This local meat buying scheme work by collecting orders in advance for the farmer, who then produces the right amount of product. It is distributed in ‘shares’, e.g. quarter of a lamb, pre-butchered, vac packed and ready for the freezer.)

We strive to keep transportation to a minimum, using our only Sussex abattoir and local butchers. By working directly with local farmers who are conservation grazing we can ensure the animals have lived outdoors and fed on a diverse mix of grasses and wildflowers.

These well managed grazing animals promote biodiversity on the downs and their varied grassland diet will result in flavoursome and nutritious meat for our scheme.

If you are a local farmer / grazier, interested in supplying our scheme please read our publication on alternative routes to market for conservation grazing farmers.

We are recruiting volunteers to help manage the scheme. Sign-up below to receive updates or contact us at sussexgrazed@bhfood.org.uk if you have questions or ideas for the project.

It is widely believed that agriculture and livestock farming are the biggest contributors to deforestation, to biodiversity loss, soil pollution and water use. But in our local area, we have access to meat that is farmed in a different way, in a way that preserves the chalk grasslands which roll behind our towns.

Grazing sheep and cattle on this landscape encourages biodiversity of wildlife & plants, reduces the use of chemicals, improves the soil quality (encouraging carbon capture) and supports the chalklands, which for decades have filtered and protected our water supply. We want more local people to understand the value of this conservation method.

Through the scheme we aim to increase the high welfare, grazing livestock entering the local food market. This will allow local people to enjoy delicious and sustainably reared lamb and beef from the surrounding countryside, whilst supporting the local farmers involved with a fair price for their meat.

For our supporters who prefer a vegetarian or vegan diet – please be assured that the vast majority of the recipes we share and the food cooked at most of our cooking classes is vegetarian or vegan. But we also work with a wide range of people from all sectors of the community and many people do of course eat meat and fish. We therefore promote the purchase of higher welfare products from local producers, alongside reducing and replacing meat consumption