How do we connect both ends of the food supply chain to help consumer facing brands deliver on their commitments and sourcing expectations which also benefit the agricultural sector? 

Join Karl Williams from FAI Farms Ltd who will talk about some of the initiatives undertaken on their farm with clients to demonstrate the shared value of adopting new practices.

Speaker biography

Karl Williams, FAI Farms Ltd

Coming from a farming family Karl has over 38 years of agricultural experience, working on, and managing livestock operations in the UK and having spent a number of years auditing livestock production systems globally for a large UK retailer.

Since 2007 Karl has worked for FAI Farms, managing accounts both nationally and globally with a large quick service restaurant.  He’s worked on projects aimed at delivering value for the whole food supply chain and to help clients achieve their public facing commitments.

Currently focusing on projects to reduce greenhouse gas emissions at farm level and longer-term net zero targets are a priority.  Karl also provides input into the Global Roundtable for Sustainable Beef and is the current Vice Chair of the UK Cattle Sustainability Platform.

About the hosts

The School of Sustainable Food and Farming, based at Harper Adams University and created in association with Morrisons, McDonalds and the NFU, is educating, empowering and inspiring farmers to achieve net zero through a sustainable food and farming system. The School:

• Equips farmers with skills and knowledge towards Net Zero within sustainability parameters (economic, environmental and social).
• Talk a common language with regards to Net Zero and sustainable farming.
• Improves farm data to track carbon emission reductions and sequestration offsetting at a whole farm system approach.
• Encourages new entrants into the food industry and a diversity of entrepreneurial people.