I’m sitting in my kitchen, about to try my first sip of a milk that is vegan, sequesters carbon and increases biodiversity. Dairy milk has a high carbon footprint. Soy is linked to deforestation, almond to high water use. But how does the new kid on the scene – hemp seed milk – measure up for taste?
An Innovative Farmers project coordinated by the Soil Association is investigating how industrial hemp production could aid the transition to a low-carbon economy. In collaboration with scientists at Cranfield University and the British Hemp Alliance, research will quantify the environmental benefits of growing hemp. In farm trials that launched last month, five farmers are helping to investigate this plant’s ability to sequester or store carbon, improve soil health and increase biodiversity.
– Read the entire article at The Guardian.