The changing climate’s impact on British farming and what it means for foodservice
New data from the Energy & Climate Intelligence Unit (ECIU) reveals that 2025’s arable harvest could be the fifth worst on record – with British farmers facing over £800 million in lost revenue. Crop yields for wheat, barley, oats and oilseed rape have plummeted, hit hard by extreme heat and drought.
It’s a wake-up call. But also, an opportunity.
As industry experts, allmanhall believe that food procurement isn’t just about supply – it’s about building resilient, sustainable food systems that work for everyone: farmers, suppliers, caterers and foodservice providers, consumers and communities. While the climate crisis is global, our responses can be local, tangible and practical. And small steps, made consistently, can drive powerful change.
What’s happening in British farming
Since 2020, three of the five worst UK harvests on record have taken place – a sign of how climate extremes are reshaping British farming. For many farmers, this raises serious questions about financial viability, especially as input costs like fertilisers continue to outpace market returns.
This has been exacerbated by the closure of the sustainable farming incentive and the delay to the launch of vital green farming schemes.
Green farming methods, such as planting winter cover crops, help build resilience into the land. These crops enhance soil organic matter, improving its ability to retain moisture during dry spells. They can also reduce soil compaction, improving drainage during periods of heavy rainfall.
The situation highlights the need for resilient, forward-thinking approaches to British farming and food production.
From crisis to action: how caterers and foodservice teams can make a difference
Climate impacts are now visible across the supply chain – from brassicas under pressure to rising feed costs.
But caterers and foodservice teams are uniquely positioned to make a difference. Here’s how:
1. Support regenerative agriculture through conscious sourcing
Choosing to buy from suppliers who adopt regenerative practices – those prioritising soil health, biodiversity and low-impact British farming – helps shift the entire system. allmanhall’s procurement reviews and supplier recommendations increasingly highlight such producers.
As part of allmanhall’s mission to deliver sustainable value to our client partners, we work with inspirational regenerative farmers to develop ingredients that improve biodiversity.
One of our innovative food partners is Wildfarmed, who grow wheat regeneratively to make flour for the burger buns in allmanhall’s The Brighter Burger, and demonstrate what is achievable when the desire for sustainable change drives farming.
2. Plan menus that work with nature, not against it
By being flexible with menus, caterers can adapt to seasonal availability and reduce dependence on crops under strain. For example, varying vegetable options when cauliflower or broccoli are short, or switching protein sources when certain meats face supply issues.
3. Champion biodiversity in what you serve
Incorporating a wider variety of grains, pulses, and vegetables not only boosts nutritional value but also encourages diversified farming. This helps reduce monoculture dependence – a key goal of sustainable British farming.
4. Educate and engage
Share the story with your diners and your wider communities. Many people don’t fully realise the link between farming methods, menu options and climate change. Clear communication can build understanding and foster support for seasonal, sustainable choices.
We support clients with The Pass – our portal offering insights, reports, recipes, and sustainability guidance, helping catering teams stay informed and proactive.
The power of small changes: what organisations can do today
You don’t need to overhaul everything at once. Here are simple, effective steps:
- Switch one item on the menu to something seasonal and sustainable
- Cut food waste through more considered menu planning
- Use legumes, pulses, and plant-rich protein more frequently as meat alternatives – Marwell Zoo introduced their Graze Burger over the summer, in partnership with allmanhall and visitors are loving it!
- Request supply chain transparency from your procurement provider – allmanhall’s client partners can trust the provenance of their food
- Introduce sustainable Hero Recipes and share the ‘why’ with your diners
- Track progress – for example, using waste tracking tools or sustainability dashboards – both provided free of charge to allmanhall’s client partners as part of our procurement solution
These are all things that can be integrated gradually – and we’re here to help make that happen, step by step.
A positive vision: resilience through partnership
2025’s challenges are real, but they also reaffirm the importance of what many caterers are already working toward: a smarter, fairer, and more sustainable food system.
allmanhall support British farming through:
- Strategic food procurement that backs responsible growers
- Consultancy on menu planning and operational efficiency
- Insights to inform smarter, climate-aligned decision-making
- Sustainability initiatives, from food waste reduction to carbon tracking through Foodsteps
- A dedicated support team to help clients adapt to change and opportunity
As an EcoVadis gold-rated business, allmanhall practice what we preach, and together we work with our client partners as an extension of their in-house teams to boost sustainability and introduce ingredients which underline the benefits of regenerative farming.
A final thought
The £800m lost to drought in 2025 is a stark reminder that climate change affects us all. But in every challenge lies a chance for transformation.
Whether you’re managing a school kitchen, a care home, or a hospitality venue, your daily choices influence food systems far beyond your site.
With the support of a responsible food procurement partner like allmanhall, you can use that influence wisely to support British farming, protect the planet, and nourish future generations with food that is good for people and for the planet.