwater Fruit Farm, Ben Brown’s asparagus and sweetcorn and WStallard’s various seasonal vegetables
From the freezer Minghella ice cream
From the barrel Goddards Brewery
To quench the thirst Osel Enterprises mineral water, Sharon Orchard apple juice
www.realislandfood.co.uk is an online shop for local, seasonal food
Public appreciation of fresh, local produce has been steadily growing and people are starting to care much more about where their food comes from. If you want to purchase quality produce that has been grown, reared, caught, brewed, pickled, baked or otherwise processed by the local stallholder, Island Farmers’ Markets are the places to go. You can find out the exact origins of the foods and ask direct questions to the farmers and producers.
Island Farmers’ Markets make shopping a more sociable and enjoyable experience and foster a sense of community. With more than 20 members, the Island Farmers’ Markets are helping to rejuvenate Isle of Wight town centres and make fresh food more accessible to local customers.
The biggest farmers’ markets which happen weekly are:
Weekly market, St Thomas’ Square, Newport, Fridays 9am – 2pm Meet the farmers and producers at our regular Friday market in St Thomas’ Square, Newport. Good, fresh produce ‘from a field near you’. We are there – rain or shine!
Weekly market – Ryde Town Square, Ryde, Saturdays 8.30 – 12.30 Meet the Farmers and Producers every week at our regular market in Anglesea Street, outside Somerfields in the Town Square in Ryde.
purchase quality seasonal produce, to assist the environment by reducing food miles and to help the island economy.
The impacts of local food are produced as a bundle of benefits when local food is consumed. Measuring the multiple benefits of local food is particularly difficult, so the effects can be split into four categories, some key measured impacts include:
Perception: The economic impacts of local food is “small scale, diffuse and scattered” by nature (A review of the local food sector in Scotland, HEBS, 2003)
Reality: For every £10 spent on an organic box scheme, £24 is generated in the local economy; and by comparison, every £10 spent in a supermarket generates £12 for the local food economy (Plugging the Leaks, New Economic Foundation 2001)
a switch of 1% of consumer spending on food in Cornwall to purchasing from local produces rather than supermarkets has increased local business income by £52M (The Money trail – measuring your impact on the local economy using LM3, New Economics Foundation, 2002)
28% of local food sector businesses in UK created new jobs in 2003, compared to just 1% of national food companies (The development of the local food sector 2000 to 2003 and its contribution to sustainable development, F3, 2003)
diversification into processing and retailing of food from the farm is rated by farmers who attend farmers markets, as top survival strategy for their business (Farmers Market Business survey, National Farmers Union, 2000)
Perception: “just as food shortages have been largely conquered in industrialised countries, so diets have become a major public health cost. On average, people now consume more food calories than they burn, and consume types of food constituents that are making them ill.” (Green Exercise: complementary roles of nature, exercise and diet in physical and emotional well being and implications for public health policy, J Pretty et al, University of Essex, 2003)
Reality: community allotments and other growing projects have been shown to lead to lasting change in the intake of fruit and vegetables among participants (Great oaks from little acorns grow, D Carlisle, Health Development Today, 4, 2003)
Community food initiatives deliver healthy food, increase awareness of a better diet and build self-confidence to choose a better diet (ibid.)
over 60% of local food businesses believe that they have increased their community’s access to fresh produce (The development of the local food sector 200 to 2003 and its contribution to sustainable development, F3, 2003)
fresh, local, organic vegetables are 40 times less likely to be contaminated with pesticide residues than conventional, supermarket vegetables (The benefits of developing local food links, Soil Association, 2003)
Perception: “Local food is not seen to have a major role in meeting social need, principally because of the value- adding/ premium seeking approach of the food industry” (A review of the local food sector in Scotland, HEBS, 2003)
Reality: Over 20% of CSAs in the US provide specifically for low income members through using sliding scales of income-based share pricing, and providing free produce for local food schemes (A share in the harvest – an action manual, G Pilley, 2003)
only 1 in 10 or less community food initiatives are linked to fresh food suppliers from their local area (Growing Interest – community food growing conference report, Scottish Community Diet Project, 2003) the majority of community food initiatives use a combination of volunteers, lay staff and professional staff to deliver services (ibid.)
local food businesses are twice as likely to be involved in collaborative or co-operative ventures with other businesses as national food businesses (Relocalising the food chain: the role of creative public procurement, Cardiff University, 2003)
Perception: “300 times less CO2 is emitted in the production and distribution of spring onions by a UK box scheme operator, than by having them grown in Mexico, flown to the UK, trucked to a supermarket and bought on a car-borne shopping trip” (Local Food – a snapshot of the sector, DEFRA, 2003)
Reality: for every kilogram of produce purchased at a farmers market, 187 grams of CO2 is emitted; for the equivalent produce purchased at a nearby supermarket the one kilogram will generate 431 grams of CO2 (Some benefits and drawbacks of local food systems, University of Essex, 2002)
SW England farms selling direct to their customers sell on average 48% of their produce within 15 miles of their farm, whilst those selling via wholesalers sell only 4% of their farm produce within 15 miles of their farm (Local Food and Farming briefing, Devon County Council, 2002)
farms supplying directly to local consumers are 6 times more likely to use organic production techniques as those selling to wholesalers (The development of the local food sector 2000 to 2003 and its contribution to sustainable development, F3, 2003)
farms supplying directly to local consumers are 4 times more likely to use waste reduction techniques as those selling to wholesalers (ibid.)
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