Case study detail
Rainton Farm Cows
Cream OGalloway
Contributed by:
Jo Colwell
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Operated by the Finlay Family, Cream o Galloway aim to grow a sustainable company in balance with the rural environment and local economy.
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Overview
Cream o' Galloway is three small inter-related businesses which seek to incorporate the principles of sustainable development into all aspects of its work:
Rainton Farm 850acres totally organic
Cream o' Galloway Dairy Company makes luxury organic ice cream and frozen yogurt
Cream o' Galloway Visitor Attraction - making Rainton Farm accessible to 60,000 members of the public each year
In the 1990s the Finlay family began planning to do something 'different'. Like many farms, in recent years Rainton Farm has been converted to organic production, but what makes them special is their diversification. After much planning and fund raising, a disused farm building was converted into an ice cream dairy and much of the farm was made accessible to visitors. There are now 4 miles of nature trails around the farm, two of which are accessible for those in wheelchairs or with buggies; a tearoom selling organic and local produce, an adventure playground and an opportunity to learn more about ice cream making.
Ice cream making began and the range of Cream o' Galloway ice creams was launched in 1994. Cream o' Galloway uses organic milk produced on Rainton Farm to make quality ice cream that is sold through throughout the UK. The company continues to be innovative, first moving into frozen yoghurts and then in 2007 they launched a new 'Made Fair' range of ice creams, certified by the Fair Trade Foundation, and 100% organic.
The operation of businesses as diverse as a livestock farm, an ice cream factory and a visitor attraction creates infinite challenges and pressures, but the David and Wilma Finlay have made a commitment to ensure the highest quality in every respect.
Rainton Farm and Cream o' Galloway:
Provide jobs in this fairly remote part of Scotland
Operate sustainably
Operate organically
Maintain high standards of animal welfare
Blend farming, ice cream production and nature based tourism with the needs of the natural environment.
Conserve habitats to provide homes for a wealth of wild birds and animals
Make beautiful scenery accessible to all
Provide educational facilities
Use local produce
Use Fair Trade produce
Recycle, re-use, regenerate, repair
..
Run a tourist destination for over 60,000 visitors a year
Cream O Galloway have received numerous awards, including:
Thistle Award for Tourism & The Environment
Gold Award from the Green Tourism Scheme
VIBES 2007 Small company category (fewer than 50 staff)
BBC Radio 4 'Food and Farming' "Farmer of the Year" award for David and Wilma in 2006
In 2006 proprietor Wilma Finlay received an MBE in recognition of her services to tourism
Wilma Finlay, managing director of Cream O Galloway Dairy said: "The environment is fundamental to everything we do. Minimising environmental impact underpins our strategy. We believe organic farming is the future for sustainable food production; ice cream production is powered by electricity from our community wind turbine; and activities at our visitor centre explain our efforts to make a difference."
Never known to stand still, Wilma & David continue in their quest to make their work as environmentally sustainable as possible.
Key features
biodiversity initiatives
consumption
education
environmental assessment
food
land use
waste initiatives
Key data
Project Team:
Cost:
Local Authority:
Links
Cream O'Galloway Web Site
The Vibes Awards
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