Name the Protagonist:
The Broughgammon is a forward thinking farm providing ethical and sustainable produce fresh from their small farm in Co.Antrim, Northern Ireland.
The farm was launched back in 2011, when they saw that the majority of male kid goats born to the dairy industry were being put down at birth.
This seemed such an unnecessary waste so they set out to take those males and rear them for delicious and healthy cabrito kid goat meat for themelves. Since then they’ve branched out into rearing free-range rose veal and also seasonal wild game. In 2019 they began producing vegetables and edible flowers.
They now have their own artisan on-site butchery, where they teach others the art of butchery and handling wild game. They also run foraging courses with Forage Ireland throughout the year, herbalist workshops, seasonal cookery classes, fermenting workshops and more! Every Friday-Sunday they open up their doors to the public and have an open farm as well as open their delicious farm cafe where they serve up innovative baked good using foraged finds, seasonal produce and edible flowers from their garden as well as great coffee and a very tasty lunch menu! They also have a little farm shop selling the best of Northern Irish and Irish produce. They deliver their meat boxes all over Ireland and the UK.
Link to the Case Study:
The mission of Broughgammon Farm is “to provide not just good, but great food”, aiming “to do this locally, sustainably and competitively, balancing the growing requirements for food production with environmental protection, whilst minimising the impact on their locality.”
This is family business in North Antrim specialise in Cabrito (kid goat meat) – using male kids that would usually be disposed of as waste.
During their work they are also involved in a range of other sustainability-related farming practices including native planting, foraging/harvesting, adoption of renewables, education programmes.
It is very important for them to pass on the experience they have gained and to learn through experience the importance of producing food in a climate-friendly way.
From Broughgammon Farm you can learn a lot. For example sometimes their farming methods have not been the most environmentally sustainable but in some situations thinking beyond the usual methods have allowed the waste to be reduced, in this case farming the male goats.
They are organising: Spring, Summer and Autumn Foraging & Wild Flowers, Butchery Course, Natural Skincare Workshop, Online Interactive Farm Tours (during COVID 19).
Together with the Cole family, you can prepare for a full year on a farm, learn to live in harmony with nature, and unconsciously reduce the climate impact of food production.
They are part of Goatober, which is an initiative to promote ethical goat meat and highlight it’s story. Since they’ve been farming kid goats whey have absolutely loved sharing the story about why eating goat is not only delicious but also sustainable and ethical too!
This project demonstrates how food waste can be turned into a viable economic model, thereby reducing the climate impact of food. „Not only is goat meat (or cabrito) so tasty-a bit like a tender, sweeter lamb. But it is also a waste product from the dairy industry. When we were looking at the goat dairy industry, prior to 2011 there was no demand or route to market for kid goat meat in Ireland, forcing the farmers to put males from the dairy industry down as a waste product. Crazy! We decided to put a stop to this by buying the billy kids off the dairies and rearing themselves.”
Set of reflection questions:
Debriefing Questions (after the video)
|How food consumption affects climate change?
|What measures can be taken to reduce the harmful effects of food consumption on human health?
|What are the benefits of consuming locally produced foods?