Innovation in food preparation areas
- Credit: Archant
Anglo-French company makes it simpler and cheaper for UK farmers to shift to making and selling their own produce
Making the transition from farming to creating and selling your own farm produce is about to become considerably cheaper, easier and less stressful thanks to an Anglo-French company that has created a new process that effectively builds a ‘barn inside a barn’. Create-A-Cabin has led a revolution in French farming by rapidly installing food-safe, highly flexible, and technically sophisticated food preparation rooms without the need for planning permission.
Across the Channel, Create-A-Cabin’s high quality, custom-made, modular building shells have been erected quickly and cheaply for cheese makers, poultry abattoirs, jam kitchens, meat packers, fish smokers and many more, allowing farmers to control at least one more link in the food production chain as well as adding value to their product and thus commanding a higher price.
Having achieved success with 50 clients over two years, the company is now coming to the UK with its innovative, made-to-measure insulated panel buildings that are compliant with all relevant safety and hygiene requirements. It has exhibited at the South of England Show and the NEC Livestock Event this summer.
The made-to-measure insulated panel buildings, ranging in size from 20m² to 150m², are delivered to farms inside four weeks of order. The farm team, led by Create-A-Cabin’s technician, then construct it with purpose-built windows, doors, partitions and inbuilt insulation. The client finally connects and installs power and water, plus additional internal finish to suit a specific processing task. This removes three issues that are often associated with creating new agricultural or food processing facilities: cost, red tape and time delays; nor does it require planning permission when erected under an existing structure, such as a tithe barn, workshop or Dutch barn.
Create-A-Cabin’s founder, Sébastien Dont, said: “The farm shops dotted across the land show that forward-thinking farmers have moved from simply growing produce or rearing livestock to adding value and selling the end product, often direct to the consumer. We can make this simpler by avoiding the health, hygiene, planning and regulatory challenges that conspire to make this leap challenging. Issues such as food traceability and the economic downturn have driven greater consumer commitment to buying locally sourced food – more than one third will pay more for local food, so we think this is a great – and growing – opportunity.”
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