Why organic?

Any food products labeled as organic must meet a strict set of standards which define what farmers and food manufacturers can and cannot do in its production.

Do you want to know exactly what’s in your food?

Avoiding pesticides and additives in food is the biggest motivation for purchase.

All organic food is fully traceable from farm to fork, so you can be sure of what you’re eating. The standards for organic food are laid down in European law so any food labeled as organic must meet strict rules. Unlike non-organic food production, which makes wide use of manufactured or mined fertilizers and pesticides, organic food is produced with natural fertilisers from plants, less energy and more respect for the animals that provide it.

Organic farming and food production is not easy and takes real commitment and attention to detail, and is backed up by rigorous, independent inspection and certification.

If you’re concerned about controversial food additives, eating organic is a sure way to avoid the majority of them. GM ingredients, hydrogenated fats and controversial artificial food colours and preservatives are banned under organic standards.

Bee friendly farming and food

What makes organic farming so vital for the protection of our wildlife? Life’s not easy for some of our most loved species. Our bees and other pollinators have lost much of their natural habitat in the past 60 years, including 98 per cent of wildflower meadows.

Over half of Britain’s wildlife species have declined since 1970, and more than one in ten are currently facing extinction. Intensive farming practices have been identified as the primary drivers of these declines. 75% of UK butterfly species have declined in the past decade and eight of our 25 bumblebee species are threatened, with two already extinct!

In 2015, over 17,800 tonnes of pesticides were used on British farms to kill weeds, insects and control crop diseases and there is growing scientific evidence that certain harmful pesticides, especially neonicotinoid insecticides, play a key part in the declines in honeybees and other pollinators worldwide.

Organic food is different

How we farm really does affect the quality of the food we eat.

Groundbreaking research published in the British Journal of Nutrition has found significant nutritional differences between organic and non-organic farming.

In 2014, the team at Newcastle University found organic crops are up to 60% higher in a number of key antioxidants Organic fruit and veg are of a much higher nutritional quality than their non-organic counterparts and reducing the intake of potentially harmful cadmium and pesticides.


Organic impact on maple trees

As it turns out, conventional maple syrup production differs considerably from the practices of organic maple syrup producers. These differences can affect not only the health of the maple trees themselves, but the health of the end consumer as well.

Specifically, the tubing used to carry sap to the sugar house, where the sap is boiled down, is not permitted to damage the trees in any way. This means that nailing any sort of hardware into the tree trunk is also not permitted. In addition it prohibits the conventional practice of marking the trees using toxic paint.

The practice of tapping the maple trees to extract the sap can vary widely between conventional and organic producers too. Organic regulations further protect tree health by forbidding the practice of over-tapping, using taps which are too large or too numerous, to prevent unnecessary stress on the trees.

The UK consumes a lot of takeaways and “on-the-go” snacks. Price restrictions, limited availability, and overall cluelessness often lead to neglect in the quality and nutritional value of this food.

We want to help to make a little difference in improving the availability of healthy food and to protect our environment.

Our products are organic and certified with Soil Association.