Local Food Future Brightens As Oxfordshire Project Sparks Market Garden Revival

A not-for-profit initiative in Oxfordshire is helping to reshape local food supply chains, with growing momentum behind calls for more market gardens to meet rising demand for locally produced fruit and vegetables.

OxFarmToFork, led by Good Food Oxfordshire, has revealed that less than 1% of produce grown in the county is currently consumed locally – highlighting a significant opportunity for expansion.

Since launching in 2023, the project has built what its 2025 impact report describes as “a thriving supply chain”, connecting 18 local producers directly with 21 buyers, including 20 Oxford colleges. The model is already delivering tangible results, generating £350,000 in local transactions, with annual sales projected to reach £300,000 by the end of 2026.

Crucially, the initiative is also driving sustainability gains. By using zero-emissions logistics and sourcing from farms within a 50-mile radius of Oxford, OxFarmToFork estimates it has saved more than 2.8 million food miles.

Project lead Janie Bickersteth spoke to the BBC earlier this month, saying that the aim is simple but powerful: to demonstrate that food can be grown in a way that supports both people and the planet.

“We need to get more people onto the land,” she said. “All that we’re trying to do is show that it is possible to grow food without damaging the environment and helping people to eat better.”

The resurgence of market gardening is playing a central role in that vision. Harrison Fannon, co-founder of Worthy Earth, described the sector as experiencing renewed interest as communities rethink how food systems should work.

“Market gardens are a really good way of being able to grow food in a way that is good for the environment,” he said, noting that areas such as Garsington once supported multiple market gardens from the Victorian era through to the early 20th century.

Investment is also flowing back into the land. The report highlights that £32,000 was reinvested last year into infrastructure such as polytunnels and root washers, helping producers scale up operations. For some, OxFarmToFork now accounts for more than half of total sales.

Beyond the economics, there is a clear social dimension too. Fannon believes that, given the choice, residents would favour locally staffed market gardens over more impersonal supply chains, valuing the stronger human connection that comes with local food production.

With demand building and a proven model in place, OxFarmToFork is positioning market gardening not just as a nod to the past, but as a practical, forward-looking solution for a more resilient and sustainable food future.