.Last year, I began working part-time with Barbers Cheese as Farms Sustainability Manager, a role that has given me valuable insight into the current carbon footprint of many dairy farms. I advise farmers on how to adopt more environmentally responsible practices, an approach Barbers refers to as “Nature Positive”.

In 2025, I also spoke at Groundswell on ways to reduce costs on dairy farms, including lowering working hours, labour requirements, power usage and machinery costs. My presentation focused on maintaining sufficient milk yield to provide flexibility, extending grazing where conditions allow, using herbal leys, and considering self-feed systems. For farmers on manufacturing contracts, I highlighted the value of reassessing milk solids yield and focusing on that measure rather than milk yield alone.

I also encourage the use of backward budgeting as a practical approach, helping farmers identify how much income is needed to support family requirements first and foremost.
In 2015 I attended a business tour of New Zealand where, with The Positive Farmers group from Ireland, I studied grass based dairy farms throughout both North and South Islands.

In February 2021, I was accredited by Groundswell Agronomy and became a farmer facilitator for the Wessex region of the Pasture for Life Association. I was also appointed as a British Grassland Society 2021 Grass Mentor. I advise farm businesses on cost reduction, improved efficiency and stronger profit margins. My experience includes dairy, youngstock, beef and sheep grazing systems, with particular expertise in herbal leys, diverse swards and New Zealand rotational grazing systems.

I have also completed training in Soil Food Web microscopy and mineral formulation for livestock.