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Good Food Oxfordshire launches short food supply initiative

“OxFarmToFork” aims to enable Oxfordshire's institutions to buy directly from local agro-ecological food producers across the county.

. Copyright: Good Food Oxfordshire

. Copyright: Good Food Oxfordshire

The scheme, launched by Sustainable Food Places member Good Food Oxfordshire, will make it easier for the county’s institutions to purchase directly from local producers, fostering a direct link between farms and consumer hubs.  

Embracing the city’s and county’s growing ethos of food sustainability and locality, the initiative is rapidly garnering support from institutions across Oxford, particularly its university colleges, who are keen to source local, sustainable produce. 

The necessity for short food supply schemes like OxFarmToFork is underscored by alarming statistics. Nearly half of farmers are apprehensive about the future, citing supermarket pressure as a primary concern. 40% of farms earn less than £25,000 annually, with a quarter of farmers living below the poverty line. The toll on mental health is evident, with 61% of farmers reporting negative impacts due to unfairness in the supply chain. 

OxFarmToFork offers a localised solution to some of these challenges. By fostering shorter supply chains, the initiative ensures better returns for producers and works to address the economic disparity prevalent in the agricultural sector. By prioritising local produce, OxFarmToFork contributes to food security and resilience, easing a growing reliance on imports from climate-vulnerable regions. 

A commitment to agroecological farming practices is at the core of the scheme; for every pound spent on local produce, £2.50 is generated in social, economic, and environmental value. It has been warmly welcomed by local businesses, farmers and consumers across the city. 

Harrison Fannon, market gardener from Worthy Earth, has said:

There's been a gulf between growers and institutions. [OxFarmToFork] has made a huge step forward by brokering these relationships, which I never could have done on my own.

 Sean, Head chef at Queen’s College, Oxford, has said:

The produce is so fresh and lasts so much longer than veg from our other supplier

Oxford-based and interested? If you are a buyer or supplier and would like to join the OxFarmtoFork platform, please contact them at

Learn more at OxFarmtoFork website

Published Thursday 2 May 2024

Sustainable Food Places: The Sustainable Food Places Network helps people and places share challenges, explore practical solutions and develop best practice on key food issues, so if you are working to drive positive food change or are interested in developing a programme, please do get in touch.

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