Inspiring Innovators: Case Studies
Discover how these innovative businesses have benefited from our regional investment programme, from grant funding, networking, to our business support packages.
Growing Kent & Medway's support is focused on fostering innovation and inclusive growth to make our food systems in the UK more sustainable for people and the planet. Each of these entrepreneurs are demonstrating how sustainable innovation is not jut good for their bottom line, but for our environment and health too.
Plant-based food and drink producers
Zak Tozer, Zak’s Kombucha, has made steps to increase the number of bottles returned by customers for recycling from 50% to 75%
How Nimisha Raja, Nim's.... Naturally is repurposing food waste into new food ingredients and hoping to grow their business by 200%
Sebastian Barnick, Director of Pleasant Land Distillery, is installing a heat re-use and water-cooling system, cutting the distillery’s water usage by 90%.
Jodie & Jon Mills, owners of Canterbury Brewers & Distillery are growing mushrooms using the waste from their whiskey distillation process.
Lisa Fraser makes traditional Victorian-style recipe Christmas puddings using a modern, eco-upgrade to make the first net-zero Christmas Puddings
Horticultural Growers
Giles Cannon, from JIB Cannon & Son, is trialling a solution for his apple cold store that could help him reduce his energy bills by 20%.
Jason Perrott, Ro-Gro is reducing the carbon emissions by up to 3,000kg from his delivery operations by adapting his electric van
Tom Cannon, of Roughway Farm Online, is designing a new machine to remove the husk (outer leaf) from his cobnuts, allowing him to find new uses for this by-product
Agri-technology
Frank and David Gollins, Verdant Carbon provide growers with data on carbon measurements in their soils. They are exploring the link between the amount and diversity of microbiome in soils and how much carbon the soils can store.