Inspro, supported by Growing Kent & Medway, successfully demonstrated a circular solution for organic waste using Black Soldier Fly larvae. By converting waste streams into nutrient-rich "frass", the project validated a sustainable alternative to synthetic fertilisers that boosts soil health and microbial diversity.

Re-generation Earth, in collaboration with the University of Kent, utilised one of our large R&D grant programmes to establish an on-farm "Living Lab" for biochar production. The project demonstrated that while biochar is most effective as a nutrient carrier rather than a standalone fertiliser, it offers significant potential for long-term carbon sequestration and soil health improvement.

Root Mylk, a Kent-based wellness brand, successfully stabilised their plant-based Tigernut drinks using advanced processing techniques supported by Growing Kent & Medway. By collaborating with the University of Greenwich, they developed a clean-label formulation that eliminates separation and increases shelf life, paving the way for a major retail launch.

British soft fruit growers could cut their carbon footprint by up to 40% by switching to recycled coconut coir. A large R&D grant project, supported by Growing Kent & Medway, enabled Kent-based Overland and Niab to scientifically validate a new recycling process. The trials proved the recycled material performs as well as virgin coir, cuts water use, and tackles the industry's massive waste problem.

Nim's Naturally, a Kent-based snack producer, is achieving its zero-waste ambition, supported by Growing Kent & Medway, by turning surplus dried fruit and veg into a new range of products. This R&D project developed recipes for affordable meal kits and snack bars, creating new revenue streams and tackling the challenge of food waste in the agri-food sector.

Canterbury Brewers & Distillers, an award-winning Kent spirit producer, used support from Growing Kent & Medway to solve their primary waste problem. One of our medium-sized grant programmes helped prove they could utilise whiskey by-products – spent grain, water, and CO₂ – to cultivate speciality gourmet mushrooms, creating new high-value food products and a true circular economy model.

Fermenti, a start-up founded in Kent, utilised our support ecosystem to transform fresh produce by-products into shelf-stable, gut-friendly snacks. By collaborating with Nim’s Naturally through one of our medium-sized grant programmes, they successfully developed a low-carbon manufacturing process for fermented treats that retains essential live cultures.