How Riverford became employee owned
18th October 2018
0 comments
18th October 2018
0 comments
18th October 2018
0 comments
Comments
Wicked Leeks: Coronavirus Special
Wicked Leeks issue 3 is out now, covering the impact of coronavirus on food, farming and changing habits, plus opinions, interviews and the best seasonal recipes.
Read now
Choose food that hasn't flown.
Riverford organic veg boxes are delivered directly to your door. Choose your box now.
Go to Riverford
Building Britain's 'Land Army'
What do British workers really think of farm work? And will European labour always be needed to help pick our produce? Wicked Leeks finds out.
Watch now
Veg Hacks
Bake a celeriac or turn kale into pesto: Veg Hacks unlock the mystery of vegetables.
Explore
Getting into a pickle
Fermenting and pickling are the perfect ways to preserve the last of this year's harvest - read our chef's tips for fermented green tomatoes, chutneys and more.
Read moreHave you seen?
- Employee ownership
- Environment & ethics
The power of choice
I see it as the responsibility of any person in a stable position to make choices that have a positive impact on the world around us, writes Riverford's film director Christian Kay.
By Christian Kay - 29th January 2020
- Employee ownership
How to be an ethical co-owner
When employees are keen to ensure we don’t err too far on the side of making money at the expense of environmental sustainability, that’s a sign of ethical ownership, writes Riverford co-owner Richard Turner.
By Richard Turner - 1st August 2019
- Ethical business
- Employee ownership
A template for positive change
Guy Singh-Watson of Riverford, Dave Sproxton of Aardman Animations and Jess Prendergrast of the Onion Collective discuss why they chose alternative ownership.
By Nina Pullman - 23rd July 2019