Over 180 secondary school students experienced how science and technology impacts the food we grow at an event funded by Growing Kent & Medway on Friday 4 th July. The event, held at Canterbury Christ Church University and coordinated...

Robert Mitchell Farms, located near Sevenoaks, is a specialist producer of Bramley apples supplying supermarkets and the processed food industry. In 2022, they applied for a sustainability grant from Growing Green to replace an old...

British soft fruit growers could reduce their carbon footprint by up to 40% by switching from imported growing material, coconut coir, to a new recycled alternative – without hurting their fruit yields. British fruit growers could cut...

A new research project funded by Growing Kent & Medway to increase carbon and increase biodiversity in UK vineyards will use cutting-edge technology to monitor the impact of its trials. Led by Niab, the research project will see...

Innovative products made from agricultural waste materials are being tested for their benefits to human and crop health, in new research projects we are funding. Scientists at the University of Kent are working with companies to...

In this case study, John Longley (Operations Manager at Overland ) and Dr Mat Papp-Rupar (Researcher and Plant Pathologist at Niab ) demonstrate how their Growing Kent & Medway-funded project could revolutionise soft fruit production...

Simon Barnes has been announced as the new Director of Growing Kent & Medway. Simon joins the role at Niab from the University of Kent, where he was responsible for developing their strategic business partnerships. The appointment...

In this case study, Winifred Ayeni, founder of Root Mylk , shares her journey of developing a plant-based, gluten-free beverage made from tiger nuts – a root ingredient cultivated in Nigeria. Winifred explains how our Food Accelerator...

This case study explores how Deep Planet, an Oxford University spin-out, is revolutionising disease management in UK vineyards through AI and satellite technology. Co-founder and CEO Sushma Shankar explains how their collaboration with...

Meet Marie-Laure Prevost Fermenti was founded by Marie-Laure Prevost, a registered dietitian and public health nutritionist. She wanted to break the mould of traditional fermented foods, like kimchi, kefir, and kombucha, and create...

This collaborative project brings together Wantsum Brewery, Wye Hops, and the University of Kent's Biotech Hub to develop innovative low-alcohol beer using British hops. Supported by a Growing Kent & Medway Business Innovation Voucher ...

In this interview filmed at Frasers of Egerton , Kent, Dr Flora O'Brien, Programme Manager for Growing Green , explains how this environmental sustainability programme supports local businesses. The initiative offered up to £7,000 in...