At Lexington, we're passionate about understanding where our ingredients come from and the positive impact they can have on both people and the planet.
Hosted at Wildfarmed HQ, the day brought together farmers, bakers, chefs, retailers and food businesses, all united by a shared belief that the future of food starts with healthier soils.
Seeing regenerative farming in action
Walking through the fields, it's clear that regenerative farming is about much more than growing crops.
Healthy soils play a vital role in improving resilience to drought, flooding and increasingly unpredictable weather, while creating habitats where biodiversity can flourish alongside food production. Seeing wildlife thriving amongst productive farmland challenged the idea that we have to choose between producing food and protecting nature.
Instead, regenerative farming demonstrates that both can work hand in hand.
Why it matters
Regenerative agriculture focuses on restoring the health of the soil rather than simply maintaining it. The result is farming that:
- Improves soil health
- Increases biodiversity
- Helps minimise water pollution
- Reduces carbon emissions
- Builds resilience against climate change
These principles closely align with our commitment to responsible sourcing and creating food that has a positive impact beyond the plate.
The power of traceability
One of the standout moments from the day was learning more about Wildfarmed's traceability model.
Every bag of Wildfarmed flour can be traced back to the farm where the wheat was grown, giving businesses and customers greater transparency about the food they enjoy. That connection between field and fork helps strengthen trust while celebrating the farmers making a difference.
Our partnership with Wildfarmed
We're proud that all of the flour used across Lexington comes from Wildfarmed and is regeneratively farmed.
It's a partnership that reflects our commitment to continually improving the way we source ingredients while supporting farming practices that benefit people, nature and the planet. The impact has been felt in our kitchens too. One Lexington chef shared:
"When I first started, we were using plain flour and it gave me eczema on my hands. I tried Wildfarmed to see if it made a difference, and it did. No more eczema, no more itchy hands, even when I'm working with it for long periods."
It's a powerful example of how choosing better ingredients can have a positive impact on our people, as well as the food we serve.
Looking ahead
Our visit left us feeling inspired by the passion and collaboration across the Wildfarmed community. From growers and bakers to chefs and food businesses, everyone shared the same ambition: to create a food system that works in harmony with nature.
As we continue to develop innovative food concepts at Lexington, partnerships like this remind us that exceptional food starts long before it reaches the kitchen.
By supporting regenerative farming today, we're helping build a future with healthier soils, richer biodiversity and better food for generations to come.