Food production; foreign trade and flightpaths for chiff-chaffs…

9th February 2022

This event is now fully booked

The demand for affordable food is no different today than it was in the period leading up to the Repeal of the Corn Laws more than 174 years ago. But for UK farmers the dynamics, economics and environmental pressures of producing it are vastly different.

And following our departure from the European Union, the challenges facing UK agriculture have multiplied with the significance of increasingly dynamic global trade and the temptation to encourage cheaper produce from abroad in an effort to help curb inflation.

Meanwhile, those involved in the industry are coming to terms with the implications of a new Agriculture Act and Environment Act. Together those will change the direction of UK farming from progressive intensification, seen over the past 50 years, to one based on sustainability with any support aligned to the provision of public goods focussed on environmental concerns, not least of which is climate change.

The fact remains: profitable UK farming and the countryside it protects are inextricably linked. It is not possible to have one of those components dominating the other. So, given the important changes taking place, this technical seminar, the fifth in a series to be organised by The Farmers Club and the British Crop Production Council, will outline the challenges which lie ahead and, just as important, consider the opportunities for UK agriculture to remain profitable and competitive in a global world of food production.

Delegate numbers are restricted and consequently registration will be dealt with on a first come, first served basis.

1 NRoSO CPD point and 3 BASIS CPD points have been allocated for attendance at this event.

Because this is a unique joint event with BCPC and the Farmers Club, you will be unable to book online through the Club website. To book places please contact Emily, the Interim Club Events Manager, at or by telephone on 0207 930 3751.

For report now available

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